Scratch Paper
Anastacia Quiñones-Pittman

Anastacia Quiñones-Pittman

Executive Chef



Aguachile Verde

-1 pound fresh shrimp, peeled and deveined, sliced down the center

-4-5 limes, juiced

-3 tsp salt

-1 cup English cucumber, diced

-1/2 red onion, thinly sliced

-1-2 serrano peppers, thinly sliced (adjust to taste)

-1 cup cilantro leaves, chopped

-1 clove garlic, minced

-Salt to taste

-Tostadas or tortilla chips for serving


1. In a large bowl, combine the fresh shrimp with lime juice and salt, ensuring the shrimp are well-coated. Allow it to marinate for about 10-15 minutes. The lime joice will "cook" the shrimp. Drain after 15 min. 

2. While marinating, prepare the vegetables. Slice cucumber, red onion, serrano peppers, and chop cilantro. Reserving a few slices of each for garnish.

3. In a blender, puree the cucumber, red onions, serrano, cilantro, lime juice, garlic and salt. 

4. Mix everything together with drained shrimp

5. Season the aguachile with salt to taste. Adjust lime juice or salt if needed.

6. Let the aguachile marinate in the refrigerator for an additional 15-20 minutes to allow the flavors to meld. 

7. Serve the shrimp aguachile on tostadas or with tortilla chips.

Anastacia listens to Peso Pluma, 4Batz, Taylor Swift