An SF chef slings tasty tacos in Sausalito this Cinco. Saying it may leave you tongue-tied, but James Beard award-winning author (and newly minted restaurateur) Joanne Weir has a savory aguachile that makes mouths water.
Serves four to six
1 lb. shrimp peeled, deveined, and butterflied
2 c. fresh squeezed lime juice
1½ English cucumbers
¼ c. cilantro leaves and stems
2-3 serrano chilies, coarsely chopped
½ red onion, thinly sliced
1 avocado, sliced
1 sm. bunch of cilantro sprigs (to garnish)
Salt to taste
1. Place the shrimp in a bowl and cover with 1¾ c. lime juice.
2. Toss together to submerge. Let the shrimp sit for 15 minutes until they turn pink and opaque.
3. Peel, seed, and coarsely chop one cucumber.
4. Place chopped cucumber in a blender with cilantro leaves and stems, one of the serrano chilies, and 2 tbsp. of the reserved lime juice. Add ½ tsp. salt and puree until smooth.
5. Add additional chilies, salt, and reserved lime juice to taste.
6. Toss sauce with the shrimp.
7. Slice the remaining ½ cucumber into ¼-inch rounds and arrange on a platter. Top with the shrimp-and-sauce blend.
8. Place the red onion and avocado on top.
9. Garnish with cilantro sprigs.
10. Serve with tortilla chips.
Photo: Janelle Jones / DailyCandy