Recipes
Shrimp in Aguachile
- Servings: 6
- Provided by: Rick Bayless
- 1 1/4 cups fresh lime juice
- 1 to 2 fresh serrano chiles, stemmed
- Salt
- 1 pound large fresh shrimp, peeled and deveined
- About 1 cup (loosely packed) cilantro leaves, for garnish
Ingredients Print Recipe
Directions
1. Prepare the marinade. In a blender, combine the lime juice, chiles and a generous 1/2 teaspoon salt. Blend until smooth. Taste (it'll be spicy).
2. Finish the dish. Cut each shrimp in half lengthwise, creating two crescents. Divide the shrimp between 6 dinner plates, laying them out in a single layer. Sprinkle lightly with salt. (You may cover each plate with plastic wrap and refrigerate it for a couple of hours or so before serving.) Douse each serving with about 3 tablespoons of the spicy lime mixture. The shrimp should be about half submerged. Sprinkle each plate liberally with cilantro leaves and serve right away.
