{Aguachile Verde} Sinaloa-Style Chile Lime Marinated Shrimp

{Aguachile Verde} Sinaloa-Style Chile Lime Marinated Shrimp

Inspired by Mariscos El Paisa, Tijuana, Mexico

{Aguachile Verde} Sinaloa-Style Chile Lime Marinated Shrimp | http://saltandwind.com My trip to Tijuana last month was phenomenal and I stuffed myself with street food from morning til night. We were a motley food crew with a food journalist,...
Cuisine
Ingredients
11
Hands-On Time
5 minutes
Total Time
5 minutes
Yield
-
Servings
4 to 6
Season
{Aguachile Verde} Sinaloa-Style Chile Lime Marinated Shrimp | http://saltandwind.com
Skill
Beginner
Course
Appetizer, Dinner, Lunch, Main, Side, Snack
Cuisine
Mexican
Ingredients
11
Hands-On Time
5 minutes
Total Time
5 minutes
Yield
-
Servings
4 to 6
Diet
Dairy-Free, Gluten-Free
{Aguachile Verde} Sinaloa-Style Chile Lime Marinated Shrimp | http://saltandwind.com

My trip to Tijuana last month was phenomenal and I stuffed myself with street food from morning til night. We were a motley food crew with a food journalist, a few artisans, and a chef who served me my first Aguachile. So, it was only fitting that we stopped and tried every Aguachile we came across. On our second day, we started out at the Mariscos El Paisa street stand to get a taste of Sinaloan aguachile or Aguachile Verde. Now, I'm not the master coctolero that these guys were so by now means is this their exact recipe. But, I recreated my favorite parts of the dish to make a shrimp aguachile and, suffice it to say, it's going to edge out ceviche for this summer's go-to party snack. 

Ingredients

  • 1 pound uncooked, unpeeled shrimp (about 20)
  • 1 teaspoon kosher salt
  • 8 (3-inch) corn tortillas
  • 1 tablespoon canola, grapeseed, or coconut oil
  • 1 cup freshly-squeezed lime juice
  • 1 bunch fresh cilantro leaves and stems
  • 2 serrano chiles

    ends trimmed and seeds removed

  • 1/2 cup cold water
  • 1/2 red onion

    trimmed and sliced paper thin

  • 2 Japanese cucumbers

    trimmed and sliced paper thin

  • 1 medium firm-ripe avocado

    pitted and thinly sliced

Instructions

Split shrimp in half lengthwise and discard any veins. Transfer to a plate, sprinkle all over with salt, cover with plastic, and refrigerate at least 1 hour and up to 2 hours.

Meanwhile, heat oven to 450°F and arrange a rack in the middle. Brush both sides of tortillas with 1 tablespoon of the oil and place on a rimmed baking sheet. Bake until golden and crisp, about 5 to 8 minutes. Cool slightly before serving.

Meanwhile, combine chilies, lime juice, water, and cilantro with a pinch of salt in a blender and blend until thoroughly blended. Toss shrimp with chili-lime marinade and onion and return to refrigerator another 2 hours. Mix in cucumber, season once more with salt and pepper and serve right away with tostadas and avocado.

Footnotes

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