Aguachile-Inspired Shrimp and Imitation Crab Salad
This refreshing Shrimp and Surimi Salad gives you the vibrant, tangy flavors of a traditional Mexican aguachile but with a family-friendly, budget-conscious twist. Made with cooked shrimp, imitation crab, crisp cucumber, and a mild jalapeño-lime dressing, it is the perfect easy meal for summer days or Lent. Serve it cold over crispy tostadas for a restaurant-quality bite at home!
Ingredients
- 2 cups cooked shrimp
- 2 cups imitation crab / surimi
- 2 cups cucumber
- 1 cup red onion
- 1 avocado
- 1/2 cup fresh cilantro
- 3/4 cups fresh lime
- 1 jalapeño pepper
- 1/2 garlic clove
- 1 tsp salt
- 1 tbsp Maggi seasoning sauce or soy sauce
Instructions
- Make the aguachile dressing: Add fresh lime juice to a blender along with 1 jalapeño pepper (remove seeds and veins for a milder kick), half a clove garlic, 1 bunch cilantro, and 1 teaspoons salt salt. Blend everything until completely smooth and liquid.
- Marinate the onion: Place 1 cups red onion, thinly sliced thinly sliced red onion into a large bowl and pour the aguachile dressing over it. Toss well and let it rest so the onion softens and soaks up all that flavor.
- Add the shrimp & imitation crab: Chop 2 cups cooked shrimp, peeled & deveined (approx. 450 g / 1 lb) cooked shrimp into bite-sized pieces. Shred 2 cups imitation crab / surimi (approx. 450 g / 1 lb) imitation crab by hand into strips or small pieces. Add both to the bowl with the marinated onion and toss well so everything is coated in the dressing.
- Fold in the cucumber: Add 2 cups cucumber, seeds removed, diced diced cucumber (seedless so it doesn’t water down the dressing). Mix everything together thoroughly. Taste and adjust salt if needed. Refrigerate until ready to serve.
- Serve & enjoy!: Serve the salad cold. Top with 1 avocado diced avocado, or spread avocado onto tostadas and pile the salad on top. Finish with a few drops of Maggi seasoning sauce or soy sauce for the perfect final touch. Enjoy!
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