Aguachile, a popular shrimp cocktail from the state of Sinaloa, is made in a similar way as a ceviche/cebiche, where the shrimp is prepared with lime juice. In Sinaloa, it is made with slices of cucumbers, red onion, and fresh chiltepin pepper or Serrano pepper. The locals like to make this dish with fresh (never frozen) shrimp and add the lime-pepper marinade just before serving.
This mouthwatering recipe comes from my guest today on the blog: Renown Mexican Chef Julio Ortega. Julio is graduated from the Mexican Superior Culinary Institute in Mexico City, and during his professional life he has represented the Mexican Gastronomy many times, either by working as a chef or attending seminars and culinary events around the world in places like Switzerland, Germany, Spain, and Indonesia.
Today he shares with us this mouthwatering dish that is so popular in our coastal towns, but with his own unique presentation and combination of flavors.
6 Servings (appetizer)
FOR THE SHRIMP AGUACHILE:
- 3 limes, juice only
- 1 tablespoon white vinegar
- 1 habanero pepper
- 1 manila mango, a little bit unripe
- 1 piece of fresh ginger (about 1 teaspoon)
- 7 oz. raw shrimp, peeled
- Salt and pepper
TO MAKE THE TOSTADAS:
- 3.5 oz. corn flour masa harina
- 1 teaspoon lard
- 10 2.5 ounces warm water
- ¼ medium red onion, finely sliced
- 1 green onion, finely chopped
- 1/3 cup chopped cilantro
- Avocado oil
Place lime juice, vinegar, habanero pepper, chopped mango, ginger, salt and pepper into the blender. Process until you have a very smooth sauce. Place this sauce in a bowl and add the shrimp to marinate. (The shrimp will cook with the lime and vinegar acidity)
While the shrimp is marinating, prepare the tostadas. Mix masa-harina with the lard and warm water until you form a smooth dough. If it needs more water, add a few teaspoons at a time.
Divide the dough in 8 small balls, and form the tortillas.
Cook over a hot griddle, turning twice. Let them dry on the griddle until they are crispy. Remove and place on the serving plates. (You can also use regular store-bought tortillas and toast them on the griddle.)
To serve, divide the shrimps over the tostadas and garnish with the red and green onion and chopped cilantro, as well as a few drops of avocado oil. Enjoy!
To know more about Chef Julio Ortega courses and future presentations, visit his Facebook page HERE.
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