Aguachile Verde
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.
Cut <quantity>500<unit>g</unit></quantity> of peeled shrimp lengthwise
Place the shrimp in a bowl and pour <quantity>1<unit>cup</unit></quantity> of lemon juice over them
Add <quantity>1</quantity> peeled cucumber to a blender
Add <quantity>1</quantity> serrano pepper
Add <quantity>1<unit>bunch</unit></quantity> of fresh coriander and <quantity>¼<unit>cup</unit></quantity> 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 <quantity>¼</quantity> of a red onion. Add it to taste as a garnish
Thinly slice <quantity>¼</quantity> 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!
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