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This green culichi salsa turns grilled shrimp into a light, flavorful Mexican-inspired meal. Swapping out dairy for coconut yogurt and adding smooth avocado keeps all the authentic taste but makes it healthier and lighter on your stomach.
I stumbled on this dish while trying to make restaurant-quality Mexican seafood at home without heavy cream. What began as just a test run has now become our favorite simple but impressive dinner when we have friends over who like bold tastes.
Ingredients
- Poblano green chilli peppers: give smoky richness and gentle heat needed for real culichi taste
- Serrano green chilli peppers: bring just enough spice - grab ones that are bright green and firm
- Garlic cloves: when roasted, they turn sweetly delicious and form the sauce's flavor base
- Spring onion: delivers a softer onion flavor that works great with seafood
- Extra virgin olive oil: grab something good as it makes the roasted veggies taste better
- Coconut yogurt: makes everything creamy without using heavy dairy
- Avocado: adds natural smoothness and good fats - pick one that's slightly soft when pressed
- Lime juice: makes all flavors pop and stops the avocado turning brown
- Fresh cilantro: adds those must-have herby notes that make Mexican food special
- Shrimps: go for big ones for best results, keeping tails on looks nicer
Step-by-Step Instructions
- Prep and Roast Vegetables:
- Cut up green chilli peppers and take out seeds if you want it less spicy, then chop garlic and spring onions into bits. Put them on a baking tray, pour some olive oil over and add salt. Roast at 180°C for 15 minutes exactly to get rich flavors you can't get from raw veggies.
- Create the Culichi Sauce:
- Put the warm roasted veggies in your food processor. Add in coconut yogurt, avocado, fresh lime juice and cilantro leaves. A bit of water helps get the right thickness - start with a tablespoon and add more if needed. Mix until smooth but you can still see tiny bits of cilantro.
- Cook the Shrimps:
- Get a non-stick pan really hot before adding shrimps. They only need about 2-3 minutes total, turning once halfway. Look for them to change from clear to pink. Take them off right away since they'll keep cooking from leftover heat.
- Assemble and Serve:
- Pour the bright green sauce into shallow bowls to make a bed for the shrimps. Place the cooked shrimps on top instead of mixing them in. Top with lime pieces, fresh black pepper and some chopped cilantro to make it taste and look better.
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You might think roasting isn't needed, but it totally changes how the peppers taste. My grandpa from Sinaloa, Mexico, where culichi sauce comes from, always said properly roasted chiles create the real flavor that makes people remember this dish.
Make Ahead Tips
You can keep the culichi sauce in your fridge for up to two days, which makes party planning easier. Just put it in a sealed container with a thin coat of olive oil on top so it doesn't change color. It might brown a little but will still taste great. Cook your shrimps right before you eat, though, since reheated seafood gets tough.
Spice Level Adjustments
This recipe makes a medium-hot sauce that most people enjoy. For something milder, take out all seeds from both types of peppers before roasting and maybe use half the amount of serranos. If you want it hotter, keep all the seeds and maybe throw in a small jalapeno too. The coconut yogurt and avocado help cool things down for a nice balance.
Serving Suggestions
Though it's great as a starter, this dish can easily become a full meal. Serve it over cilantro lime rice or with warm corn tortillas for something more filling. For fancy dinner parties, put the shrimp and sauce in individual glasses as an elegant first course. Drink it with cold Sauvignon Blanc or, to keep it authentic, a Mexican beer with lime.
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Regional Variations
Real culichi sauce comes from Sinaloa on Mexico's Pacific coast and usually has cream and cheese. Our version keeps the bright flavors while fitting modern diets better. In coastal Mexico, you might find this sauce with all kinds of seafood, especially grilled fish. Some areas add tomatillos for sourness or pumpkin seeds instead of cream to make it thick.
Frequently Asked Questions
- → How do I tone down the spice?
For a milder sauce, reduce the amount of serrano or poblano peppers. You can also remove their seeds before roasting.
- → Can I replace coconut yogurt?
Absolutely. Swap it with plain Greek yogurt or a plant-based option that complements the flavors.
- → How do I keep shrimp tender?
Cook shrimp for just 2-3 minutes until they turn pink and take them off the heat quickly to avoid tough texture.
- → What are some pairing suggestions?
Pair the shrimp and sauce with tortilla chips, fluffy rice, or a fresh salad for a full meal.
- → Can I prep the sauce early?
You sure can! Make the sauce the day before and keep it in an airtight container in the fridge. Just give it a stir before serving.