THE SEDONAN - Magazine - Page 27
Shrimp Aguachile
Recipe
3 lbs mexican blue shrimp
(peeled and deveined)
2 cups lime juice
1 large red onion
3 jalapenos
1 serrano pepper
3 cloves garlic
Salt and pepper
Micro cilantro
Diced mango
Tajin seasoning
Jugo verde marinade
1/2 cup pineapple juice
1 lemon
1 lime
1/4 cup spinach juice
1/4 cup celery juice
1 tblspn ginger juice
Slice shrimp in half then cook in lime juice for 25 mins stirring
occasionally. You do not need to use heat as the acid in juice
will cook thoroughly. Thinly slice red onion, garlic, jalapenos and
serrano. Drain the shrimp then add all sliced vegetables and
marinade. Chill for minimum 3 hours and top with mango, micro
cilantro then serve with chips, radish and cucumber.
Chef Dave Duncan
Forty 1 at Ambiente
Landscape Hotel
