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Epicurious

Aguachile de Camarón (Shrimp Cooked in Lime and Chile)

By Sergio Remolina

3.9

(8)

Aguachile de camarón served with chilelime juice and cucumbers on a blue plate.
Photo by Chelsea Kyle, Food Styling by Rhoda Boone

Thin cucumber slices act as a cooling agent for the spicy-tart chile-lime juice that permeates this shrimp with tons of flavor.

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