Ingredients
- 1 Package of 4 oz Oregon’s Choice Pacific Pink Shrimp
- ½ Cup Lime Juice (about the juice from 2 large lime)
- ¼ Cup Red Onion, thinly sliced
- 1 Cup Cucumber deseeded and sliced
- 1 Cup Radish, thinly sliced
- 2 Tbsp Jalapeno or Serrano pepper, thinly sliced
- 1 Tsp Garlic
- 1 Tbsp Fresh Cilantro, chopped
Aguachile Marinade:
- 1 Tbsp Soy Sauce
- 6 Garlic Cloves, chopped
- ¾ Cup Fresh Cilantro
- 2 Jalapeno or Serrano Pepper, chopped
- ½ Tsp Cumin
- Salt to taste
Instructions
Prepare the Shrimp
Place Oregon’s Choice Pacific Pink Shrimp in a bowl and cover with ½ cup fresh lime juice, enough to completely cover the shrimp. Use more as needed. Allow the lime juice to “cook” the shrimp for 30 minutes, flipping once partway through.
Make the Aguachile Marinade
Add the ½ cup lime juice drained from shrimp, 1 tbsp soy sauce, 6 garlic cloves, ¾ cup cilantro, ½ tsp cumin, 2 jalapenos or serrano, and salt to taste to a food processor. Process until smooth.
Combine and Chill
Add Oregon’s Choice Pacific Pink Shrimp, ¼ cups red onion, 1 cup cucumber, 1 cup radish, 2 tbsp jalapeno, 1 tsp garlic, and 1 Tbsp chopped cilantro to a bowl. Pour the aguachile marinade over it and stir. Cover and refrigerate for at least 30 minutes to chill.
Serve
Serve cold with tortilla chips.