Shrimp in Aguachile

Servings: 6  
Recipe from Season 7, Mexico—One Plate at a Time

INGREDIENTS

  • 1 1/4 cup fresh lime juice
  • 1 to 2 fresh serrano chiles, stemmed
  • Salt
  • 1 pound large fresh shrimp, peeled and deveined
  • About 1 cup (loosely packed) cilantro leaves for garnish

INSTRUCTIONS

In a blender, combine the lime juice, chiles and a generous 1/2 teaspoon salt. Blend until smooth. Taste (it’ll be spicy).

Cut each shrimp in half lengthwise, creating two crescents. Divide the shrimp between 6 dinner plates, laying them out in a single layer. Sprinkle lightly with salt. (You may cover each plate with plastic wrap and refrigerate it for a couple of hours or so before serving.) Douse each serving with about 3 tablespoons of the spicy lime mixture. The shrimp should be about half submerged. Sprinkle each plate liberally with cilantro leaves and serve right away.