Marco's Shrimp Aguachile
"Aquachile (literally, "chile water") is similar to ceviche, but it gets poured over the raw seafood like a sauce and eaten right away instead of marinating for an hour or more. Use the best-quality, freshest seafood for this dish. Recipe courtesy Chuck Hughes"
photo by Food.com
- Ready In:
- 14mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
-
Grilled Cactus Leaves
- 1 teaspoon/ 5 ml kosher salt
- 5 cactus leaves (nopales)
-
Aguachile
- 8 choconostle fruit, peeled
- 4 limes, juice of
- 1 English cucumber, peeled, seeded and chopped
- 1 serrano chili, seeded and diced
- salt & freshly ground black pepper
-
Serving
- 16 large shrimp, shelled, deveined and sliced in half lengthwise
- pomegranate seeds
directions
-
For the grilled cactus leaves:
- Heat a cast-iron pan over high heat. Put the salt directly on the pan and grill the cactus leaves until golden brown on both sides, about 5 minutes. Dice 1 cactus leaf and reserve for garnish.
-
For the aguachile:
- In a blender, blend the choconostle, lime juice, cucumber and chile to a coarse puree. Season with salt and pepper. Set aside. To assemble the dish, divide the cactus leaves among 4 plates. Lay the shrimp on the cactus leaves and top with the aguachile. Garnish with pomegranate seeds and diced grilled cactus leaves.
-
Cook's Notes:
- Choconostle is a small, acidic and slightly sweet fruit shaped like a lychee. You can substitute with Asian pears, mango or honeydew. You can also skip it completely and add herbs like cilantro, chives and parsley.
- Cactus leaves tastes like cucumbers and lime. If you cannot find it, you can still serve the shrimp aguachile without the cactus leaves.
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RECIPE SUBMITTED BY
Chuck Hughes
United States
Affable Canadian chef Chuck Hughes is a restaurateur and television personality known for his inventive take on comfort food, which he shares on his show, Chuck's Day Off.
