If making authentic aguachile at home isn't possible, try this skillet-cooked version of the spicy seafood dish instead.
What You Need
Original recipe yields 12 servings
1-1/2 lb. uncooked deveined peeled medium shrimp, cut lengthwise in half
1-1/4 cups lime juice, divided
1/4 cup KRAFT Zesty Italian Dressing
3 serrano chile s, stemmed
1 cup chopped peeled seeded cucumber s
1 small red onion, thinly sliced
2 cloves garlic, minced
1 avocado, chopped
6 cups tortilla chips (6 oz.)
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Let's Make It
Toss shrimp with 1/4 cup lime juice in large skillet; cook and stir on medium heat 4 min. or until shrimp turn pink. Cool 5 min.
Meanwhile, blend remaining lime juice with dressing and chiles in blender until smooth.
Drain shrimp; place in medium bowl. Add cucumbers, onions and garlic; mix lightly. Add dressing mixture; toss to evenly coat. Top with avocados. Serve with chips.
Aguachile is a dish that was originated in Sinaloa, Mexico. However, the state of Nayarit also claims that aguachile was originated there. One thing is for sure, aguachile is a mouthwatering and spicy appetizer no matter where it comes from.
Substitute 24 tostadas for the tortilla chips.
You will need to squeeze about 8 limes to get the 1-1/4 cups juice needed to prepare this recipe.
Calories From Fat
% Daily Value*
Total Fat 7g
Saturated Fat 1g
Trans Fat 0g
Total Carbohydrates 14g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.