Shrimp Aguachile has become one of Art’s and my favorite seafood dishes. We seek it out every time we try a new mariscos restaurant. That’s how we judge whether or not the restaurant is up to snuff.
More about avocados — Is it me or do avocados add something to dishes that make them taste extra special — even the healthier versions of traditional dishes? Did you know avocados have 8% of your daily recommended value (DV) of fiber? Keep in mind, fiber adds bulk to your diet and can help provide a feeling of fullness. This is an important fact for two “hangry” osos watching their waistlines. Avocados are virtually the only fruit that contains monounsaturated fat, and they are sodium, cholesterol, and trans-fat free. More reasons to celebrate!
The shrimps swim in a luscious green Hass avocado sauce that puckers with lime juice, cilantro, and blended serrano pepper. Build yourself a beautiful tostada with the Aguachile and add cucumbers, red onions, and more chunks of the buttery avocado.
Shrimp Aguachile with Spicy Avocado Sauce
Ingredients for Aguachile:
2 cups freshly squeezed lime juice
2 pounds shrimp, peeled, deveined
2 cups spicy avocado sauce (see recipe below)
2-3 Haas Avocados (don’t prep too early or they will turn brown)
1 large cucumber thinly sliced in rounds
1 large serrano, stemmed, thinly sliced in rounds
1/2 medium red onion, thinly sliced (we place ours in a small bowl of cold water to take away the bite, but retains the flavor)
Ingredients for Spicy Avocado Sauce:
6 medium-large limes, juiced
3 large serrano chiles, stemmed
1 Haas Avocado, Peeled, pitted
1 teaspoon kosher salt
1/2 bunch fresh cilantro
1. Combine the lime juice and shrimp in a large non-reactive bowl, like glass. Make sure your shrimp are submerged, cover with plastic wrap and refrigerate for 30 minutes. Stir the shrimp halfway through just to make sure the shrimp all get a chance to cook.
2. Make your avocado sauce by combining all the spicy avocado sauce ingredients in a blender and puree until smooth. Reserve.
3. Once your shrimp have cooked through in the lime juice, stir in the spicy avocado sauce.
4. To serve, arrange the cucumber slices on a platter/bowl and top with the shrimp and plenty of the spicy avocado sauce. Add the red onions and serrano peppers. Just before serving peel and pit the whole avocados and slice them into half moons and arrange on top.