Aguachile Tostadas

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  • 1/4 Cucumber, peeled
  • 1/2 Onion, sliced
  • 1/4 pound shrimp
  • 1/4 cup freshly squeezed lime juice
  • 1 tbsp extra-virgin olive oil
  • 1 fresh serrano chilies, sliced
  • 1/4 avocado
  • 1 corn tortilla
  • Lettuce
  • Low-sodium salt


  1. Cut the cucumber into thin rectangular slices.
  2. Peel, devein and cut open the shrimp.
  3. Put the shrimps on top of the cucumber and the onion, add salt and cover with a plastic wrap.
  4. Refrigerate for 1.5 hours.
  5. In a blender, add the lime juice, olive oil, chilies, and a 1 tbsp. of cold water.
  6. Process until smooth and salt to taste.
  7. Add the sauce to the shrimp and let it marinate for 30 minutes in the fridge (so that the acids from the lime juice cook the shrimp).
  8. Toast the tortilla in the oven and then serve the shrimp with the sauce on top of the tortilla and garnish with the avocado and lettuce.

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