Aguachile (Shrimp Ceviche)

Ingredients

FOR THE SHRIMP

• 1lb Raw Shrimp

• 1 cup Lime Juice - Enough to cover the shrimp and cook them.

• Salt to taste

  FOR THE RED ONION

• 1 small Red Onion thinly sliced

• 1 tsp white Vinegar

• 1 cup Water

  FOR THE AGUACHILE MARINADE

• 1/2 cup Lime Juice - Reserve some of the lime juice from marinating the shrimp, or use fresh if you'd like.

• 1 tspJugo Maggi - or use Soy Sauce

• 3 cloves of Garlic

• 3/4 cup cilantro

• 1 large jalapeno pepper chopped

• 1 serrano pepper chopped

• Salt to taste

  AGUACHILE GARNISH

• 1 medium Sliced cucumber

• Chopped cilantro on top

• spicy chili flakes to taste

Directions

1. Fill a saucepan with water, bring to boil with salt and pepper. Add shrimp, turn off heat and let sit 1 minute or until shrimp are pink and cooked through. Drain and cool shrimp in ice water.

2. Combine ketchup, clam juice, lime juice, orange soda and hot sauce.

3. In another bowl, combine cooled shrimp, diced tomatoes, diced onion, jalapeno, cucumber, avocado and cilantro. Add salt and pepper.

4. Pour dressing over shrimp and vegetable combination, toss to coat. Serve in large, wide-rimmed glasses with a shrimp (with tail) on top. Garnish with a lime wedge and cilantro springs