How’s your week so far?
I’m pretty excited about this weekend, cause Billy and I are heading out to Knott’s Berry Farm to check out the Boysenberry Festival.
There’s going to be giant cinnamon rolls, boysenberry pizza, and funnel cake.
Call me boring y crazy, pero I love going to Knott’s just for the funnel cake and the berry punch.
Ohmygod, y el fried chicken, cannot forget about that!
I mentioned in my last post how we went to Cuyutlán while we were in Colima a few weeks ago. Billy wanted to visit the Sea Turtle Sanctuary in Cuyutlán, so we did and it was a pretty good time. We got to learn about some of the species that come in and lay their eggs in Colima, and we even had the opportunity to release a few baby turtles into the ocean. It was stressful. So stressful.
They are so tiny and fragile and most of the babies end up getting eaten, so I hope they all make it and live long and happy lives.
We made a pit stop at our favorite restaurant (shack) on the beach, Mariscos el 7 , where we shared a few botanas.
We had Micheladas, Ceviche de Pescado, and Botana de Pulpo y Camaron. I’ll be posting a bunch of pictures from our trip to my Insta Story today in case you’re curious!
Anyways, es cuaresma for those of us who are practicing catholics.. which means no meat on Fridays!
Lent was one of my favorite times growing up because we always had seafood every Friday. My mom always had pescado frito, tortas de camaron, camarones a la diabla, and ceviche on rotation and I lived for it all.
We’re making an aguachile today, which is closely related to ceviche. The only difference is the shrimp is cooked in a spicy lime and cucumber sauce instead of just straight up lime juice.
If you’re currently observing lent, or you just need a really good app to go with your Michelada, look no further! I got you!
I hope you all have a great weekend. Y como siempre, stay chingonx!
- For the Aguachile sauce
- ¾ cup lime juice
- ½ large cucumber, peeled & cubed
- 1½ garlic clove
- ½ jalapeño
- 1 tsp fish seasoning (sub ¼ tsp onion powder, ¼ tsp garlic powder and ½ tsp salt if you can't find this seasoning)
- ¼ tsp salt
- Pinch of pepper
- ¾ lb medium sized shrimp, deveined and butterflied
- ½ large cucumber, thinly sliced
- ½ avocado, sliced
- 1 tomato, thinly sliced
- ¼ cup red onion, thinly sliced
- ½ jalapeño, thinly sliced
- Sea salt
- For the Sauce
- In a blender, blend the cucumber, lime juice, garlic, jalapeño, fish seasoning, salt and pepper. Strain into a medium-sized bowl.
- Place the butterflied shrimp in the bowl, cover with saran wrap and place in the fridge for about 50 minutes, until the shrimp turn completely pink.
- To Assemble
- Lay down your shrimp on the outside perimeter of your dish. Pour in up ½ cup of the aguachile sauce. in the middle of the dish, stack the sliced cumber, tomato and avocado which ever way you'd like. Top with red onion, jalapeño and a pinch of sea salt.