Shrimp And Scallop Aguachile Rojo Aguachile Rojo De Callo De Hacha Y Camaron Recipes

AGUACHILE DE CAMARóN (SHRIMP COOKED IN LIME AND CHILE)

Aguachile de Camarón (Shrimp Cooked in Lime and Chile) image

This recipe is part of the Epicurious Online Cooking School, in partnership with the Culinary Institute of America. To watch it being made, and to learn how to make other Mexican classics, check out the video classes.

Provided by Sergio Remolina

Categories Shellfish No-Cook Lunch Seafood Shrimp Cucumber Healthy Lime Juice Chile Pepper Sugar Conscious Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added

Yield Makes 4 servings

Number Of Ingredients 6

Ingredients

1 English cucumber, peeled
1 pound fresh, head-on jumbo shrimp
1 teaspoon kosher salt, plus more to taste
1 cup freshly squeezed lime juice
1/4 cup extra-virgin olive oil
2 to 3 fresh serrano chiles, sliced

Steps:

Cut the cucumber into thin rectangular slices, about 3 inches long, and divide among 4 small plates.
Peel, devein, and butterfly the shrimp, leaving the tail intact but discarding the head. Arrange the shrimp on top of the cucumber slices, sprinkle with salt, cover with plastic wrap, and refrigerate for at least 1 1/2 hours.
In a blender, combine the lime juice, olive oil, chiles, and 1/4 cup of cold water. Process until smooth then season to taste with salt.
Just before serving, drizzle the shrimp with the lime-chile sauce and serve immediately.

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