{Aguachile Verde} Sinaloa-Style Aguachile Recipe Shrimp

On my last trip to Tijuana I stopped and tried every aguachile I came across and I recreated my favorite parts of the ones tried to make this {Aguachile Verde} Sinaloa-Style Chile Lime Marinated Shrimp recipe.

5 from 6 votes

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Prep Time 20

Cook Time 10

Resting Time 3

Total Time 3 30

Course Appetizer, Dinner, Lunch, Main, Side, Snack

Cuisine Mexican

Diet Gluten Free

Servings Servings

Calories 158 kcal

Equipment

Paring Knife
Plastic Cutting Board
Glass Bowls
Rimmed Baking Sheets
Pastry Brush Set
Vitamix Blender

Ingredients

For The Shrimp:

1 pound uncooked, unpeeled shrimp (about 20)
1 teaspoon kosher salt

For The Corn Tostadas:

8 (3-inch) corn tortillas
1 tablespoon canola, grapeseed, or coconut oil

For The Aguachile Marinade:

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

For Serving:

2 Japanese cucumbers trimmed and sliced paper thin
1 medium firm-ripe avocado pitted and thinly sliced

Instructions

Prepare The Butterflied Shrimp: Use a sharp knife to split the 1 pound of peeled shrimp half lengthwise and discard any veins. Transfer to a deep plate or shallow bowl, sprinkle all over with the 1 teaspoon salt, cover with plastic wrap, and refrigerate for the first time for at least 1 hour and up to 2 hours.
Bake The Crispy Tostadas: Meanwhile, heat the oven to 450°F and arrange a rack in the middle. Brush both sides of 8 to 12 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.
Make The Aguachile: Meanwhile, combine the 2 serrano chiles, 1 cup fresh lime juice, 1/2 cup water, and 1 bunch cilantro with a pinch of salt in a blender or food processor and blend until thoroughly blended. Toss the shrimp with chili-lime marinade and thee 1/2 thinly sliced onion and return to refrigerator for a second time for another 2 hours. Mix in the 2 thinly sliced cucumbers, season once more with salt and serve right away with tostadas and thinly sliced avocado.

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Nutrition

Serving: 1servingCalories: 158kcalCarbohydrates: 11gProtein: 12gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 95mgSodium: 823mgPotassium: 460mgFiber: 3gSugar: 3gVitamin A: 386IUVitamin C: 21mgCalcium: 70mgIron: 1mg

Keyword easy shrimp appetizer, mexican street food