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Aguachile de Camarn (Shrimp Cooked in Lime and Chile)
- 1 English cucumber, peeled
- 1 pound fresh, head-on jumbo shrimp
- 1 teaspoon kosher salt, plus more to taste
- 1 cup freshly squeezed lime juice
- 1/4 cup extra-virgin olive oil
- 2 to 3 fresh serrano chiles, sliced
Directions:View on Epicurious
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