11/27/2025
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3 medium serrano chiles (stemmed and seeded)
4 oz tomatillo (peeled, rinsed, and cored)
1 large clove garlic
5 Tbsp. fresh lime juice
1 1/4 c. bottled coconut water
1 1/2 c. cilantro
1 1/2 Tbsp. canola oil
3 Persian cucumbers, half chopped into large chunks and half thinly sliced
Kosher salt
1 lb. cooked shrimp, halved horizontally
1/2 small red onion, thinly sliced
1 1/2 oz. fresh coconut, shaved
1 avocado, diced
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1. In blender on high, puree serranos, tomatillo, garlic, lime juice, coconut water, cilantro, oil, chopped cucumber, and 1 teaspoon salt until smooth, about 30 seconds. Refrigerate in airtight container until completely chilled, at least 1 hour, up to 3 days.
2. When ready to serve, toss shrimp with onion, sliced cucumber, and half of coconut. Pile mixture in serving bowls, then ladle in aguachile. Top with avocado, remaining coconut, sliced serrano, and cilantro leaves, if desired.
Source: https://www.womenshealthmag.com/food/a44522024/shrimp-cucumber-and-tomatillo-aguachile-recipe/
π(520) 281-1300