Marcos Shrimp Aguachile Recipes

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MARCO'S SHRIMP AGUACHILE



Marco's Shrimp Aguachile image

Aquachile (literally, "chile water") is similar to ceviche, but it gets poured over the raw seafood like a sauce and eaten right away instead of marinating for an hour or more. Use the best-quality, freshest seafood for this dish. Recipe courtesy Chuck Hughes

Provided by Chuck Hughes

Categories     Mexican

Time 14m

Yield 4 serving(s)

Number Of Ingredients 9

1 teaspoon/ 5 ml kosher salt
5 cactus leaves (nopales)
8 choconostle fruit, peeled
4 limes, juice of
1 English cucumber, peeled, seeded and chopped
1 serrano chili, seeded and diced
salt & freshly ground black pepper
16 large shrimp, shelled, deveined and sliced in half lengthwise
pomegranate seeds

Steps:

  • For the grilled cactus leaves:.
  • Heat a cast-iron pan over high heat. Put the salt directly on the pan and grill the cactus leaves until golden brown on both sides, about 5 minutes. Dice 1 cactus leaf and reserve for garnish.
  • For the aguachile:.
  • In a blender, blend the choconostle, lime juice, cucumber and chile to a coarse puree. Season with salt and pepper. Set aside. To assemble the dish, divide the cactus leaves among 4 plates. Lay the shrimp on the cactus leaves and top with the aguachile. Garnish with pomegranate seeds and diced grilled cactus leaves.
  • Cook's Notes:.
  • Choconostle is a small, acidic and slightly sweet fruit shaped like a lychee. You can substitute with Asian pears, mango or honeydew. You can also skip it completely and add herbs like cilantro, chives and parsley.
  • Cactus leaves tastes like cucumbers and lime. If you cannot find it, you can still serve the shrimp aguachile without the cactus leaves.

Nutrition Facts : Calories 39.8, Fat 0.4, SaturatedFat 0.1, Cholesterol 30.2, Sodium 138.4, Carbohydrate 6.8, Fiber 0.6, Sugar 2.1, Protein 4

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