- Brienne Boortz
- Ahuachiles (La Perla Tapatia Mexican Restaurant)
1 lb. shrimp, peeled, de-veined and cut in half, length-wise
1 bunch cilantro
6 large limes, juiced
1 tsp. garlic powder
salt and pepper to taste
Squeeze 3 limes into a bowl, add the shrimp and let cure, covered in the refrigerator, in lime acid for 30 minutes. In a blender, combine the juice of 3 limes and the rest of the ingredients. Mix until smooth, creating the cilantro-lime sauce. Refrigerate until ready to use.
Meanwhile, cut up the avocado, onion, tomato and cucumber. After the shrimp is cooked, drain the lime juice and put on a serving plate. Cover the shrimp with the cilantro-lime sauce. Garnish with the avocado, onion, tomato and cucumber, and serve with tostadas.
This recipe comes from the city of Guadalajara in the state of Jalisco, Mexico. It is great served all year-round, but I prefer to have it on a hot summer day. When you bite into this dish, all you are thinking about is where to get more! It is an all-time favorite at my restaurant. Enjoy!
— Submitted by La Perla Tapatia Mexican Restaurant chef/owner Sergio Laureano