lunch

Shrimp Aguachile Verde with Crispy Quinoa and Cucumber

Name: Shrimp Aguachile Verde with Crispy Quinoa and Cucumber
Ingredients: 120 g Raw shrimp, peeled and deveined; 350 g Quinoa, cooked; 150 g Cucumber, sliced; 7 g Olive oil; 100 g Serrano chiles, lime juice, cilantro, red onion (aromatics/sauce)

Nutrition

600

kcal

Calories

Protein

Carbs

Fat

AI Insight

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Ingredients(5)

Raw shrimp, peeled and deveined120 g

Quinoa, cooked350 g

Cucumber, sliced150 g

Olive oil7 g

Serrano chiles, lime juice, cilantro, red onion (aromatics/sauce)100 g

Instructions

Prepare the aguachile base: In a high-speed blender, combine fresh lime juice, 2 seeded serrano chiles, a generous handful of cilantro, and a pinch of sea salt. Blend until vibrant green and emulsified.

In a small skillet, heat the olive oil over medium-high heat. Add the cooked quinoa and fry until the grains start to pop and turn golden and crispy. Set aside to cool.

Slice the shrimp into thin butterflied pieces and place them in a glass bowl. Pour the lime-chile marinade over the shrimp and toss to coat. Let the shrimp 'cook' in the acid for about 10-12 minutes; they will turn from translucent to opaque pink/white.

Thinly slice the cucumber and red onion. Fold them into the shrimp mixture just before serving to maintain their crunch.

To plate: Spoon the shrimp and aguachile liquid into a shallow bowl. Top with the crispy fried quinoa and garnish with extra cilantro leaves. Serve immediately while the shrimp is bright and the quinoa is crunchy.