Shrimp Aguachile with Pressed Avocado and Green Leche de Tigre
Shrimp Aguachile with Pressed Avocado and Green Leche de Tigre
Ingredients
For the Green Leche de Tigre
- 1 cucumber, peeled, roughly chopped
- 2 serrano chilies, stemmed, roughly chopped (adjust to taste)
- 1/2 cup lime juice, freshly squeezed
- 1/2 teaspoon salt
- 1/4 cup water
For the Marinated Shrimp
- 1 pound shrimp, raw, peeled, deveined, roughly chopped
- 2 garlic cloves, crushed or thinly sliced
- 1 tablespoon red chili oil
- 1/4 cup cilantro, freshly chopped
- 1 red chilies, minced (e.g., serrano or jalapeño)
- 1/4 cup lime juice, freshly squeezed
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For the Pressed Avocado Base
- 2 avocados, halved, pit removed
For the Garnishes
- 1/2 cucumber, thinly sliced into ribbons
- 1/4 red onion, thinly sliced
- edible flowers, as needed
- microgreens, as needed
Instructions
- 1
Prepare the Green Leche de Tigre: In a blender, combine the chopped cucumber, serrano chilies, 1/2 cup of fresh lime juice, 1/2 teaspoon of salt, and 1/4 cup of water. Blend until completely smooth. Strain the mixture through a fine-mesh sieve lined with cheesecloth or a clean kitchen towel into a bowl, pressing firmly to extract as much liquid as possible. Let the liquid settle for a few minutes, then carefully decant the clearer green liquid into a small pitcher, leaving any sediment behind. Chill until ready to serve.
⏱️ 10 min
- 2
Marinate the Shrimp: In a medium metal bowl, combine the roughly chopped shrimp, crushed garlic, red chili oil, chopped cilantro, minced red chilies, 1/4 cup of fresh lime juice, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Stir thoroughly to ensure all shrimp are coated. Let the shrimp marinate at room temperature for 10-15 minutes, allowing the acidity to 'cook' the shrimp.
⏱️ 15 min
- 3
Prepare the Pressed Avocado: Place a piece of parchment paper on the bottom plate of a tortilla press. Take one avocado half, pit removed, and place it cut-side up on the parchment paper. Drizzle a few drops of olive oil into the pit cavity. Cover with another piece of parchment paper. Close the tortilla press firmly but gently, flattening the avocado into a thin, irregular disc. Carefully peel off the parchment paper. Repeat with the second avocado half.
⏱️ 5 min
- 4
Prepare the Garnishes: Take the thinly sliced cucumber ribbons and gently roll them into small, decorative spirals. Thinly slice the red onion. Arrange the edible flowers and microgreens for easy access during plating.
⏱️ 10 min
- 5
Assemble the Dish: On each of four large, shallow serving plates, carefully place one pressed avocado disc as the base. Artfully distribute the marinated shrimp over the avocado layer. Arrange the cucumber spirals and thinly sliced red onions on top of and around the shrimp. Scatter edible flowers and microgreens for visual appeal.
⏱️ 5 min
- 6
Serve: Just before serving, generously pour the chilled green leche de tigre over each assembled dish, allowing it to pool around the ingredients. Serve immediately as a refreshing appetizer or light main course.
Kitchen Tools
Nutrition Facts (per serving)
Shrimp Aguachile with Pressed Avocado and Green Leche de Tigre
Ingredients
For the Green Leche de Tigre
- 1 cucumber, peeled, roughly chopped
- 2 serrano chilies, stemmed, roughly chopped (adjust to taste)
- 1/2 cup lime juice, freshly squeezed
- 1/2 teaspoon salt
- 1/4 cup water
For the Marinated Shrimp
- 1 pound shrimp, raw, peeled, deveined, roughly chopped
- 2 garlic cloves, crushed or thinly sliced
- 1 tablespoon red chili oil
- 1/4 cup cilantro, freshly chopped
- 1 red chilies, minced (e.g., serrano or jalapeño)
- 1/4 cup lime juice, freshly squeezed
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For the Pressed Avocado Base
- 2 avocados, halved, pit removed
For the Garnishes
- 1/2 cucumber, thinly sliced into ribbons
- 1/4 red onion, thinly sliced
- edible flowers, as needed
- microgreens, as needed
Instructions
- 1
Prepare the Green Leche de Tigre: In a blender, combine the chopped cucumber, serrano chilies, 1/2 cup of fresh lime juice, 1/2 teaspoon of salt, and 1/4 cup of water. Blend until completely smooth. Strain the mixture through a fine-mesh sieve lined with cheesecloth or a clean kitchen towel into a bowl, pressing firmly to extract as much liquid as possible. Let the liquid settle for a few minutes, then carefully decant the clearer green liquid into a small pitcher, leaving any sediment behind. Chill until ready to serve.
⏱️ 10 min - 2
Marinate the Shrimp: In a medium metal bowl, combine the roughly chopped shrimp, crushed garlic, red chili oil, chopped cilantro, minced red chilies, 1/4 cup of fresh lime juice, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Stir thoroughly to ensure all shrimp are coated. Let the shrimp marinate at room temperature for 10-15 minutes, allowing the acidity to 'cook' the shrimp.
⏱️ 15 min - 3
Prepare the Pressed Avocado: Place a piece of parchment paper on the bottom plate of a tortilla press. Take one avocado half, pit removed, and place it cut-side up on the parchment paper. Drizzle a few drops of olive oil into the pit cavity. Cover with another piece of parchment paper. Close the tortilla press firmly but gently, flattening the avocado into a thin, irregular disc. Carefully peel off the parchment paper. Repeat with the second avocado half.
⏱️ 5 min - 4
Prepare the Garnishes: Take the thinly sliced cucumber ribbons and gently roll them into small, decorative spirals. Thinly slice the red onion. Arrange the edible flowers and microgreens for easy access during plating.
⏱️ 10 min - 5
Assemble the Dish: On each of four large, shallow serving plates, carefully place one pressed avocado disc as the base. Artfully distribute the marinated shrimp over the avocado layer. Arrange the cucumber spirals and thinly sliced red onions on top of and around the shrimp. Scatter edible flowers and microgreens for visual appeal.
⏱️ 5 min - 6
Serve: Just before serving, generously pour the chilled green leche de tigre over each assembled dish, allowing it to pool around the ingredients. Serve immediately as a refreshing appetizer or light main course.