Aguachile Verde

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Ingredients

  • 1 pound gulf shrimp, deveined and butterflied
  • Salt, to taste
  • 1 3/4 cups fresh lime juice (about 15 limes), divided
  • 1 cucumber, rough chopped with seeds removed
  • 1 bunch cilantro (about 1 cup)
  • 2 jalapeños or 1 serrano pepper, seeds and stems removed, rough chopped (optional)
  • 1 1/2 teaspoon chicken bouillon powder
  • 2 cucumbers, peeled with seeds removed, sliced into half moons
  • 1/2 red onion, sliced thin, divided
  • 4 splashes of Maggi® Jugo seasoning sauce (can substitute soy sauce)
  • 1 avocado, diced
  • 1 jalapeño or serrano pepper, sliced thin
  • 1 teaspoon chiltepin, chopped small (optional)
  • 1 package tostadas or saltine crackers

Directions

  1. Place butterflied shrimp in bowl. Salt it and add enough lime juice (about 3/4 cup) to cover. Stir and chill for around 20 minutes. The shrimp will firm in the juice. It should still be soft and not chewy.
  2. While shrimp is marinating, place 1 cup lime juice, cucumber, cilantro and jalapeno or serrano pepper (to taste) in a blender. Add chicken bouillon powder and blend for 2 to 3 minutes until liquefied.
  3. Pour the blended sauce into a fine mesh strainer placed over a bowl. Using the back of a spoon, push as much liquid and solids through the strainer. Once all liquid has been pushed through, discard remaining solids.
  4. Remove shrimp from marinade and add to blended sauce. Add sliced cucumbers, 1/2 of the red onion slices and Maggi® Jugo. Mix well so that everything is coated. Garnish with more red onion, avocado, sliced pepper and chiltepin. 
  5. Serve immediately with tostadas or saltine crackers. If desired, spread mayonnaise on tostado or cracker. Can be stored in the fridge for 2 days.
  6. Note: Use a sustainable shrimp, like gulf shrimp. Avoid shrimp imported from overseas or frozen.

https://www.cutco.com/learn/aguachile-verde