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Camaron al Aguachile Estilo Urique
Mexican style shrimp cocktail
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INGREDIENTS
250 g | Cocktail Shrimp |
1 | Garlic clove |
| coarse sea salt |
| Chiltepin or Chile piquin |
| Arí |
1 | Onion |
1 | Tomato |
| dried oregano leaves |
| Ketchup |
| Kermato (tomato-clam juice for cocktails) |
| Water |
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PREPARATION
Crush garlic, salt, chile (you can adjust the spiciness according to your likings) and arí in a stone mortar to a thick paste. If you don't own a stone mortar, you can do it in another type of mortar or use your food processor to work the ingredients into a thick paste.
Mince onion and tomato.
Fill the mortar up with kermato (or any other tomato-clam juice for cocktails), some ketchup and water and dissolve the chile-garlic-paste.
It's best to serve the dish immediately in the stone mortar. It is served with tostadas or tortilla chips.
Our special tip: The Aguachile is best served with an icecold Mexican beer and/or a cooled, white Tequila.
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© Julia Etter & Martin Kristen, 1997-2022
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