Nutrition Facts

Serving Size 257 g

(Approx. 6 Servings)

Amount Per Serving

Calories	180	Calories From Fat	80

% Daily Value*

Total Fat 8 g	12%

Saturated Fat 1.5 g	8%

Trans Fat 0.0 g

Cholesterol 120 mg	40%

Sodium 550 mg	23%

Total Carbohydrate 14 g	5%

Dietary Fiber 4 g	16%

Sugars 6 g

Protein	15 g

Vitamin A 8%	•	Iron 4%

Vitamin C 50%	•	Calcium 8%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.

The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Shrimp Aguachiles with Cucumber and Pineapple

Prep Time

15 minutes

Cook Time

10 minutes

Total Time

25 minutes

Serves

6 People

Ingredients

Recipe makes 6 Servings

1 Lb large shrimp

2 limes, juiced

2 jalapeños, small diced

1 cup(s) cucumbers, finely diced

1 cup(s) pineapple, finely diced

1/2 cup(s) cilantro, chopped

1/2 red onion, finely diced

16 Oz Mi Tienda Tepache Kombucha

2 avocados, large diced

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Instructions

Clean and devein shrimp then place on a paper towel to dry.

Bring a 5 quart sauce pan of salted water (3 to 4 large pinches) to a slow boil.

Meanwhile, combine lime juice, jalapeños, cucumbers, pineapple, cilantro, and red onions in a large bowl. Stir in tepache and set aside.

Once water begins to boil, add shrimp in batches of 4 or 5 at a time and gently poach 1 to 2 minutes. Use a slotted spoon to transfer shrimp to jalapeño mixture.

Cover and place in the refrigerator for a minimum of 1 hour.

Before serving, gently stir in diced avocado. Serve with freshly fried tortilla chips.

Chef's Note: Gently poaching shrimp ensures the food safety of this recipe.