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Judy Keegan posted an update
Mexican week for me this week. Today I made the shrinp Aguachile. As I am not a fan of large pieces of raw seafood, I butterflied the shrimp as per recipe then decided to dice them a little smaller. This also helps to be able to heap better on the corn chip. The flavour is spicy and fresh.
Maloles Muñoz, Lana Mihajlović and 3 others2 Comments-
Level:
Scoolinary Team
Great choice, Judy! Aguachile is such a fresh and vibrant dish, and I love how you adapted it to your taste with the smaller diced shrimp. Serving it on a corn chip sounds super practical and delicious for bite-sized portions. Thanks for sharing your creative twist! ✨
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Level:
Sous Chef
I can just imagine the spicy, zesty freshness in every bite… perfect choice for your Mexican week! 🇲🇽✨
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