Ingredients
-
-
1
-
5
-
-
8
-
4
-
1
-
1
-
-
-
16
-
-
-
-
Directions
Marco’s Shrimp Aguachile, Aquachile (literally, chile water ) is similar to ceviche, but it gets poured over the raw seafood like a sauce and eaten right away instead of marinating for an hour or more Use the best-quality, freshest seafood for this dish Recipe courtesy Chuck Hughes, Aquachile (literally, chile water ) is similar to ceviche, but it gets poured over the raw seafood like a sauce and eaten right away instead of marinating for an hour or more Use the best-quality, freshest seafood for this dish Recipe courtesy Chuck Hughes
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Steps
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1
Done
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For the Grilled Cactus Leaves: |
|
2
Done
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Heat a Cast-Iron Pan Over High Heat. Put the Salt Directly on the Pan and Grill the Cactus Leaves Until Golden Brown on Both Sides, About 5 Minutes. Dice 1 Cactus Leaf and Reserve For Garnish. |
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3
Done
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For the Aguachile: |
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4
Done
|
in a Blender, Blend the Choconostle, Lime Juice, Cucumber and Chile to a Coarse Puree. Season With Salt and Pepper. Set Aside. to Assemble the Dish, Divide the Cactus Leaves Among 4 Plates. Lay the Shrimp on the Cactus Leaves and Top With the Aguachile. Garnish With Pomegranate Seeds and Diced Grilled Cactus Leaves. |
|
5
Done
|
Cook's Notes: |
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6
Done
|
Choconostle Is a Small, Acidic and Slightly Sweet Fruit Shaped Like a Lychee. You Can Substitute With Asian Pears, Mango or Honeydew. You Can Also Skip It Completely and Add Herbs Like Cilantro, Chives and Parsley. |
|
7
Done
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Cactus Leaves Tastes Like Cucumbers and Lime. If You Cannot Find It, You Can Still Serve the Shrimp Aguachile Without the Cactus Leaves. |
