Marco's Shrimp Aguachile

READY IN: 14mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • For the grilled cactus leaves:
  • Heat a cast-iron pan over high heat. Put the salt directly on the pan and grill the cactus leaves until golden brown on both sides, about 5 minutes. Dice 1 cactus leaf and reserve for garnish.
  • For the aguachile:
  • In a blender, blend the choconostle, lime juice, cucumber and chile to a coarse puree. Season with salt and pepper. Set aside. To assemble the dish, divide the cactus leaves among 4 plates. Lay the shrimp on the cactus leaves and top with the aguachile. Garnish with pomegranate seeds and diced grilled cactus leaves.
  • Cook's Notes:
  • Choconostle is a small, acidic and slightly sweet fruit shaped like a lychee. You can substitute with Asian pears, mango or honeydew. You can also skip it completely and add herbs like cilantro, chives and parsley.
  • Cactus leaves tastes like cucumbers and lime. If you cannot find it, you can still serve the shrimp aguachile without the cactus leaves.
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