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Siempre Homemade

Shrimp Aguachile

If it’s not spicy it’s not aguachile!

Prep
60 min
Total
60 min

Ingredients

  • 2 Ibs shrimp (peeled and deveined)
  • 2 cups lime juice (or enough to cover the shrimp)
  • 2 cucumber
  • 1/2 white onion
  • 3 chilies serrano chiles
  • 1/2 white onion
  • cilantro
  • 2 garlic cloves
  • 3 dashes salsa maggi (this is the magic secret ingredient, do not skip)
  • to taste salt
  • to taste pepper
  • cucumber peels
  • tostadas

Directions

  1. 1

    Butterfly the shrimp, add to a bowl, cover in lime juice and let it rest in the fridge for 1 hour.

  2. 2

    While the shrimp is “cooking”, peel and slice the cucumber and onion but keep the cucumber peels, we will use them later and set it to the side.

  3. 3

    After one hour, remove about a cup of lime juice from the shrimp and add it to a blender along with the cucumber peels, garlic, serrano, cilantro, 3 dashes of salsa maggi, (this is the magic secret ingredient, do not skip) salt & pepper to taste, and blend.

  4. 4

    Combine all ingredients together, serve on a tostada and enjoy!