Lunch · 30 min · mexican

Aguachile Verde

This is the kind of Mexican lunch you’ll make on repeat — raw shrimp and lime juice, 30 minutes, big payoff.

✓ USDA-verified nutrition data

Ingredients

• 1.5 lb Raw shrimp
• 1 cup Lime juice
• 4 Serrano chiles
• 1 Cucumber
• 1/2 Red onion
• 1/2 cup Cilantro
• 1 Avocado
• 2 tbsp Olive oil

Steps

1. Butterfly the shrimp and lay them in a single layer in a glass dish. Cover with lime juice and chill 20 minutes — the acid firms and opaquely cooks the shrimp.
2. Blend a quarter cup of the lime marinade with the serranos, cilantro, and a pinch of salt into a vivid green chile water.
3. Arrange the cured shrimp on a platter with thin cucumber and red onion.
4. Pour the green chile water over everything and drizzle with olive oil.
5. Top with avocado slices and more cilantro.
6. Serve immediately, ice cold, with tostadas. Sinaloa heat in its purest form.

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