Total Time: 40 minutes
Serves: 16
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  • 4 lbs of shrimp peeled
  • 2 red onions in half moons
  • Salt, to taste
  • 30 lemons
  • Pepper, to taste
  • Chile tree, powder
  • Worcestershire sauce, to taste
  • 4 cucumbers, sliced thin
  • 6 green serrano chiles, cooked
  • 2 cloves of garlic


  1. Make a lateral cut in the back of the shrimp, and let desvena butterfly-shaped open. Rinse with purified water and drain. Place them in a bowl and báñalos with lemon juice 20. Cover and marinate in the refrigerator for 15 minutes.
  2. Meanwhile, bathe the onion in the juice of 6 lemons and a little salt.
  3. When the shrimp are ready, take them out of the refrigerator, drain and reserve the juice.
  4. Arrange the shrimp in circles on a platter. Season with salt, pepper, chili powder and a little Worcestershire sauce. Place a layer above the soaked onion. Repeat the procedure until the ingredients.
  5. Season with a little cucumber juice 4 lemons, salt and chili powder. Place it around the bowl-shaped ornament.
  6. Blend serrano chile and garlic and juice marinade shrimp. Pour into a small bowl and place in the center of the plate.
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