Go to the Recipe: Aguachile Verde
This recipe is fantastic, but my only modification would be marinating the shrimp for longer than 30 minutes. The middle was still raw. Perhaps I should've used more lime, cut into smaller pieces, or simply let it sit for longer. Either way, I'm excited to try more of these recipes.
Can you provide a list of vendors for the tableware you use on your site? Some of the dishes are gorgeous.
This is the worst thing I have ever tried
Anybody knows what to do so the broth won’t become dark because lime juice with the greens, like keep a vivid green color for longer?
Blanch and shock the greens. This will only help for a little bit. With that much acid it is inevitable.
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