Name: Sinaloa-Style Green Chile Lime Shrimp
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 appetizer servings
Cuisine: Mexican
Ingredients: 1 lb (450 g) raw large shrimp, peeled, deveined, and tails removed; 3/4 cup fresh lime juice (about 6 limes); 2 to 3 serrano chiles, stemmed and roughly chopped; 1 small garlic clove; 1/2 tsp kosher salt, plus more to taste; 1/4 cup lightly packed fresh cilantro leaves and tender stems; 2 tbsp cold water; 1 English cucumber, very thinly sliced; 1/2 small white onion, very thinly sliced; 1 ripe avocado, diced; Extra cilantro leaves, for serving; Lime wedges, for serving

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A bright and fiery classic from the Pacific coast of Sinaloa, this dish uses fresh lime juice to gently cure raw shrimp in a punchy blend of serrano chiles, cilantro, and cucumber. It's traditionally served cold as a refreshing starter on hot days, with the acid of the lime quickly turning the shrimp pink and opaque. Serve it with crisp tostadas or saltine crackers for a true coastal experience.

Prep Time20 mins

Cook Time25 mins

Total Time45 mins

Servings4

Yield4 appetizer servings

Nutrition Facts

Per serving (estimated)

185 kcalCalories
6 gFat
1 gSaturated Fat
9 gCarbs
3 gFiber
2 gSugar
24 gProtein
590 mgSodium
560 mgPotassium
95 mgCalcium
2.6 mgIron
38 mgVitamin C
80 mcgVitamin A

Ingredients

For the green marinade

1 lb (450 g) raw large shrimp, peeled, deveined, and tails removed
3/4 cup fresh lime juice (about 6 limes)
2 to 3 serrano chiles, stemmed and roughly chopped
1 small garlic clove
1/2 tsp kosher salt, plus more to taste
1/4 cup lightly packed fresh cilantro leaves and tender stems
2 tbsp cold water

For the vegetables and garnish

1 English cucumber, very thinly sliced
1/2 small white onion, very thinly sliced
1 ripe avocado, diced
Extra cilantro leaves, for serving
Lime wedges, for serving

Directions

Pat the shrimp dry with paper towels and arrange them in a single layer in a shallow glass or ceramic dish.
In a blender, combine the lime juice, serrano chiles, garlic, salt, cilantro, and water. Blend until completely smooth and bright green, about 30 seconds.
Pour the green sauce over the shrimp, making sure every piece is submerged. Cover and refrigerate for 20 to 25 minutes, until the shrimp turn pink and opaque throughout.
While the shrimp cure, thinly slice the cucumber and onion, and dice the avocado. Set aside in the refrigerator to keep cold.
After marinating, taste the sauce and adjust with additional salt or a squeeze of lime if needed; the flavor should be intensely tangy and spicy.
Spread the sliced cucumber over a chilled platter or in a shallow bowl to form a bed.
Mound the cured shrimp on top of the cucumber and spoon all the green sauce over the shrimp.
Scatter the sliced onion and diced avocado over the top, then finish with extra cilantro leaves and lime wedges.
Serve immediately with tostadas, saltine crackers, or warm corn tortillas on the side.

Cook’s Notes

Use only the freshest, sushi-grade shrimp since they are essentially cured raw. If you prefer, quickly poach the shrimp for 30 seconds in salted water before marinating.
The limes must be very juicy and acidic; old or dry limes will not properly cure the shrimp. Roll them firmly on the counter before juicing to maximize yield.
For a milder heat, seed the serranos or substitute with 1 to 2 jalapeños instead.
Do not marinate longer than 30 minutes or the shrimp will turn rubbery and lose their delicate texture.
Add a handful of ice cubes to the marinade while curing to keep everything nicely chilled, especially on a hot day.