INGREDIENTS

For the shrimp

• 500 g 7 THALASSES fully cooked 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, de-seeded
• 1 red chili (optional, depending on how hot you want it)
• 1 tsp salt
• 100 g strained yogurt

For the salad

• 1 avocado, cubed
• ½ cucumber, cubed
• 2 Tbsp olive oil
• 1 Tbsp coriander leaves

METHOD

Place the shrimp in the bowl with the lime juice and the other ingredients, cover, and refrigerate for 20 minutes.
Process the ingredients for the aguachile in a blender for 3-4 minutes. Whisk in the yogurt at the end. If the mixture is too thick, add a little water.
Stir the shrimp into the mixture and refrigerate for another 10 minutes. Add the garnish and serve in tacos.

CHEF GEORGE ECONOMIDES
BlueFish, Vouliagmeni