Yellow potatoes cooked in a fragrant broth of spices, citrus, and garlic, served cold along with refreshing citrus-marinated shrimp.
1.5 pounds (608g) Shrimp, raw, peeled & deveined
3 each Large Limes
½ tablespoon (4g) Sea Salt
½ cup (70g) Red Onion, thinly sliced
1 tablespoon (15ml) White Vinegar
1/3 cup (80ml) Lime Juice
1 each (5g) Garlic Clove
1 cup (30g) Cilantro (roughly half large bunch)
1 each (10g) Serrano Chili (Jalapenos can be subbed)
1 bunch (140g) Green Onions, roughly chopped
¼ cup (60ml) Olive Oil
2 pounds (907g) Yellow Potatoes, peeled
As Needed Cold Water
5 each (25g) Garlic Cloves
1 teaspoon (5g) Turmeric
1 each Medium Lemon, sliced
1 tablespoon Sea Salt
Prep Time: 20min | Cook Time: 20min
To prepare the aguachile, slice the shrimp lengthwise and place them into a bowl. Squeeze the limes on top of the shrimp and add in the sea salt. Allow the shrimp to marinate for about 20 minutes.
In a separate bowl while the shrimp are marinating, combine the onions and enough cold water to cover, along with the vinegar. Allow them to sit just until the shrimp is done in the lime juice.
In a blender, combine the 1/3 cup of lime juice, garlic, cilantro, serrano chili, green onions, and olive oil. Puree until smooth.
Drain the shrimp and the onions. Pour the green chili puree over the shrimp and top with the onions. Additional garnishes can be cucumber, fresh corn, fresh cilantro, radish slices, etc.
To prepare the potatoes, place them in a pot and cover with cold water, add the garlic, turmeric, lemon, and sea salt. Bring to a boil over medium-high heat and reduce to a simmer. Cook the potatoes for about 20 minutes until they are tender.
Drain the potatoes and allow them to cool, serve them alongside the aguachile. Enjoy!
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