Ensalada Aguachile with California Avocado - California Avocados
Savor a refreshing Ensalada Aguachile with plump shrimp and fresh California Avocado. Perfect for summer gatherings!
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Cooking tools:
- Blender
- Chef's knife
- Cutting board
- Airtight container
- Refrigerator
- Measuring cup
- Measuring spoon
- Peeler
- Plate
Ingredients
- Aguachile Sauce (recipe follows)
- 72 shrimp (approx. 3-½ lbs. 16/20 count), cleaned, butterflied
- 3 cucumbers, cut in half lengthwise, then sliced into half rounds
- 1 red onion, peeled, cut in half, thinly sliced
- 3 Fresh California Avocado, peeled, seeded, sliced*
- Aguachile Sauce (Yield: 3 cups)
- 2 cups fresh lime juice
- 6 Tbsp. cilantro, chopped
- 3 jalapeno peppers, stemmed and seeded
- 3/4 cup cucumber, peeled and diced
- 1/2 tsp. kosher salt
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