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Aguachile Verde
Photo: Pexels

15 MIN · 138 KCAL

Aguachile Verde

Raw shrimp in a fierce green chili and lime dressing.

Dairy-freeGluten-freeLow-carbHigh-proteinSeafoodNo cook

Eaten raw — read this before you shop

Use fish or shellfish sold for eating raw (sushi-grade, or frozen first), kept cold and eaten the day you buy it. Lime juice and vinegar change the texture, but they don't make it safe the way cooking does.

Raw or undercooked meat, seafood and eggs raise the risk of food poisoning, especially for anyone pregnant, very young, older, or with a weakened immune system.

Start cooking

Ingredients

  • 14 ozraw shrimp, peeled, deveined and butterflied
  • 8limes, juiced
  • 3serrano chilies, stemmed
  • 1 ozcilantro, stems and leaves
  • 1cucumber, half thinly sliced, half roughly chopped
  • 1/2red onion, very thinly sliced
  • 1 clovegarlic
  • 1 tspsea salt

Method

  1. 1

    Spread the butterflied shrimp in a single layer on a cold serving plate and season with half the salt. Refrigerate while you make the dressing.

  2. 2

    Blend the lime juice, serrano chilies, cilantro, the roughly chopped half of the cucumber, the garlic and the remaining salt until smooth and bright green.

  3. 3

    Put the sliced red onion in cold water for 5 minutes, then drain. This takes the raw bite off without cooking it.

  4. 4

    Pour the green dressing over the shrimp so they are just covered and leave for 3 to 5 minutes — the edges will turn opaque while the centers stay translucent.

  5. 5

    Scatter over the drained onion and the sliced cucumber and serve immediately, with tostadas for scooping.

Nutrition per serving

Calories
138
Protein
22g
Carbs
16g
Fat
1g

Estimated from USDA data

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