IMAG2322-1-1

After my trip to Mexico to see the bullfights (lo siento P.E.T.A.), I was inspired to bring back more than just a hangover, I wanted something that represented the beauty and art of my Latina heritage. In my ojos there is nothing more beautiful than a traditional coastal Mexican dish, so I brought one back to share with you.

IMAG2322-1-1

Aguachile de camarón is one of my favorites. It translates simply to shrimp in chile water, which is why we call it aguachile de camarón. The original recipe calls for raw shrimp, but the curing (fridge time) process takes about 3 hours. If you don’t have the time, you may modify the recipe using pre-cooked shrimp, which cuts down the curing time by about half.

Por lo tanto, poner en su música de mariachi y vaya a la cocina para empezar a cocinar aguachile de camarón.

Ingredients:
1 avocado
1 bundle of cilantro
11/2 english cucumber
1/2 purple onion
1 pound fresh, head-on jumbo shrimp
1 tablespoon kosher salt, plus more to taste
1 cup freshly squeezed lime juice
1/4 cup extra-virgin olive oil
2 to 3 fresh serrano chiles, sliced
1 package of tostadas
mayo optional

IMAG2316

Peel, devein, and butterfly the shrimp, leaving the tail intact but discarding the head. Sprinkle salt on shrimp, cover with plastic wrap, and refrigerate for at least 1.5 hours (at least 3 for raw shrimp).

Next, thinly slice the cucumber and onions and set aside in a serving dish.

IMAG2317

In a blender, combine the lime juice, olive oil, chiles, and 1/2 of a cucumber. Process until smooth, then season to taste with salt.

Once shrimp is done, add cucumbers and onions, tossing all together.

Just before serving, drizzle the shrimp with the lime-chile sauce and re-toss.

Serve on a tostada prepared with a thin layer of mayo.

Garnish with sliced avocados, cilantro, and more lime-chile sauce.  

IMAG2324

I know what you’re thinking. What should I drink with this? Don’t worry, because I have the perfect pairing for this dish. This recipe has been handed down by generations of women in my family. I asked my Nanie what the name of this drink was, and I was told that it was so good that it did not need a name. Bullshit, I am now naming it Los Mujeres. This drink can be served as agua fresca (without alcohol) or as a margarita.

PicsArt 1346906887220 1

How to make a LOS MUJERES:

Ingredients:
1 cucumber
2 cups of freshly squeezed lime juice
1 bundle of mint leaves
1 cup of ice
Agave syrup (add to taste)
Tequila (strongly suggested)

Mezclar (blend) todos los ingredientes and strain before serving. This drink is great because the cucumber masks both the flavor and smell of the tequila. Don’t say I didn’t warn you. 

Ole!