Ingredients:

  • 3 dried guajillo chiles, stems and seeds removed (15g)
  • 2 medium tomatoes, roasted (240g)
  • 1/2 white onion, chopped (75g)
  • 3 cloves garlic, smashed (9g)
  • 1 tbsp dried shrimp powder (8g)
  • 2 cups shrimp stock (480ml)
  • 1 lb raw shrimp, peeled and deveined (450g)
  • 1/4 cup fresh lime juice (60ml)
  • 1 tsp sea salt (5g)
  • 1/2 tsp cracked black pepper (3g)
  • 1 large avocado, cubed (150g)
  • 1/4 cup fresh cilantro, chopped (15g)
  • 1/4 cup red onion, finely diced (40g)
  • 1 lime, cut into wedges

Instructions:

  1. Place guajillo chiles in hot water for 10 minutes until soft.
  2. Combine rehydrated chiles, roasted tomatoes, onion, garlic, and dried shrimp powder in a blender and process until completely smooth.
  3. Pour the puree into a pot with the shrimp stock. Bring to a light simmer for 10 minutes until the broth turns a deep mahogany color.
  4. Pass the mixture through a fine-mesh sieve into a bowl and set aside to cool.
  5. Bring a separate pot of salted water to a gentle simmer.
  6. Add the raw shrimp and cook for 2-3 minutes until they just turn opaque and curl into a 'C' shape.
  7. Immediately chill the cooked shrimp and the prepared broth in the refrigerator for 2 hours.
  8. Combine the chilled shrimp and cooled broth. Stir in lime juice, sea salt, and black pepper.
  9. Garnish with cubed avocado, diced red onion, and chopped cilantro. Serve with lime wedges.