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Marcos Shrimp Aguachile

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Ingredients

Adjust Servings:
1 teaspoon/ 5 ml kosher salt
5 cactus leaves (nopales)
8 choconostle fruit, peeled
4 limes, juice of
1 english cucumber, peeled, seeded and chopped
1 serrano chili, seeded and diced
salt & freshly ground black pepper
16 large shrimp, shelled, deveined and sliced in half lengthwise
pomegranate seeds

Nutritional information

39.8
Calories
3 g
Calories From Fat
0.4 g
Total Fat
0.1 g
Saturated Fat
30.2 mg
Cholesterol
138.4 mg
Sodium
6.8 g
Carbs
0.6 g
Dietary Fiber
2.1 g
Sugars
4 g
Protein
144g
Serving Size

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Marcos Shrimp Aguachile

Features:
    Cuisine:

    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

    • 34 min
    • Serves 4
    • Easy

    Ingredients

    Directions

    Share

    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

    1
    Done

    For the Grilled Cactus Leaves:

    2
    Done

    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.

    3
    Done

    For the Aguachile:

    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:

    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

    Cactus Leaves Tastes Like Cucumbers and Lime. If You Cannot Find It, You Can Still Serve the Shrimp Aguachile Without the Cactus Leaves.

    Avatar Of Hazel-Ann Price

    Hazel-Ann Price

    Grill master known for his perfectly seared and tender meats with a kiss of smoke.

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