A light and refreshing recipe to enjoy as a light lunch or appetizer on a warm day. This is perfect both as a side or as a shared dish.
For a vegan alternative, replace the shrimp with roasted mushrooms. If you have raw dietary restrictions, cook the shrimp before adding it to the mix.
This is one of my favorite things to eat, and I often make it for myself.
I learned about this dish, which originated in Sinaloa, but I didn’t have the opportunity to travel to Mexico, so I replicated the most popular recipes using ingredients that are easy to find all year round in American supermarkets.
Cut 500 g of peeled shrimp lengthwise
Place the shrimp in a bowl and pour 1 cup of lemon juice over them
Add 1 peeled cucumber to a blender
Add 1 serrano pepper
Add 1 bunch of fresh coriander and ¼ cup of lime juice
Blend on medium-high speed until completely smooth
Pour the sauce over the shrimp and mix
Plate the shrimp and add additional sauce to taste
Thinly slice ¼ of a red onion. Add it to taste as a garnish
Thinly slice ¼ of a peeled cucumber. Add it to taste as a garnish
Top with picked coriander leaves to taste. The aguachile verde is ready
Enjoy as a light summer lunch!
Yield 2 people
Peeled Shrimp500 g
Lemon Juice1 cup
Lime Juice¼ cup
Fresh Coriander1 bunch
Picked Corianderto garnish