Aguachiles Verder (Spicy Shrimp)

We lived in San Diego for years and often go back just to eat mariscos (seafood). Here’s my take on my favorite dish, aguachiles verdes. It’s basically shrimp marinated in a serrano-lime sauce. It's refreshing and perfect for the upcoming spring and summer months.

Hope you try it and don't forget to adjust based on your spice level.

Enjoy!

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Ingredients:

2 lbs of raw shrimp (preferably large)

12-15 limes

3-6 serrano peppers (add more for extra spice)

1 jalapeño

2 sliced cucumbers

1 thinly sliced red onion

Cilantro (handful)

Salt & Pepper to taste

1/2 tsp jugo maggi or soy sauce

Optional:

Tostadas

Crackers

Avocado (topping)

Prep:

Shrimp:

Wash, peel, devein, rinse and butterfly shrimp. Butterfly means to slice down the back curve of the shrimp deep enough to divide into two connected halves. Add the shrimp to a mixing bowl. Season with salt and black pepper. Add lime juice from half of the limes. Mix, cover, and refrigerate for 30 minutes.

Salsa:

Rinse, wash and de-stem peppers. Add the peppers to a blender with cilantro, remaining lime juice, small piece of red onion (I use the onion heart), more salt and a droplet of jugo maggi or soy sauce. Note: I also like to take a little lime juice from the shrimp bowl and add it to the blender. Blend on high. If your spice tolerance is low, I suggest starting with 2-3 serranos and add (blend) one by one until desired spiciness.

Add sliced red onion and sliced cucumber to the shrimp bowl, combine well. Pour green salsa over the combo. Mix and taste for salt. Also, if you desire juicier shrimp now is the time to add another lime or two.

You can serve immediately, but I like to chill for another 10 minutes to marry the flavors. *Shrimp is ready to eat when the lime has thoroughly cooked shrimp.

We serve on tostadas and top with avocado slices. The kids prefer theirs on saladitas (crackers), try both!

Xx

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