Ingredients
Equipment
Method
- Peel the 1 pound of shrimp and remove the tails. Cut each shrimp in half lengthwise and remove all veins. Transfer to a bowl and refrigerate while you prepare the other ingredients.
- Bring a small saucepan of water to a boil. Add the 6 chiles de arbol, submerge them under the water, remove from the heat and let soak 30 minutes or until soft.
- Drain the arbol chiles and add them to a blender. Add the 1/2 cup lime juice, the 3 Fresno chiles, the 2 Persian cucumbers, and the 1 teaspoon salt. Blend on high until smooth.
- Pour the chile sauce over the shrimp and stir to combine.
- Arrange on a platter and top with the red onion, avocado, and cilantro leaves. Serve immediatley with tostadas or cover and refrigerate for up to 4 hours.
Nutrition
Video
Notes
- Shrimp "doneness": This really depends on your preference. Many people like to eat the shrimp right away before they become too firm. Others prefer to give the shrimp time to "cook" in the lime mixture and become pink. I like to let them chill in the marinade about 20 minutes for a little bit of firmness, but not too much.
- Shrimp buying tips: Look for wild-caught, local shrimp. This not only supports local fishermen but has the for best flavor. If it is frozen or has previously been frozen that's okay, just make sure it thaws completely before starting the recipe. When you purchase it, ask the fishmonger how fresh it is. Make sure they know you are going to be eating it raw and ask for the freshest shrimp.
- Spice level: To make this spicier, add more chiles de arbol or Fresno chiles. To make it less spicy, decrease the amount of chiles or remove the seeds from the Fresno chiles.
- Storage: Keep any leftovers in an airtight container for up to 3 days. Throw away any aguachile after 3 days.