Aguachile

Sobre esta receita

Um favorito tradicional mexicano com aguachile. Este prato amado representa a essência da culinária de conforto mexicana.

Ingredientes

Serve 4

• 500 gingrediente principal(peeled and deveined)
• 180 mlmanteiga ou óleo(about 8 limes)
• 3 wholea gosto(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)

Instruções

1. 1

   Preparar

   Prepare os ingredientes.

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

2. 2

   Cozinhar

   Cozinhe em fogo médio até ficar pronto.

3. 3

   Temperar

   Tempere com sal e pimenta.

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

4. 4

   Servir

   Sirva quente.

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.

Variações

• •

  Adicione vegetais para variar.

Armazenamento

Dura 3 dias refrigerado.

Perguntas frequentes