I enjoyed this recipe for the first time while sitting on the beach in Sayulita, Mexico.  If you love shrimp and you love spice, you need to give this shrimp recipe a try.  It’s served with cucumber and tomato slices, red onion and chopped fresh cilantro.  This is a ceviche dish so it may be a little different than what you’re used to, but I highly recommend it. 

Ceviche is a method of cooking without heat.  It comes from the verb “cebar” which means to saturate or penetrate.  When making ceviche, the acid from the marinade cooks the seafood.  It only takes 15 minutes or so to cook shrimp in this marinade.

Camarónes de Aguachile


20                             medium deveined and butterflied shrimp
1 Cup                        fresh lime juice
2 Cloves                    chopped garlic
2                              Serrano peppers, roughly chopped
1 Cup                       chopped cilantro
                                Salt to taste
½ Cup                      each thinly sliced cucumber, tomatoes, red onion
1                              avocado, sliced


In a blender or food processor, combine the lime juice, garlic, most of the cilantro, chiles and salt.  Process until smooth.

Place the buterflied shrimp in a bowl and pour the marinade over the shrimp to cook.

Cook the shrimp for 15 minutes or until the flesh has become opaque.      

Remove the shrimp from the marinade and place it on the centre of the plate.  Surround the shrimp with the sliced cucumber, tomato, red onion and avocado.  Drizzle some of the leftover marinade over the veggies and shrimp.  Garnish with the remaining cilantro and serve.

As you can tell, this meal is very simple to make.  If you can pour a marinade over raw meat, then you can make this meal.  It certainly doesn’t get any more Paleo than this!  Give it a try and let me know what you think.  All I ask is that you have some beers ready to cut the heat.  Enjoy the recipe.



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