The Diversity and Inclusion Committee delivers something “New and Tasty” for our ongoing initiative!  We’re pleased to feature our next recipe for May selected by Dr. Victor Rodriguez. 

Aguachile

This month brings Cinco de Mayo, an annual celebration of Mexico’s victory over France at the Battle of Puebla in
1862, and is a day filled with vibrant colors, rich culture, and plenty of delicious Mexican food. A popular dish includes Aguachile (aka Camarones en Aguachile), a flavorful Mexican appetizer, similar to ceviche, where shrimp is marinated in lime juice, but with the addition of chiles and cilantro. A simple and delicious appetizer that
is low-carb and keto-friendly. Following is a recipe you can try out in your own kitchen!

Prep Time: 10 mins   Additional Time: 15 mins     Total Time: 25 mins                Servings: 2

INGREDIENTS 

• 2 pounds large shrimp – peeled, deveined, and butterflied
• 2 ½ cups freshly squeezed lime juice
• 4 fresh serrano chiles, stemmed
• ⅔ cup fresh cilantro leaves and stems
• 1 tablespoons salt, divided, or to taste
• 2 small red onions, thinly sliced
• 2 avocado – peeled, pitted, and sliced
• 2 cucumbers, sliced

INSTRUCTIONS

1. Divide shrimp onto two shallow plates.
2. Blend lime juice, chiles, cilantro leaves and stems, and 1 teaspoon salt in a blender until smooth. Pour 1/2 of the mixture over each plate of shrimp.
3. Cover and marinate in the refrigerator until shrimp turn opaque and white, 15 to 25 minutes.
4. To serve, top each plate with red onion and avocado. Place cucumber around the edges. Sprinkle with remaining salt.

source:  Aguachile