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Aguachile de Camaron - - Chiles, Lime, Cilantro & Salt is what you'll need for the Sauce/Marinade. I used about 12 Limes, 1 whole Serrano, 1 whole Habanero, ½ cup Cilantro & 1 teaspoon of Salt. Blend all of the ingredients for approximately 10 seconds. Set aside in the fridge to chill. Shrimp, Red Onion, and Cilantro.


Aquachile is essentially a very spicy version of ceviche typically made with shrimp (camarones in Spanish). Aguachile is best served cold. As such, keep your shellfish chilled at all times as it will not have enough time to cool properly while marinating. If its a particularly hot day, rest your shellfish on a plate of ice as you work to ensure that it remains cold.

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