Camarones en Aguachile (Chile Water Shrimp)

New category. Each month Bajarentals will show case recipes of the local area. Yum!


 Difficulty:
Shrimp cooked in lime juice and chiles serranos. The perfect appetizer for your next outdoor party!

Camarones en Aguachile literally translates to “shrimp in chile water.” The water in this case is fresh lime juice blended with fresh chile serrano. After a short time marinating in the ingredients, this delicious fresh seafood appetizer is ready to enjoy.  This recipe is also prepared with scallops or thinly sliced white fish. There are many variations like rojo and verde. I like to add a little beer to the marinade. Not too much though.

Ingredients
• 1 pound extra large shrimp peeled and deveined
• 1 cup fresh lime juice about 8 limes
• 4-6 serrano peppers stems removed
• 2 tablespoons light olive oil
• Salt to taste
• 1 red onion thinly sliced
• 1 medium cucumber peeled and thinly sliced
• 4 tablespoons cilantro chopped
• Fresh cracked pepper to taste
• You Will Also Need
• 8 corn tortilla tostadas
• 1-2 avocados sliced

Directions

  1. Peel and clean the shrimp. Using a small, sharp knife, butterfly the shrimp open and slice into two pieces. This will help the shrimp lay flatter while marinating and cooking and will give you smaller pieces, easier to eat.
  2. Rinse the shrimp in cold water and pat dry with paper towels and transfer back to shallow glass dish. To the shrimp, add 1/2 of the lime juice, making sure the shrimp is covered. Season with salt to taste. Cover and chill while you prep the rest of ingredients.
  3. To the blender, add the serrano peppers, 1/2 of cilantro, light olive oil, remaining lime juice and salt to taste. Blend on high until desired consistency. Taste for salt. Pour this mixture over the shrimp/lime mixture making sure it’s mixed in evenly. Season with fresh cracked pepper.
  4. Layer the cucumbers and onions over the top. Add cilantro, cover and chill for just 15 more minutes. The shrimp will be ready to eat after only 30 minutes, but you could leave it in until you are ready to eat. Before serving, mix all together. Garnish with avocado slices and remaining cilantro. Serve with tostadas and lots of cervesa mas frio.

¡Enojy!