Lunch · Mexican · 15 min
Shrimp Aguachile Verde with Crispy Quinoa and Cucumber
- Calories
- 564
- Protein
- 19g
- Carbs
- 92g
- Fat
- 15g
Ingredients
- 120 g shrimp
- 60 ml lime juice
- 2 each serrano pepper
- 15 g fresh cilantro
- 30 g red onion
- 1 tsp sea salt
- 120 g quinoa
- 7 g olive oil
- 150 g cucumber
Method
- 01For food safety, ensure raw shrimp was previously commercially frozen to eliminate parasite risk.
- 02In a blender, combine freshly squeezed lime juice, seeded serrano peppers, most of the cilantro, and sea salt. Blend until a smooth green aguachile marinade forms.
- 03Heat olive oil in a skillet over medium-high heat. Add cooked quinoa (prepared from 120g dry quinoa) and fry, stirring frequently, until golden and crispy. Remove from heat to cool.
- 04Place thinly butterflied shrimp in a bowl, pour the green lime-chile marinade over them, and toss to submerge. Allow to marinate in the cold acid for 10-12 minutes until opaque pink and firm throughout.
- 05Fold the thinly sliced cucumber and red onion into the marinated shrimp mixture.
- 06Spoon the shrimp and aguachile broth into a shallow bowl, top with the crispy fried quinoa, and garnish with remaining cilantro.
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