Aguachile Rojo de Camarón (Sinaloa Style)

2 Instructions

1. 1

   Clean and butterfly the shrimp, arranging them flat on a wide cold plate.

2. 2

   Rehydrate the chiles de árbol in hot water for 10 minutes, then drain.

3. 3

   Blend the hydrated chiles with the chile piquín, lime juice, Maggi, cilantro and salt at high speed for one minute, until vibrantly red. Strain for a smoother finish if desired.

4. 4

   Slice cucumber into very thin rounds (2-3mm) and red onion into thin half-moons.

5. 5

   Pour the red sauce over the shrimp so they are fully covered. Refrigerate 10-15 minutes, just until semi-cured.

6. 6

   Top with the cucumber and red onion. Drizzle with any remaining sauce.

7. 7

   Serve immediately with tostadas on the side.