Aguachile Verde
White Pacific Shrimp, Serrano Chiles, Cilantro, Onion, Cucumber, Lime Juice, Maggi Seasoning
Chef Carlos Raba of Clavel | Baltimore
Yield: 6 to 8 servings
Adapted by StarChefs | November 2018
INGREDIENTS:
1 white onion, halved
3 cloves garlic, peeled
2 serrano peppers, stemmed
3 cups of lime juice (20 to 25 limes)
1 pound 21/25 white pacific shrimp, butterflied
1 bunch cilantro, rinsed and trimmed
1 red onion, halved, 1 half thinly sliced
Sea salt
Black pepper
1 cucumber, peeled and cut into ½-inch-thick circular slices
Maggi seasoning
METHOD:
In a hot cast iron pan over medium-low heat, place onion halves cut-side-down. Add garlic and serranos to the pan. Slow roast until garlic is caramelized, onion is charred on cut sides, and serrano is slightly charred and blistered. Transfer onion, garlic, and serrano directly to a container, seal, and let steam. In a shallow bowl with ½ cup lime juice, dip each shrimp to coat and transfer to a plate to cure. To a Vitamix blender with the cilantro and half the uncut red onion, add the steamed onion, garlic, and serranos and the remaining lime juice; purée. Season sauce with salt and pepper. Line the edge of a circular platter with cucumber. Arrange shrimp within cucumber. Spoon sauce over each shrimp. Garnish with sliced red onion. Finish with salt and pepper and a sprinkle of Maggi seasoning.
