Zest up your night, one bite of Aguachile at a time!
1 pound extra-large shrimp, peeled and deveined
1 cup fresh lime juice (about 6-8 limes)
2 jalapeños, remove seeds based on spice tolerance
¼ cup chopped cilantro plus enough for garnish
¼ medium red onion, thinly sliced
1 medium cucumber, thinly sliced
4 Tia Lupita Cactus + Corn Tortillas
1 avocado thinly sliced, optional
Salt to taste
Tia Lupita Hot Sauce to taste
1. Using a sharp knife, slice the shrimp in half lengthwise. Place the butterflied shrimp in a flat, shallow dish or bowl. Pour ½ cup of the lime juice over the shrimp. If it doesn’t cover the shrimp, toss them around so that at least every piece has been coated. This will "cook" the shrimp. Arrange in an even layer and salt to taste. Cover and chill in the fridge while you prep and chop the rest of the ingredients.
2. In a blender or food processor, blend together the jalapeños, cilantro, remaining lime juice and salt to taste, until you have a smooth puree. Remove the shrimp from the fridge – they should have started to turn light pink. Toss them again if there are pieces not submerged. Pour half of the puree over the shrimp. Top with cucumbers and onions over the top. Cover again and return to the fridge for at least 30 minutes.
3. Preheat the oven to 400 degrees. On a baking sheet, arrange your tortillas and spray both sides with a bit of cooking spray. Bake in the oven until browned and crispy, about 10 minutes.
4. Remove the aguachile from the fridge and garnish with chopped cilantro. Assemble your tostadas with slices of avocado and some of the aguachile. Top with Tia Lupita Hot Sauce, if desired.
Pro tip: Use a slotted spoon when serving so that the tostada stays crunchy. Serve the remaining puree on the side for additional heat. You can also serve with Tia Lupita Cactus Tortilla Chips instead of tostadas. Enjoy!