Marcos Shrimp Aguachile Food

MARCO'S SHRIMP AGUACHILE

Steps:

• 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.

AGUACHILE

Steps:

• Combine lime juice, chiles, cilantro, and 1 teaspoon salt in a blender; blend until smooth.
• Divide shrimp onto 2 shallow plates.
• Pour chile-lime mixture evenly over the 2 plates of shrimp. Place in the refrigerator and marinate until the shrimp turn opaque and white, 15 to 25 minutes.
• Top each plate with red onion and avocado. Place cucumber around the edges. Sprinkle with remaining salt.