Avocado Aguachile with Shrimp
The perfect summer appetizer, avocado aguachile with shrimp! Perfectly ripe and creamy, avocados blended into a spicy aguachile. A delicious shrimp and avocado appetizer!
Servings 4 Servings
Ingredients
- 12-16 jumbo shrimp 16-25 count
- 2 avocados
- 2 med tomatillos washed and roughly chopped
- 4 serrano peppers or 2 large jalapeños peppers roughly chopped
- Handful of fresh cilantro plus more for garnish
- 7-8 large limes
- Salt to taste
- 1/3 med red onion sliced thin
- 1/2 English cucumber peeled and seeded
- 4-6 large radishes sliced
- Tortilla chips or tostadas
Instructions
- Peel and clean the shrimp. Using a small, sharp knife, carefully butterfly the shrimp open to make two pieces. If preparing appetizer for 4-6 people, slice each half of shrimp into two pieces. Transfer to a bowl, season with salt and pepper, to taaste. Keep chilled.
- In the blender, add serrano or jalapeño peppers, handful of cilantro, juice of 6 limes and salt to taste. Blend on high until smooth. Taste for salt. Pour out into bowl. Set aside. Now to the blender, add the 1 1/3 of the avocados and tomatillos. Season with salt, to taste. Pour in just enough cold water to blend very smooth. Set aside.
- In a large shallow bowl, add serrano agua chile. Lay the shrimp in, making sure shrimp is flat. Let sit for 8-10 minutes. Pour in the smooth avocado/tomatillo into aguachile. Mix to combine.
- When you are ready to serve garnish with remaining avocado, thin sliced onion, radishes, cilantro and lime. Serve with tortilla chips or tostadas.
Notes
Traditional aguachile prepared with lime and fresh green chiles cook the seafood a lot faster. Literally in 10-15 minutes you can be ready to eat. This recipe with avocado and tomatillos takes a little longer to cook the seafood.