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recipes / Aguachiles / shrimp aguachile

Shrimp Aguachile

Shrimp Aguachile
Servings: 6 
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Camarones en Aguachile

Recipe from Season 7, Mexico—One Plate at a Time

INGREDIENTS

  • 1 1/4 cup fresh lime juice
  • 1 to 2 fresh serrano chiles, stemmed
  • Salt
  • 1 pound large fresh shrimp, peeled and deveined
  • About 1 cup (loosely packed) cilantro leaves for garnish

INSTRUCTIONS

In a blender, combine the lime juice, chiles and a generous 1/2 teaspoon salt. Blend until smooth. Taste (it’ll be spicy).

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.

Aguachiles, Quick (under 30 min), Shellfish, Season 7 Recipes: Mexico City Live, Dinner Party

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Rick Bayless is the chef and owner of an award-winning world of restaurants including Frontera Grill and Topolobampo in Chicago. He is also a teacher, author, philanthropist, YouTube creator and much more. Explore our “About” section to learn more!