Aguachiles

So I know I said I wouldn't post for a while..but here I am again..even though I have an exam today, and I should probably  be studying..but I have missed cooking & blogging, and trying new things at home..but my new schedule is hectic! I work full time, and go to class from 4-9 pm on Mondays & Wednesdays. So since it was Fathers Day this past weekend, I had a little bit of time to make something yummy. My older sister passed this one along to me, and since I love shrimp, lime, and spicy, this was perfect-o. This is a lot like my tilapia ceviche recipe, minus a few vegetables, and a lot spicier.

Tostada de Aguachiles!

Okay, start by squeezing your limes, I made three and a half pounds of large shrimp for Fathers Day, so that is why I used so much lime.

so about a cup of lime juice

my deveined & "butterflied" shrimp..I didn't think of taking a picture until now..but you cut the shrimp in half, so it will sort of look like a butterfly..

Blend lime juice, with 2 garlic cloves, 6-7 serrano peppers ( or less ) they are super spicy! If you're not a fan of spicy, you can use dry jalapenos.

pour lime mixture over your shrimp..cover and refrigerate.

after about 45 minutes my shrimp was almost done.. It is no longer greyish..but pink/orange

Mean while, I sliced very thin slices of red onion, and thin slices of cucumber. I mixed that in with salt and the shrimp for another 45 minutes or so..and finally, done :)

 Daniel still added more tapatio to his tostada, he is nuts, and before I forget you can also add slices of avocado to your tostada ;) 

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