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Shrimp Aguachile & Chia Seed Crackers

Chef Adriana Urbina

Adriana Urbina is a Venezuelan chef, entrepreneur, culinary consultant, integrative nutrition coach and women’s advocate with more than 10 years of experience in the restaurant industry, who believes that cooking is a form of self-expression that brings people together and elevates the human spirit.

Shrimp Aguachile and Chia Seed Crackers
 

Adriana Urbina is a Venezuelan chef, entrepreneur, culinary consultant, integrative nutrition coach and women’s advocate with more than 10 years of experience in the restaurant industry, who believes that cooking is a form of self-expression that brings people together and elevates the human spirit.

 

 

 

Ingredients

Serves: 4

Shrimp Aguachile

  • 1 pound raw shrimp, peeled, deveined, tails removed (could be subbed with scallops, snapper, sea bass or mahi mahi)
  • 1–2 large limes
  • ½ teaspoon salt
  • ¼ of a red onion, very thinly sliced (use a mandoline if possible)
  • ¼ teaspoon salt
  • Water
  • Splash of white vinegar, optional
  • ½ cup fresh lime juice (about 2–3 fresh limes)
  • 1 garlic clove
  • 1 cup cilantro (half of a large bunch), stems okay
  • 2 jalapeños, sliced in half lengthwise
  • 1 serrano chili, sliced in half lengthwise, optional
  • ½ teaspoon kosher salt
  • 1 ½ cups Turkish or English cucumber slices
  • ¼ cup radish slices
  • 10 fresh cilantro leaves
  • Avocado slices (optional)
  • Drizzle olive oil (optional)

For Serving

  • Chia seed crackers
  • Low sodium tortilla chips (optional)
  • Low sodium mini tostadas (optional)

Chia Seed Crackers

  • 1 cup chia seeds
  • 1/3 cup tapioca flour
  • 3 cups water
  • 1 tablespoon pink or kosher salt
  • 2 teaspoons nutritional yeast (optional)
  • 2 teaspoons furikake (optional)

Directions

Shrimp Aguachile

  1. Cut shrimp in half lengthwise. Place in a shallow serving dish in one layer if possible. Add enough fresh lime juice to cover shrimp. This will turn them slightly pink. Sprinkle with salt. Turn shrimp over as needed to cook both sides in the lime juice—about 10 minutes per side.
  2. While the shrimp cooks, place red onion slices in a bowl and season with salt. Fill bowl with enough water to cover the onions, and let soak for at least 4–5 minutes. Optional: Add a splash of white vinegar to enhance and bring out the red color of the onion.
  3. Make the aguachile marinade. Place the ingredients in a blender and blend for a full minute until smooth, scraping down sides as necessary. Pour marinade over the cooked shrimp and toss to coat.
  4. Drain red onion slices and discard the soaking liquid. Scatter red onion, cucumber, and radish slices over top of the marinating shrimp. Refrigerate for at least 30 minutes, or up to 4 hours. This is best served cold.
  5. When ready to serve, top with fresh cilantro, and if desired, avocado and/or a drizzle of olive oil. Serve with chia seed crackers, or your favorite low sodium tortilla chips or mini tostadas.

Chia Seed Crackers

  1. Mix all ingredients in a large bowl. Allow to sit at room temperature for 20–30 minutes.
  2. Preheat oven to 350° F. Line baking sheets with silicone mats or parchment paper. Spoon 1 tablespoon of the chia mixture onto the baking sheet and smooth into small circles. Bake for 15–20 minutes, or until completely dried.
  3. Optional: Place chia seed crackers in a large bowl and toss with nutritional yeast and/or furikake until crackers are coated in an even layer of seasoning.