Shrimp Ceviche (Aguachile)
Dish of Latin American cuisine: slices of raw fish or shrimp marinated in lemon or lime juice, served with tomatoes and finely chopped onions. Its refreshing scent is ideal for warm and humid weather.
Ingredients:
- 400 g shrimp
- 1 head of red onion
- 2 shallots
- 100 g of coriander (cilantro)
- 2 fresh cucumbers
- 1 head garlic
- 2 fresh red peppers
- 1 avocado
- 250 ml lime juice
- 2 pinches of salt
- 1 pinch of pepper
Cooking method:
- Open the shrimp with a butterfly, salt and pepper.
- Combine lime juice, finely chopped red onions, shallots and finely chopped cucumber. Leave the mixture in the refrigerator for 15 minutes, and at this time - fry the garlic and chili until fully cooked. Mix everything.
- Mix the prepared shrimp sauce. Serve cold with avocado and cilantro, served with chips or salted crackers.
Meat "Apache"
It reminds me of Mexican-style steak tartare, thanks to the use of raw minced meat, and ceviche - as it is also cooked with lime juice. The recipe arrived straight from the Gulf of Mexico.
Ingredients:
- 400 g minced beef (fillet)
- 1 head of white onion
- 1 fresh tomato
- 200 g of coriander (cilantro)
- 2 fresh green peppers
- 1 pinch of oregano
- 2 pinches of salt
- 1 pinch of pepper
- 1 teaspoon vinaigrette sauce
- 1 avocado
- 250 ml lime juice
Cooking method:
- Mix the minced meat with salt and pepper and immediately add lime juice. After 15 minutes, pour half the juice and add finely chopped onion, tomato and cilantro to the mixture, as well as vinaigrette sauce, oregano and chili pepper.
- Serve cold with chips and avocados.
Conchita Chicken Breasts
This recipe has been passed on from generation to generation in Mexican families. He is well known in the central regions of the country. Served with a side dish
Ingredients:
- 4 chicken breasts (fillet)
- 100 g chipotle pepper
- 5 slices of cheddar cheese
- 100 ml fresh milk
- 100 g sour cream
- 200 g fresh mushrooms
- 50 g unsalted butter
- Salt and pepper - to taste
Cooking method:
- Rub the chicken breasts with salt and pepper and grill with unsalted butter.
- Mix in a blender a sauce of chipotle pepper, fresh milk, ghee, sour cream and cheddar cheese until a homogeneous consistency. Add the sauce to the chicken pan. Finely chop the mushrooms and add them to the sauce. Warm the sauce, stirring constantly to prevent burning.
- Serve chicken with white rice or salad.
