RECIPES

Ensalada Aguachile with California Avocado

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Ingredients

Serves: 12
  Aguachile Sauce (recipe follows)
72    shrimp (approx. 3-½ lbs. 16/20 count), cleaned, butterflied
  cucumbers, cut in half lengthwise, then sliced into half rounds
  red onion, peeled, cut in half, thinly sliced
  Fresh California Avocado, peeled, seeded, sliced*
    Aguachile Sauce (Yield: 3 cups)
cups  fresh lime juice
Tbsp.  cilantro, chopped
  jalapeno peppers, stemmed and seeded
3/4  cup  cucumber, peeled and diced
1/2  tsp.  kosher salt

As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados

Instructions

Aguachile Sauce:

  1. Place all ingredients in a blender and quickly pulse, leaving the sauce chunky. Season to taste with extra salt.
  2. 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”.

Assembly:

  1. 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.

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Chef Silvana Salcido Esparza, Barrio Café, Phoenix AZ

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