Courtesy of Chef Victor Alonso Vázquez Campos, Embassy of Mexico, Tokyo.
Ingredients (serves 6):
- 1kg of large shrimps
- 15 limes
- ½ bunch cilantro
- 7 chiles de arbol
- 1 avocado
- 1 cucumber
- Salt, to taste
- Wash, shell and butterfly the shrimps. Place them in a row in a pan.
- Grind the lime juice (without seeds), the coriander (already washed), the chiles de arbol, and salt to taste, until everything becomes a liquid green sauce.
- Cover the shrimps with the sauce and marinate for 30-45 minutes (the shrimps should turn a color between orange and white).
- Peel and slice the cucumber and avocado. These will serve as the “canvas” for the shrimps. Serve with tostadas.