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Ensalada Aguachile

Serves12
Ingredientsavocados
Menu PartSalad
Cuisine TypeMexican

Chef Silvana Salcido Esparza
Barrio Cafe
Phoenix

Add a salad to the Cinco de Mayo lineup for guests who want a lighter option. Chef Silvana Salcido Esparza of Barrio Cafe in Phoenix spikes a refreshing lime aguachile sauce with jalapenos and uses it to marinate and “cook” shrimp. The shrimp are then arranged on individual plates with cucumbers, red onion and avocado for service.
 

Ingredients

Aguachile Sauce
2 cups fresh lime juice
6 tbsp. chopped cilantro
3 jalapeno peppers, stemmed and seeded
¾ cup peeled, diced cucumber
½ tsp. kosher salt

Salad
72 shrimp (about 3½  lb.), cleaned, deveined and butterflied
3 cucumbers, cut in half lengthwise, then sliced
1 red onion, peeled, cut in half and thinly sliced
3 avocados, peeled, seeded and sliced
 

Steps

1. Prepare aguachile sauce: in blender container, combine lime juice, cilantro, jalapenos, cucumber and salt; blend until sauce is chunky.
2. Place shrimp in large container; sprinkle with salt and pour aguachile sauce over shrimp. Refrigerate for 1 hour or until the shrimp turn pink and appear “cooked.”
3. Divide cucumber slices among 12 plates; top each with 6 shrimp. Pour about ¼ cup aquachile sauce over shrimp on each plate. Garnish with ¼ avocado and a few red onion slices. Serve with tortilla chips.

Photo courtesy of California Avocado Commission

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