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Prepare the Agua Chile

  • Jalapeño, large, chopped 1 each
  • Salt, to taste
  • Cracked black pepper, to taste
  • Chile chiltepin, crushed, as needed
  • Garlic clove, peeled, whole 1 each
  • Lemon juice 55 ml
  • Lime juice, freshly squeezed 60 ml
  • Red onion, sliced 85 g
  • Shrimp, peeled and deveined, 21-25 280 g

To Serve

  • Persian cucumber, sliced 85 g
  • Cilantro, washed, leaves and stems 1 bunch
  1. Prepare the Agua Chile

    • On a mortar, add the chopped jalapeño with a pinch of salt, ground black pepper, crushed chiltepin pepper, and garlic clove.
    • With the pestle mash it until it becomes a paste, add lemon and lime juice, sliced onion, and shrimp butterflied, season with salt to taste, (here you could add more chiltepin pepper if want more heat).
  2. Prepare the Shrimp

    • Let the shrimp marinate for 12 to 15 minutes, until shrimp cooks in the juices.
  3. To Serve

    • Arrange on a platter and decorate with cucumber and cilantro leaves.