Aguachile

Acerca de esta receta

Un plato favorito tradicional mexicano con aguachile. Este querido plato representa la esencia de la cocina reconfortante mexicana.

Ingredientes

Sirve 4

• 500 gingrediente principal(peeled and deveined)
• 180 mlmantequilla o aceite(about 8 limes)
• 3 wholeal gusto(or 2 jalapeños, stems removed)
• 1 small bunchfresh cilantro(plus extra to garnish)
• 60 mlcold water
• 1 largecucumber(thinly sliced)
• 0.5 mediumred onion(thinly sliced)
• 1 clovegarlic
• 1 tspsalt(plus more to taste)
• 1 ripeavocado(sliced, to serve)
• 8 wholecorn tostadas(to serve)

Instrucciones

1. 1

   Preparar

   Tener los ingredientes listos.

   Use the freshest sushi-grade shrimp you can find, since they are eaten essentially raw.

2. 2

   Cocinar

   Cocinar a fuego medio hasta que esté listo.

3. 3

   Sazonar

   Sazonar con sal y pimienta.

   Leave the chile seeds in for full heat, or remove them for a milder broth.

4. 4

   Servir

   Servir caliente.

5. 5

   Add the broth

   Pour the blended aguachile over the shrimp so they are just submerged. Let them cure for 5-10 minutes, until the flesh turns from translucent grey to opaque pink at the edges but stays tender in the centre.

   Cure briefly — over-soaking turns the shrimp rubbery and tough.

6. 6

   Add the vegetables

   Scatter the cucumber slices and drained red onion over the shrimp and toss gently to combine. The cucumber adds cooling crunch that balances the searing chile heat.

7. 7

   Serve immediately

   Garnish with the remaining cilantro and arrange avocado slices on top. Serve right away with crisp tostadas, letting everyone pile the shrimp and a spoonful of the spicy broth onto each one.

Variaciones

• •

  Añade verduras para variar.

Almacenamiento

Se conserva 3 días refrigerado.

Preguntas frecuentes