David Cristobal Muñoz, Biosystems Engineering Master’s student from Mexico All the flavours of the world can be found in our WUR community. Biosystems Engineering Master’s student David Cristobal Muñoz takes us to Mexico.
‘Aguachile is a typical dish from the west coast of Mexico. Originally from Mazatlán, it’s the perfect breakfast when you’re completely hungover. As a Mexican it is impossible not to love something so spicy and fresh that goes perfectly with a very cold lager. It can be the perfect dish for the pre- or afterparty. Whenever I taste this dish, it reminds me of being on the beach listening to banda music during carnival.
And if your palate can’t stand the heat, you can always use less of the hot ingredients and enjoy a fresh and delicious dish.’
Ingredients:
(serves 4 people)
- 400 gram large red shrimps
- 2 cucumbers
- 2 red onions
- 4 Habanero or serrano chilli peppers (depending on how spicy you want it)
- Juice from 4 big limes
- Coriander, salt and pepper
Preparation
- Peel and clean the shrimps, cut them lengthwise.
- Peel the cucumber, cut in half, remove the seeds and cut into half-moons. Chop the onions.
- Blend the lime juice, chilli pepper, coriander, salt and pepper.
- Place the shrimps in a bowl, cover with the lime and chilli mixture and marinate for 30 minutes in the refrigerator.
- Then mix with the cucumber and the onions.
- Serve with corn tostadas.
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