Fresh Lime and Avocado Aguachiles

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Servings:

• Recipe serving size: 1 cup
• Number of servings: Adjust Reset

Ingredients:

• 1 (21-30 shrimp per pound) raw shrimp, peeled, deveined, and tail removed OR 1 lb. cooked shrimp, defrosted
• 1 ripe, fresh avocado, halved, pitted, peeled, divided
• 8 Tbsp. fresh lime juice (about 4 fresh limes)
• 1 jalapeño pepper, seeded, divided
• 1 serrano pepper, seeded, divided
• 1 cup fresh cilantro leaves
• 1 garlic clove, peeled
• 1 tsp. sea salt
• 1/2 cup red onion, sliced (about 1/2 medium red onion)
• 1 medium cucumber, peeled, cut lengthwise, seeded, sliced

Instructions:

1. If using cold, cooked shrimp, skip the poaching step and move right into making the marinade.
2. To poach the raw shrimp, fill a stockpot with salted water and bring to boil over high heat. Once the water boils, remove the pot from heat. Add shrimp and let it cook for 90 seconds. Immediately transfer shrimp with a slotted spoon to a bowl and cover with ice for about 2 minutes. Drain the ice and any water, and set the shrimp aside in a bowl.
3. In a food processor, place half of the avocado, lime juice, half of the jalapeño, serrano pepper, cilantro, garlic, and sea salt. Blend until smooth on the puree setting.
4. Combine the shrimp with the avocado marinade and place in the refrigerator for 5 minutes.
5. Meanwhile, slice the red onion, cut the cucumber, mince the remaining jalapeño, and cut slices of the remaining avocado.
6. Remove shrimp from the fridge and toss with the red onion, cucumber, and jalapeño. Serve in a platter or in individual small glasses and topped with avocado.

Notes & Tips: