Chile Con Limon Shrimp Aguachile
Chef Tony Reed
2-4 servings
15 minutes
1.5 hours
Latin/South American
Main Course
There's no better recipe for a cold dish on a hot day.
Chef Tony walks you through the steps of making Shrimp Aguachile - a sister dish to Ceviche - using Spiceology Chile Con Limon blend.
Check out more of Chef Tony's recipes over on Youtube.
Ingredients
- 1 lb Shrimp, sliced in half
- 1/2 Cucumber, Seeded and Cut into half moon
- 1/2 Onion, Thinly Sliced
- 10 Limes, Juiced
- 1 tbsp Salt, coarse Kosher
- 2 tbsp Spiceology Chile Con Limon
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- 1/2 Cucumber, Rough Chop
- 1 bunch Cilantro
- 3 Jalapeno, Seeded
- 8 fl oz Water
Directions
- In a 8x8 Pyrex mix together the lime juice, salt and Spiceology Chile con Limon blend.
- Place sliced shrimp in marinade to denature (or "cook") place in fridge for about 90 minutes.
- Using a blender put all the Verde Sauce ingredients in and blender.
- Run Verde Sauce through a sieve into a mixing bowl to separate any impurities.
- Place the onions and cucumbers in the sauce.
- For plating put shrimp in a shallow bowl and scoop sauce, onion and cucumber over the top.
- Garnish with Spiceology Chile Con Limon to taste and serve cold.
Recipe Products
