Served on a tostada, Shrimp and Strawberry Aguachile makes a flavorful appetizer or snack! Similar to ceviche, shrimp is marinated in a mixture of lime juice, jalapenos, cilantro, and strawberry puree, to add a touch of sweetness. Recipe by Teresa Barajas.
Shrimp and Strawberry Aguachile
- 1 lb raw shrimp
- ¼ cup fresh lime juice
- generous pinch of salt
- ¼ cup red onion sliced
- 5 strawberries
- ½ cup fresh lime juice
- ½ cup cucumbers sliced
- ¾ cup cilantro
- 1 garlic clove
- 2 jalapenos seeds and ribs removed
- salt and pepper to taste
- Garnish optional: sliced strawberries, cilantro, and cucumbers
- Slice shrimp lengthwise and remove tails and veins. Place in a shallow dish.
- Add lime juice and a generous pinch of salt.
- Cover the shrimp and let it sit in the fridge for 15 minutes to marinate. Use this time to prepare the aguachile marinade.
- To make aguachile marinade, place all of the marinade ingredients in a blender and blend until smooth. Set aside.
- After 15 minutes, remove the shrimp from the refrigerator and combine sliced onions with the shrimp.
- Pour the marinade over the shrimp. Toss to thoroughly coat.
- Add sliced strawberries, cilantro leaves, and cucumbers for garnish.
- Serve on top of a tostada.
More jalapeños may be added, to your desired spiciness.
This dish is best served chilled.