Ensalada Aguachile with California Avocado
|Aguachile Sauce (recipe follows)|
|72||shrimp (approx. 3-½ lbs. 16/20 count), cleaned, butterflied|
|3||cucumbers, cut in half lengthwise, then sliced into half rounds|
|1||red onion, peeled, cut in half, thinly sliced|
|3||Fresh California Avocado, peeled, seeded, sliced*|
|Aguachile Sauce (Yield: 3 cups)|
|2||cups||fresh lime juice|
|3||jalapeno peppers, stemmed and seeded|
|3/4||cup||cucumber, peeled and diced|
As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados
- Place all ingredients in a blender and quickly pulse, leaving the sauce chunky. Season to taste with extra salt.
- Place shrimp in a large container, sprinkle with salt, and pour the Aguachile sauce over the shrimp. Refrigerate for about one hour until the shrimp are pink and appear “cooked”.
- Divide the cucumber slices among 12 plates, shingling them on each plate. Top each with 6 shrimp. Pour about ¼ cup of the Aguachile sauce over the shrimp on each plate. Garnish each plate with ¼ of an avocado that has been sliced, and a few red onion slices. Serve with saltine crackers or tortilla chips.
* Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.