10 dried chiltepín chiles (or pequín or chile de árbol) or more or less to desired level of heat
Pinch of sugar
Pinch of kosher salt
¼ red onion, peeled
¼ cucumber
Juice from 3 limes (or as needed)
½ pound large shrimp, deveined, shells and heads removed
Pinch of fancy sea salt such as Maldon flakes (or use kosher salt)
Instructions: Put the chiles into a blender or food processor with the sugar and salt. Blend them into a powder and set aside.
Slice the red onion as finely as you can. Slice the cucumber into wafer-thin discs. Put the lime juice in a measuring cup or large glass. Add the pepper-salt-sugar powder and stir with a fork.
Halve each shrimp lengthwise and arrange all the shrimp halves in one layer on a plate. Stir the lime juice mixture so that the powder in it is suspended as much as possible and pour the juice all over the shrimp so that each shrimp gets some. (If you don’t have enough juice to cover all the shrimp, just squeeze another lime directly over any parts you missed.) Lay the cucumber slices over the shrimp. Top the whole dish with the red onion and finish with the sea salt.
Let the shrimp marinate for 10 to 15 minutes and then serve.
Makes 2-4 servings
From “The Baja California Cookbook: Exploring the Good Life in Mexico” by David Castro Hussong and Jay Porter
The Link LonkJuly 03, 2020 at 09:16AM
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