Shrimp in Aguachile

Shrimp in Aguachile
  • Servings: 6
  • Provided by:

    Ingredients Print Recipe

  • 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


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.

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