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This culichi salsa recipe transforms grilled shrimps into a light yet flavorful Mexican-inspired dish. By replacing traditional dairy with coconut yogurt and adding creamy avocado, the result maintains all the authentic taste while being healthier and easier on your waistline.
I discovered this recipe during my quest to recreate restaurant-quality Mexican seafood at home without the heavy cream. What started as an experiment has become our go-to impressive yet simple dinner when hosting friends who appreciate bold flavors.
Ingredients
- Poblano green chilli peppers: provide smoky depth and mild heat essential for authentic culichi flavor
- Serrano green chilli peppers: add the perfect kick of spice look for firm bright green ones
- Garlic cloves: roasted to sweet perfection forming the aromatic base of the sauce
- Spring onion: offers a milder onion flavor that complements seafood beautifully
- Extra virgin olive oil: use a good quality one as it enhances the roasted vegetables
- Coconut yogurt: creates the creamy texture traditionally achieved with heavy cream
- Avocado: adds natural creaminess and healthy fats choose one that yields slightly to pressure
- Lime juice: brightens all flavors and helps prevent the avocado from browning
- Fresh cilantro: brings essential herbaceous notes that define Mexican cuisine
- Shrimps: select large prawns for best results preferably with tails on for presentation
Step-by-Step Instructions
- Prep and Roast Vegetables:
- Chop green chilli peppers removing seeds if you prefer less heat then cut garlic and spring onions into chunks. Arrange them on a roasting tray drizzle with olive oil and season generously. The roasting process at 180°C for exactly 15 minutes develops complex flavors impossible to achieve by raw blending.
- Create the Culichi Sauce:
- Transfer roasted vegetables while still warm to your food processor. Add coconut yogurt avocado fresh lime juice and cilantro leaves. The splash of water helps achieve the perfect consistency so start with just a tablespoon and add more if needed. Blend until luxuriously smooth with tiny flecks of cilantro still visible.
- Cook the Shrimps:
- Heat a non stick skillet until very hot before adding shrimps. They need just 2 to 3 minutes total cooking time flipping halfway through. Watch carefully for the color change from translucent to opaque pink. Remove immediately when done as residual heat continues cooking them.
- Assemble and Serve:
- Pour the vibrant green sauce into shallow serving bowls creating a bed for the shrimps. Arrange the perfectly cooked prawns on top rather than stirring them in. Garnish thoughtfully with lime wedges fresh cracked pepper and a sprinkle of chopped cilantro for both flavor and visual appeal.
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The roasting step might seem optional but it completely transforms the peppers. My grandfather from Sinaloa Mexico where culichi sauce originated always insisted that properly roasted chiles create the authentic flavor that makes this dish memorable.
Make Ahead Tips
The culichi sauce keeps beautifully in the refrigerator for up to two days making this perfect for planned entertaining. Store in an airtight container with a thin layer of olive oil on top to prevent discoloration. The slight browning that may occur does not affect flavor. For best results cook shrimps just before serving as reheated seafood often becomes tough.
Spice Level Adjustments
This recipe creates a medium spice level that satisfies most palates. For a milder version remove all seeds and membranes from both pepper varieties before roasting and consider reducing the serrano peppers by half. If you prefer more heat leave all seeds intact and consider adding a small jalapeno to the mix. Remember that coconut yogurt and avocado help temper the heat creating a balanced sauce.
Serving Suggestions
While delicious as an appetizer this dish easily transforms into a complete meal. Serve over cilantro lime rice or with warm corn tortillas for a heartier option. For a stunning dinner party presentation arrange the shrimp and sauce in individual serving glasses as a sophisticated starter. Pair with a chilled Sauvignon Blanc or for authenticity a Mexican lager with lime.
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Regional Variations
Traditional culichi sauce originates from Sinaloa on Mexico's Pacific coast and typically contains cream and cheese. Our version maintains the vibrant flavors while adapting to modern dietary preferences. In coastal Mexico you might find this sauce served with all manner of seafood particularly grilled fish. Some regions add tomatillos for tartness or pumpkin seeds for thickening instead of cream.
Frequently Asked Questions
- → How can I make the salsa less spicy?
To make the salsa less spicy, reduce the number of serrano and poblano peppers or remove their seeds before roasting.
- → Can I substitute the coconut yogurt?
Yes, you can replace coconut yogurt with plain Greek yogurt or a plant-based alternative that complements the flavors.
- → How do I prevent overcooking the shrimps?
Pan-fry the shrimps for only 2-3 minutes until they just turn pink. Remove them immediately to avoid becoming chewy.
- → What can I serve with this dish?
Serve the shrimps and green salsa with tortilla chips, rice, or fresh salad for a complete meal.
- → Can I make the salsa in advance?
Yes, you can prepare the salsa up to a day ahead and store it in an airtight container in the fridge. Stir well before serving.