Coconut Habanero Shrimp Aguachiles

At this point I have been preparing shrimp aguachiles, so many times I have lost count. Still unsure what shrimp aguachiles are? Ceviche! Shrimp cooked gently in fresh lime juice.

Still on the seafood fence cooked in lime juice?

I was also skeptical and afraid to prepare it, much less eat it, a year ago. I'm still alive to talk about it after eating seafood this way many, many times, lol! But for some, it is the texture of the shrimp that they do not prefer when cooked in this way. Completely understandable. My husband is a people.

Coconut Habanero Shrimp Aguachile

Ceviche? Cebiche? It is seafood cooked in lime juice.

The difference with aguachiles or chile water is that it is not just lime juice. It is mixed or mixed with various hot chili peppers. The most popular chili pepper to use is serrano. I absolutely love the taste of habanero!

Try it!

Coconuts Habanero shrimp aguachile ingredients

If you have the choice between key or regular pockets, choose the key glue! Most times they are more juicy and the taste is better! More popular to use in Mexican cooking as well.

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Aguachile de Camaron Con Coco. Shrimp Ceviche

If you love shrimp ceviche, you will enjoy this recipe! Jumbo Golf shrimp with a habanero kick and a hint of coconut!

Course: Starters

Food: Mexican

Servings: 4 servings

ingredients

  • 1 pound of shrimp or X-sized shrimp 16 shrimp
  • 3/4 cup fresh lime juice
  • 1/2 cup coconut water
  • 1 Habanero cut thin
  • 1/4 red onion cut thin
  • Salt to taste
  • 1 avocado
  • cilantro
  • Black sesame seeds

Instructions

  • Peel, clean and wash shrimp. Butterfly rows open, wipe and rinse in cold water. Use paper towels to pat all the excess water from shrimp. Transfer to a glass bowl.

  • Transfer the shrimp to a glass bowl with a flat bottom. Pour in 1/2 of the fresh lime juice. Gently stir the prawns with your fingers so that it is evenly coated with lime juice. Open and place the prawns flat, cut side up into the lime juice. Let sit for 10 minutes.

  • While shrimp is cooked in lime juice, slice habanero and onions.

  • Combine the remaining lime juice with coconut water, habanero and salt to taste. If you prefer, you can mix.

  • Turn the shrimp over after 10 minutes. Add the onion. Pour 1/2 of coconut water / lime on top of onion with shrimp. Let's sit for 5 minutes.

  • For plate: Use a low, expanded serving plate, place shrimp, the pink side up. Use the tongue or a slotted spoon to arrange the red onion on top. Add the desired amount of cut habanero. Dust on some coconut water / lime juice over shrimp.

  • Season lightly with a coarse sea salt. Garnish with avocado slices, coriander and black sesame seeds. Served with maistostadas or totopos (chips).

notes

Tip – Do not leave the shrimp in the lime juice for too long, otherwise it will become hard and rubbery.

Coconut Habanero shrimp aguachiles coated

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