“The hotter, the better“ – La Anita

Ingredients

• 20 raw shrimps
• 300 ml seasoned juice
• 30 ml Worcestershire sauce
• Lime juice
• ¼ g red onion
• Mild Habanero Sauce, La Anita.
• Cucumber
• 1 pinch of pepper
• 1 cilantro bunch
• 2 tablespoons tomato purée

Instructions

1. Peel and devein shrimps. Leave the tail.

2. Shred onion and cucumber.

3. Finely chop cilantro.

4. For Aguachile Sauce, blend seasoned juice, Worcestershire sauce, tomato purée, pepper and Mild Habanero Sauce, La Anita.

5. Cover shrimps and the onion with the Aguachile Sauce and let settle for 5 minutes.

6. Add chopped cilantro on the top. Serve over a layer of cucumber.