阿瓜奇莱

食材

服务 4

• 500 g主要成分(peeled and deveined)
• 180 ml黄油或油(about 8 limes)
• 3 whole品尝(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)

步骤

1. 1

   准备

   准备好食材。

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

2. 2

   库克

   用中火煮至熟。

3. 3

   季节

   用盐和胡椒调味。

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

4. 4

   发球

   趁热食用。

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.

变化

• •

  添加蔬菜以增加变化。

存储

冷藏可保存3天。

常见问题解答