Sinaloa, Mexico-Style Aguachile Verde

Ingredients

• 1 pound raw, unpeeled shrimp (about 20)

• 1 tsp. sea salt

• 1 tablespoon extra virgin olive oil, we highly recommend this womxn-owned one

• 1 cup freshly-squeezed lime juice

• 1 bunch fresh cilantro leaves

• 1 small red onion, very thinly-sliced

• 1 to 3  Serrano pepper, depending on your desire of heat, seeds and ends removed

• ½ cup cold water

• 2 Persian cucumbers, halved and thinly-sliced

• 1 medium ripe yet firm avocado, thinly-sliced

Directions

1. Cut the shrimp in half lengthwise and remove the veins.

2. Place all in a glass container, sprinkle generously with sea salt, cover, and refrigerate for about an hour and a half.

3. As the shrimp is curing, combine the pepper, cilantro, lime juice, water, and cilantro with a dash of sea salt in a blender until well-blended. 

4. Toss shrimp with the above marinade and onion.

5. Place back in the refrigerator to cure for another two hours.

6. When ready, add in the cucumber. Serve with avocado on top and tostadas (even these nopal or cactus ones!) or grain-free tortillas like these on the side .

---

About the Author

Almila Kakinc-Dodd is the Founder, Editor-in-Chief of The Thirlby. She is also the author of the book The Thirlby: A Field Guide to a Vibrant Mind, Body, & Soul. She is currently pursuing her Master’s in Nursing as a Dean’s Scholar at Johns Hopkins University. Her background is in Anthropology & Literature, which she has further enriched through her Integrative Health Practitioner training at Duke University. She lives in the Washington, D.C. Metro Area, where she regularly contributes to various publications. She is a member of Democratic Socialists of America and urges others to join the movement.