Aguachile

Name: Aguachile
Total time: 30 min
Yield: 3 servings
Cuisine: Mexican
Ingredients: 1 lb fresh, high-quality raw shrimp, peeled, deveined, and butterflied; 1 cup fresh lime juice (about 8-10 limes); 2-3 serrano peppers (or jalapeños), roughly chopped; 1 cup fresh cilantro leaves; 1/2 English cucumber, thinly sliced into half-moons; 1/2 red onion, very thinly sliced

A dish of shrimp submerged in liquid seasoned with chili peppers, lime juice, salt, cilantro, and slices of onion.

30 minutes

Serves 3

Appetizer/Lunch

Contains common allergens

Seafood Shellfish

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Instructions

6 steps

1
Prep Shrimp: Butterfly the shrimp by slicing them down the back so they open flat. Place them in a wide, shallow glass dish in a single layer. Season generously with kosher salt.

2
Blend Aguachile: In a blender, combine the fresh lime juice, serrano peppers, cilantro, and a pinch of salt. Blend until smooth and vibrant green.
3
Marinate: Pour the green aguachile mixture over the butterflied shrimp. Ensure all shrimp are submerged.
4
Cure: Let the shrimp cure in the refrigerator for 15-20 minutes. The shrimp will turn pink and opaque. Do not over-cure, as they will become rubbery.
5
Add Crunch: Scatter the thinly sliced cucumber and red onion evenly over the cured shrimp, letting them soak in the juices for the last 5 minutes.
6
Serve: Serve immediately, very cold, alongside crispy tostadas and avocado slices to balance the intense heat and acidity.

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