Shrimp in Aguachile
Camarones en Aguachile
Recipe from Season 7 of Mexico - One Plate at a Time
1 1/4 cups fresh lime juice
1 to 2 fresh serrano chiles, stemmed
1 pound large fresh shrimp, peeled and deveined
About 1 cup (loosely packed) cilantro leaves, for garnish
1. Prepare the marinade. In a blender, combine the lime juice, chiles and a generous 1/2 teaspoon salt. Blend until smooth. Taste (it’ll be spicy).
2. Finish the dish. Cut each shrimp in half lengthwise, creating two crescents. Divide the shrimp between 6 dinner plates, laying them out in a single layer. Sprinkle lightly with salt. (You may cover each plate with plastic wrap and refrigerate it for a couple of hours or so before serving.) Douse each serving with about 3 tablespoons of the spicy lime mixture. The shrimp should be about half submerged. Sprinkle each plate liberally with cilantro leaves and serve right away.