I did a ton of research on how to make a traditional aguachile, and what I found was that it should “cook” in the lime for a very brief period of time. Some resources saying 2-5 minutes. However, it took almost ten minutes to get to this color and I’m not even sure that was completely “cooked”. I used Mexican limes even. I want to avoid the outside getting the ceviche texture but I don’t want to eat almost completely raw shrimp.
What could be causing such a slow cook time? All the shrimp were either butterflied or cut in half.
It was still very tasty, but I wouldn’t risk serving it to company like that
by Franklintheplankton