Serves: 4 people
Prep Time: 45 min
Ready to Serve: 1 hr 45 min
Ingredients:
- Shrimp – 2 lbs
- 15 Limes
- Red Onion – 1 medium
- English Cucumbers – 1 large
- Cilantro – 1 bunch
- 1-3 Chiles Serrano – 1 mild heat, 2 medium heat, 3 MUY CALIENTE
- Salt & Pepper to taste
- Pack of tostadas or tortilla chips
Directions:
- Bring 1/2 cup of water to boil, add a shrimp and let simmer for 4 minutes
- Set shrimp broth aside
- Squeeze limes into a glass container
- Peel and cut shrimp into 3/4″ size pieces and spread evenly into a wide glass container
- Coat shrimp with plenty of salt
- Add 3/4 of lime juice to shrimp, or enough to cover all shrimp
- Refrigerate for at least 1 hour, or overnight
- Slice onion into thin pieces
- Peel cucumber, cut in half length-wise, remove seeds and chop into small squares
- Set veggies aside
- Cut off stems of chiles and cilantro
- Combine cilantro, chiles, half of remaining lime juice, and shrimp broth in a blender
- Blend to create the green sauce thickness to your preference
- Set green sauce aside
- Once shrimp has turned reddish/orange toned remove from fridge (If it’s been over 1.5 hours and many of the shrimps are still black toned you did not add enough salt. They are ok to eat just wont be as lime-flavorful.)
- In a large glass container combine all prepared ingredients – shrimp, veggies and green sauce
- Mix well and add remaining lime juice, salt & pepper to taste
- Enjoy on a tostada or in a bowl spooned with tortilla chips!
- Cheers!