Photograph of the finished Aguachile verde

Mexico · Tôm tái xốt ớt xanh Aguachile verde

Aguachile verde

35 min Hands-on time
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Prawns Prawns 2.5 lb
  • Photograph of Lime Lime 12
  • Photograph of Cucumber Cucumber 1.3 lb
  • Photograph of Green finger chillies Green finger chillies 20
  • Photograph of Coriander Coriander 4.2 oz
  • Photograph of Shallots Shallots 2
  • Photograph of Avocado Avocado 2
  • Photograph of Tortilla Tortilla 16
  • Photograph of Salt Salt 0.7 oz
  • Photograph of Garlic Garlic 8 cloves

Method

  1. 1 Peel the shrimp, slit them lengthwise, remove the black vein, and soak them in ice-salt water for 10 minutes.
  2. 2 Blend cucumbers with green chilies, cilantro, garlic, and lemon juice, then strain through a sieve to make a clear green sauce.
  3. 3 The sauce must be strained until clear; any remaining aguachile pulp should be used to make a vegetable smoothie, not a dipping sauce.
  4. 4 Arrange the halved shrimp in a single layer on a chilled deep dish.
  5. 5 Pour the green sauce over the shrimp and refrigerate for exactly 12 minutes; any longer and the shrimp will become mushy and lose their crispness.
  6. 6 Arrange the pickled red onions and avocado slices on top and serve with the crispy tortilla.
Start cooking