About the Recipe
This is a special aguachile
Ingredients
Protein
1 lb of shrimp
Dip
15 green lemons
1 oz salt
1 oz black pepper
20 Chiltepin chiles
2 habaneros
Vegetables
1 red onion
1 cucumber
1/4 cilantro
1 handle
2 Hass avocados
Preparation
Just thinking about him makes my mouth water. It turns out that the “chiltepín” chile only occurs in the Sonora state and has a potentially extravagant heat, in this case I added habaneros to give it a more aggressive touch. The other thing is that it is also a difficult chili to get here in the United States, but it can be made with any chilis you want where shrimp is the main protein. I will prepare this recipe for 4 people, but it will depend on how much each person eats.
I suggest having a molcajete preferably, if not, no problem, we will use a blender. In the molcajete we put the chiles, the juice of the lemons, the salt and the pepper, and we mash. Then we submerge the shrimp in the liquid so that they begin to tan and change color.
While we let the shrimp marinate, we start cutting the vegetables: the cucumbers are cut into slices, the onion into strips, the mango into squares and the avocado into wedges.
In the same container where the shrimp are, we add the vegetables except the avocado and cilantro, since they are the decoration in the presentation of the dish. After mixing the vegetables and pickled shrimp well, we place everything in the molcajete. Garnish with avocado wedges and cilantro cut into small pieces scattered on top and enjoy!