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