Aguachile con Camarones y Callos de Hacha

METHOD

Place the butterflied shrimp on a plate in a bowl and marinate with lime juice and salt for about 10-15 min, then strain, set aside.

In a blender put the green serrano chiles, the lime juice, ½ of a small pickling cucumber, sea salt, fresh grated pepper and blend, leaving some chunks of chile.

Slice the remaining cucumber in slices. Slice the red Serrano chiles thinly for garnish.

In a plate place the cucumbers around the edge of the plate, followed by the shrimp.

Pour the blended mixture over the shrimps and top with sliced onion, and place the cucumber slices around the edge of the bowl.

Make an avocado fan and place in the center and lay the red chile Serrano on top with a few sprigs of cilantro. Serve with in an individual-size bowl, or in a platted accompanied by totopos or baked crispy corn tortillas, flatbread or crackers.

Buen provecho!

This is a great appetizer that makes you want to go to the beach or serve with a nice cold beer and pretend you are there! Or serve this with a cocktail, for a more elegant entrada to a nice dinner!

SERVES 4-6

INGREDIENTS

½ pound 21 -25 shrimp, peeled, deveined and butterflied

½ pound sea scallops, cut into quarters or if using bay scallops, use whole

4 green chile serranos, seeded (optional) or substitute 2 chile habaneros

Juice of 6 small key limes

2 small pickling cucumbers

1 small red onion, sliced thinly

Sea salt

Fresh black or pink pepper corns

1 avocado, sliced for garnish

1 red  or green chile serrano, for garnish

Cilantro leaves, for garnish

Baked tostadas, totopos, flatbread or crackers, to accompany