Aguachile

Sinaloa, a northwestern state of Mexico, is mostly know for its drug cartels and the narco-trafficking business and this is very unfortunate because this state has some of the best seafood you can find. I personally can have seafood for breakfast, lunch, and dinner and it still will not be enough to satisfy my craziness. Aguachile is a high ranking item on my list of seafood dishes and it comes from Sinaloa. It is lemony fresh and it tingles your tong with a little kick of chile. I promise that there is no special kick from the unofficially ruling party of the North.

Ingredients:
300gr medium size shrimps, FRESH

Water

Salt & Pepper

500ml lime juice

3-4 tablespoons cilantro, chopped

4-6 chiles chiltepin

1/2 red onion, thinly sliced

1/3 cucumber, peeled, seeded, and sliced in half moons

 

Preparation:

1. Peal the shrimps leaving the tails. Cut open the shrimps into a butterfly shape by deveining from the top part of the shrimp. Set aside and cover with salt & pepper.
2. Marinate the shrimps for 5 minutes in about half of the lime juice.
3. In a mixer, mix the chile, lime juice an cilantro. Season with salt & pepper for taste.
4. Arrange the shrimps on a serving plate and cover with the lime and cilantro mixture.
5. Decorate with the cucumber and onion.

Tip: You have use all of the lime juice to make the mixture and add more cilantro if you like this herb.