Recipe

Shrimp Aguachile with Tomatoes & Tortilla Chips

Variety

The Charmer

Portion

4 portions

Preparation

15 minutes

Cooking Time

None

Ingredients

• 1 to 2 Mama tomatoes, cut into approximately 3 cm pieces (The Charmer)
• 300 g wild-caught Argentine shrimps, raw, peeled and deveined, tails removed
• 1 Lebanese cucumber, quartered lengthwise, then sliced
• ½ small red onion, thinly sliced
• ½ avocado, thinly sliced
• 2 tbsp olive oil
• ½ serrano pepper, thinly sliced into rounds
• ¼ cup cilantro, roughly chopped
• Tortilla chips, for serving

For the marinade

• ½ cup lime juice
• 1 garlic clove, finely chopped
• 2 tbsp adobo sauce (from a can of chipotle peppers in adobo sauce)
• 2 tsp sugar
• ½ tsp salt

Steps

1. In a large bowl, combine the lime juice, garlic, adobo sauce, sugar and salt. Mix until the sugar and salt have dissolved. Set aside.
2. Cut the shrimps in half horizontally, then add to the marinade. Let marinate for 30 minutes, or until the shrimp become opaque.
3. Add the tomatoes, cucumber, red onion and avocado to the bowl with the shrimp. Gently toss, then season lightly with salt.
4. Drizzle with olive oil, then add the sliced serrano pepper and cilantro. Toss well and serve with tortilla chips.

Preservation