Aguachile

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Serves 2

Course: Seafood

Cuisine: Mexican

Calories: 0kcal

Author: Esteban Castillo

For the Aguachile sauce
3/4 cup lime juice
1/2 large cucumber peeled & cubed
1 1/2 garlic clove
1/2 jalapeño
1 tsp fish seasoning sub 1/4 tsp onion powder, 1/4 tsp garlic powder and 1/2 tsp salt if you can't find this seasoning
1/4 tsp salt
Pinch of pepper
3/4 lb medium sized shrimp deveined and butterflied
Garnish
1/2 large cucumber thinly sliced
1/2 avocado sliced
1 to mato thinly sliced
1/4 cup red onion thinly sliced
1/2 jalapeño thinly sliced
Sea salt

For the Sauce
In a blender, blend the cucumber, lime juice, garlic, jalapeño, fish seasoning, salt and pepper. Strain into a medium-sized bowl.
Place the butterflied shrimp in the bowl, cover with saran wrap and place in the fridge for about 50 minutes, until the shrimp turn completely pink.
To Assemble
Lay down your shrimp on the outside perimeter of your dish. Pour in up 1/2 cup of the aguachile sauce. in the middle of the dish, stack the sliced cumber, tomato and avocado which ever way you'd like. Top with red onion, jalapeño and a pinch of sea salt.