What's Shrimp Aguachile, you ask? It's a seafood dish that's usually made with lime and chile marinated shrimp—a light & refreshing recipe that's our go-to when the summer months roll around. Imagine a spread of aguas frescas, fruit salsas, guac, and of course, this Shrimp Aguachile for dipping your Maíz Totopos in or scooping on top of tostadas (...now we're hungry!). Try this recipe and you'll see, it's "shrimp-ly the best!"
Ingredients
1 cooked peeled and deveined Shrimp, thawed
3/4 cup Lime Juice, adding more to taste
1 Tbsp Coconut Aminos
4 Garlic Cloves
1 cup fresh Cilantro, plus more for garnish
2 Serrano Peppers (leave out the seeds for a more mild spice level)
1 tsp Sea Salt, adding more to taste
1 small Red Onion, diced
1 seedless Cucumber, peeled and diced
4 Radishes, sliced
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Ingredients
1 cooked peeled and deveined Shrimp, thawed
3/4 cup Lime Juice, adding more to taste
1 Tbsp Coconut Aminos
4 Garlic Cloves
1 cup fresh Cilantro, plus more for garnish
2 Serrano Peppers (leave out the seeds for a more mild spice level)
1 tsp Sea Salt, adding more to taste
1 small Red Onion, diced
1 seedless Cucumber, peeled and diced
4 Radishes, sliced
Directions
Finely dice the shrimp into small pieces and place in a large bowl.
Cover the diced red onion with cold water to remove the bitterness. Allow the onion to sit in the water for at least 15 minutes and drain off the water.
Blend together the lime juice, coconut aminos, garlic, cilantro, and serranos until completely smooth. Pour over the shrimp and add diced red onions and cucumbers, stirring to combine. Season with salt to taste and chill for at least 30 minutes to marinate.
Garnish the shrimp aguachile with sliced radish and cilantro leaves. Serve the shrimp aguachile with Sea Salt or Lime Maiz Totopos and enjoy!
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