아과칠레

재료

서브 4

• 500 g주성분(peeled and deveined)
• 180 ml버터나 기름(about 8 limes)
• 3 whole맛보기(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)

조리법

1. 1

   준비하다

   재료를 준비하세요.

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

2. 2

   쿡

   완료될 때까지 중간 불로 요리하세요.

3. 3

   시즌

   소금과 후추로 간을 하세요.

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

4. 4

   서브하다

   뜨겁게 서빙하세요.

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.

변형

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저장

냉장보관 3일 입니다.

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