Aguachile

A proposito di questa ricetta

Un piatto tradizionale messicano che presenta l'aguachile. Questo amato piatto rappresenta l'essenza della cucina comfort messicana.

Ingredienti

Serve 4

• 500 gingrediente principale(peeled and deveined)
• 180 mlburro o olio(about 8 limes)
• 3 wholequanto basta(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)

Istruzioni

1. 1

   Preparare

   Preparare gli ingredienti.

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

2. 2

   Cuocere

   Cuocere a fuoco medio fino a cottura.

3. 3

   Condire

   Condire con sale e pepe.

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

4. 4

   Servire

   Servire caldo.

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.

Variazioni

• •

  Aggiungi verdure per una variazione.

Stoccaggio

Si conserva 3 giorni in frigorifero.

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