INGREDIENTS

For the shrimp

• 500 g 7 THALASSES boiled vannamei shrimp
• juice of 1 lime
• 20 g red onion, halved and thinly sliced
• 4 Tbsp white vinegar
• 1 Tbsp sugar
• salt
• ground pepper

For the aguachile marinade

• 120 g fresh lime juice (3 limes)
• 220 g cucumber
• 2 cloves garlic, de-germed
• 50 g coriander, leaves only (first soaked in water)
• 1 jalapeño pepper, deseeded
• 1 red chilli (optional, depending on how hot you want it)
• 1 tsp salt
• 100 g strained yoghurt

For the salad

• 1 avocado, cubed
• ½ cucumber, cubed
• 2 Tbsp olive oil
• 1 Tbsp coriander leaves
• 1 pack nachos
• 1 iceberg lettuce (for the nests)

METHOD

Place the shrimp in the bowl with the lime juice and the other ingredients. Cover and refrigerate for 20 minutes.
Blend the ingredients for the aguachile in a blender for 3-4 minutes. At the end, whisk in the yoghurt. if the mixture is too thick, add a little water.

Stir the shrimp into the mixture and refrigerate for another 10 minutes. Add the nachos and serve in nests of tender iceberg lettuce leaves, garnished with the avocado, cucumber and coriander leaves.

CHEF GEORGE ECONOMIDES
BlueFish, Vouliagmeni