Shrimp aguachile (Spicy Mexican ceviche)

Step 1/ 4

• 1 red onion
• 3 tbsp white wine vinegar
• 2 mini cucumbers
• salt

• cutting board
• knife
• 2 bowls (small)

Peel red onion, halve, and thinly slice. Add to a bowl with the white wine vinegar and set aside to give it a quick pickle. Slice mini cucumbers and add to another bowl. Season with salt, toss, and set aside.

Step 2/ 4

• 100 g shrimp
• salt

• plate

Peel and clean shrimp and rinse with cold water. Halve the shrimp and transfer to a plate. Salt well and transfer to the fridge.

Step 3/ 4

• 4 limes
• 40 g cilantro
• 2 green chilis
• salt
• 2 tbsp water

• blender

Roll limes firmly to help them release the juices, then halve and juice them. Add lime juice to a blender with the herbs (setting some cilantro aside for garnish), green chilis, salt, and a little water and blend until smooth. Pour the liquid mixture directly over the chilled shrimp and let chill again in the fridge for approx. 30 min.

Step 4/ 4

• flaky sea salt (for serving)
• chili flakes (for garnish)
• olive oil (for serving)

Top shrimp aguachile with cucumbers and pickled onions. Garnish with flaky sea salt, chili flakes, olive oil, and cilantro. Serve immediately and enjoy!

Enjoy your meal!