Ingredients
Units
Scale
For the aguachile:
- 2 poblano peppers without seeds
- 2 jalapeno peppers with seeds
- 2 cloves garlic
- 1/3 cup cilantro
- Juice of 1 lime
- Salt to taste
For the ceviche:
- 1 lb. large shrimp, peeled and deveined
- Juice of 2 limes
- Salt to taste
For the garnishes:
- 1 small red onion, sliced very thin
- 1 tablespoon vinegar
- 1 cup ice water
- 1/2 cucumber, sliced thin
- 1 avocado, sliced into cubes
- Corn chips
Instructions
- Start by pickling your red onion for the garnish. To do so, place the thin slices of onion in a bowl with the ice water and a tablespoon of vinegar. Set aside and let sit while you prepare the shrimp and aguachile.
- In a large bowl, place the shrimp and pour the lime juice over them. Let sit for about 30 minutes to 'cook' the shrimp. You'll see the shrimp start to turn opaque (pink/white in color). Cover and refrigerate.
- In a bullet blender, pulse together the peppers, garlic, cilantro, lime juice, and salt. Blend until smooth.
- Plate your shrimp, then pour the aguachile on top. Garnish with the pickled onions, sliced cucumber, and avocado. Serve alongside corn chips and enjoy!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Cuisine: Mexican
