RECIPE
- 30-40 UNCOOKED SHRIMP CUT IN FOUR PART EACH
- CUP OF LIME JUICE (10-12 LIMES) AND COVER SHRIMP WITH
LIME JUICE TO COOK UNTIL SHRIMP IS PINK
- WHEN THE SHRIMP IS COOKED TAKE ALL THE LIME JUICE OUT OF THE SHRIMP
BLEND IN:
- 1 CUCUMBER
- 3/4 PURPLE ONION
- A BUNCH OF CILANTRO
- 1 CUP LEMON JUICE (3 LEMONS)
- 1 CHILE JALAPEÑO, AND 1 CHILE SERRANO
DICE IN CUBES:
- 1 PURPLE ONION
- 1 CUCUMBER
MIX ALL THE INGREDIENTS TOGETHER WITH THE SHRIMP AND ADD CELTIC OCEAN SALT AS NEED IT TO MAKE THIS AGUA CHILE OF YOUR LIKING