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- 2/3 cup lime juice
- 1 garlic clove
- 1 cup cilantro (large stems removed)
- 2 jalapenos (seeded for less heat, this is spicy)
- 1 tsp kosher salt
- 1 lb raw shrimp, peeled and devined
- 2 Persian cucumbers, sliced
Slice the shrimp in half lengthwise. Remove the vein if needed from the back of the shrimp.
Add the lime juice, garlic cilantro, jalapenos, and salt to a blender. Blend until smooth
Add the shrimp and red onion to a shallow dish. Refrigerate for about 10-15 minutes until shrimp begin to turn pink. Flip over and refrigerate for an additional 10-15 minutes until pink and “cooked” through. This "cooking" step is optional since traditionally aguachile is served immediately with fully raw shrimp. However, we find the shrimp is more flavorful after it cooks and marinates in the lime juice.
Serve shrimp with sliced cucumber, extra cilantro, and lime slices. If desired, add sliced radishes, avocado, and a drizzle of olive oil.
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