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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. For the grilled cactus leaves: | 2. Heat a cast-iron pan over high heat. Put the salt directly on the pan and grill the cactus leaves until golden brown on both sides, about 5 minutes. Dice 1 cactus leaf and reserve for garnish. | 3. For the aguachile: | 4. In a blender, blend the choconostle, lime juice, cucumber and chile to a coarse puree. Season with salt and pepper. Set aside. To assemble the dish, divide the cactus leaves among 4 plates. Lay the shrimp on the cactus leaves and top with the aguachile. Garnish with pomegranate seeds and diced grilled cactus leaves. | 5. Cook's Notes: | 6. Choconostle is a small, acidic and slightly sweet fruit shaped like a lychee. You can substitute with Asian pears, mango or honeydew. You can also skip it completely and add herbs like cilantro, chives and parsley. | 7. Cactus leaves tastes like cucumbers and lime. If you cannot find it, you can still serve the shrimp aguachile without the cactus leaves. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
kosher salt	1	teaspoon/		-	-	-	-
cactus leaf	5	cactus		-	-	-	-
choconostle fruit	8		peeled	-	-	-	-
lime juice	4			15.125	5.0941	0.2541	0.0424
english cucumber	1		peeled seeded chopped	-	-	-	-
serrano chili	1		seeded diced	-	-	-	-
salt black pepper			ground	-	-	-	-
shrimp	16		shelled deveined sliced	79.52	1.0192	15.2432	1.1312
pomegranate seed				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.