“Served at the Las Ventanas al Paraiso restaurant on the tip of Baja Peninsula.”
READY IN:
23mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Poach the shrimp and cut them in half. Marinate them in lime juice for a minimum of 4 hours then drain. Cut tomatoes,avocados,epazote,red onion in small squares add coriander then mix well.Season with salt,pepper and chipotle peppers.

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