Today we are teaching you how to make a DELICIOUS AGUACHILE DE CAMARONES!!!! It is going to be AMAZING!!!

You are going to love this show!

Let's cook!

Ingredients:
575 grams medium, head-on, peel-on shrimp (or camarones), raw
2 teaspoons sea salt, plus more as needed
240 milliliters freshly squeezed lime juice (from about 8 limes, plus 1 to 2 additional limes)
60 milliliters shrimp stock*
120 grams red onion, julienned
10 grams parsley leaves
10 grams cilantro leaves, packed
8 grams chile serrano
300 grams cucumber, cut into thin rounds
1 teaspoon chiltepin or chile piquín
Finishing sea salt
25 grams cold-pressed olive oil
Totopos (deep-fried tortilla chips) for serving

[For the shrimp stock]
Heads and shells of shrimp (all that you get from your recipe)
470 milliliters water
50 grams onion
40 grams celery
8 grams parsley
1 bay leaf

Directions:
Clean the shrimp: Remove the shells and heads of the shrimp and set them aside to make the shrimp stock.
Devein the shrimp, then Butterfly them and use your fingers or a knife to ensure that all of the meat is white and clean. Set the meat aside in a small bowl.
Make the shrimp stock: Rinse the scraps of the shrimp to remove any blood or impurities. Simmer the scraps with about 470 milliliters of water and the onion, celery, parsley, and bay leaf (plus any other aromatics or vegetable scraps you’d like) for 20–30 minutes, skimming the surface occasionally with a wire skimmer. Once the stock is cooked, strain it through a fine-mesh sieve. Set ¼ cup of the shrimp stock aside, and store the remaining stock in the refrigerator for up to 5 days or in the freezer for up to 3 months.
Sprinkle 1 teaspoon of the salt over the shrimp and stir to combine. Add enough lime juice to cover the shrimp and set aside to cure for 4–5 minutes while you prepare the remaining ingredients.
Pickle the onions: Place the onions in a small bowl, and sprinkle them with ½ teaspoon of salt. Add enough lime juice to barely cover the onions and quickly “pickle” them. The juice should turn pink when it hits the onions.
Make the aguachile: In a blender, combine the shrimp stock, parsley, cilantro, and ½ of a serrano, along with the remaining lime juice and the juice that the shrimp has been curing in. Taste and, if necessary for acidity, squeeze an additional 1–2 limes into the blender. Blend until you have a smooth liquid. Taste for seasoning and adjust if necessary.
Assemble: Pour the contents of the blender into a bowl. Arrange the shrimp on a serving plate skin side down so they can absorb more juices.
Season the shrimp with a pinch of salt. Spoon the aguachile over the shrimp until they’re covered. Arrange the cucumbers on top of the shrimp, and garnish the dish with a few slices of pickled onion.
Sprinkle with ground chiltepin or chile piquín and finishing salt.
Drizzle with olive oil just before serving. Serve immediately with totopos on the side.


Let us know in the comments below what you think and how it came out, after you cooked it.

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