Aguachile (Mexican Spicy Shrimp Ceviche) 

Product: Blue Corn  

Servings per recipe: 6  

Nutritional Information per serving: 

Ingredients: 

For the tostadas shells  

• 1 cup Just About Food Blue Corn Masa Flour 
• ¾ cup warm water  
• Salt 
• 1 cup vegetable oil  

For the aguachile  

• 1lb raw shrimp, peeled, deveined, and sliced in half lengthwise 
• 1 ½ cups lime juice 
• 2 serrano peppers 
• ¾ cup fresh cilantro 
• 4 garlic cloves 
• ½ white onion  
• 3 tablespoons Worcestershire sauce 
• 2 tablespoons soy sauce 
• ½ red onion, thinly sliced 
• 1 cucumber, peeled, deseeded, and thinly sliced 

Instructions: 

For the aguachile, place the sliced shrimp into a large bowl and cover them with 3/4 cup lime juice; season it with salt and pepper to taste. 

In a skillet over high heat, grill the white onion, serrano peppers, and garlic cloves until charred and tender. In a blender or a food processor, blend the rest of the lime juice, fresh cilantro, charred vegetables, Worcestershire sauce, and soy sauce until smooth.  

Pour the marinade over the shrimp, toast, and adjust with salt if necessary. Add the sliced red onion and cucumber. Cover the bowl with plastic wrap and refrigerate for 30 minutes or up to 2 hours.  

For the tortillas, in a large bowl, put the Blue Corn Masa Flour, and pour the warm water little by little while kneading. Knead until no dry flour is left, the dough should be like playdough, and not stick to your hands. If it is sticking, wash your hands and knead again. Cover the dough with a wet kitchen towel.  

Preheat a griddle or a skillet over medium-low heat.  

Cut a Ziploc bag into two squares of approximately 8” each. You can use two chopping boards if you don’t have a tortilla press. Divide the dough into 6 equal pieces and round them with your hands, place the ball between the plastic squares and press it gently, avoiding making the disc too thin. 

Remove the plastic square on top of the tortilla and pick up the tortilla holding with the bottom plastic, gently flip the tortilla to the palm of your hand and gently remove the plastic square. Carefully put the tortilla on the preheated griddle. Let the tortilla cook until it looks set on the edges approximately 1 minute and flip. When the bottom part looks cooked with brown spots, flip it once again and press it slightly until it puffs.  

Remove from the heat and let them cool. Repeat for the rest of the dough balls.  

To make the tostada shells, heat vegetable oil in a skillet on medium-high heat to approximately 340°F, carefully slide the tortillas into the oil, pressing down the tortilla to flatten any bubbles. When the bottom side starts to brown, flip, and fry until crispy. Remove the tostada shells from the oil, and sprinkle generously with salt; let them cool over a cooling rack. 

Serve the aguachile cold with the crispy tostada shells. Enjoy!