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Aguachile Recipe

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Aguachile is a vibrant Mexican seafood dish featuring chilled shrimp in a spicy green sauce of lime, serrano chiles, cilantro, cucumber, and garlic. Crisp red onion and cucumber add refreshing crunch, making it perfect with tostadas or tortilla chips.

Ingredients

  • Raw large shrimp, peeled and deveined
  • Fresh lime juice
  • Salt
  • Fresh lime juice, for the aguachile verde
  • Serrano chiles
  • Fresh cilantro
  • Cucumber
  • Garlic clove
  • Salt
  • Freshly ground black pepper
  • Cucumber, thinly sliced
  • Red onion, thinly sliced
  • Fresh cilantro, for serving
  • Avocado, optional
  • Tostadas or tortilla chips
  • Lime wedges

Instructions

  1. Peel and devein the shrimp, remove the tails, and slice each shrimp lengthwise into two thinner pieces.
  2. Bring water to a gentle simmer and briefly poach the shrimp until opaque and they reach 145°F (63°C). Immediately transfer them to an ice bath, then drain and chill thoroughly.
  3. Place the thinly sliced red onion in cold water for about 10 minutes to soften its sharp flavor while keeping it crisp. Drain thoroughly.
  4. Add the lime juice, serrano chiles, cilantro, cucumber, garlic, salt, and black pepper to a blender.
  5. Blend until smooth and vibrant green. Taste and adjust the lime juice, salt, or serrano chiles as desired.
  6. Arrange the chilled shrimp in a shallow serving dish and pour the green aguachile sauce over them.
  7. Add the thinly sliced cucumber and drained red onion, arranging them around and over the shrimp.
  8. Refrigerate for 10–15 minutes, until thoroughly chilled and the flavors have combined.
  9. Top with fresh cilantro and optional sliced avocado. Taste and add additional salt or lime juice if needed.
  10. Serve immediately with crisp tostadas or tortilla chips and fresh lime wedges.

Notes

  • For a traditional-style raw preparation, use seafood specifically suitable for raw consumption and be aware that lime juice changes the texture and appearance of shrimp but does not reliably eliminate foodborne pathogens.
  • For Aguachile Rojo, replace the green cilantro-forward sauce with a sauce made from red chiles.
  • For a milder aguachile, remove the seeds and membranes from the serrano chiles, use fewer chiles, or add extra cucumber.
  • Add sliced avocado just before serving for a creamy contrast to the acidic and spicy sauce.
  • Scallops or firm fish can replace the shrimp, using appropriate food-safety precautions for any seafood served raw or lightly cured.
  • Aguachile is best served immediately while the vegetables are crisp and the sauce is vibrant.
  • Leftovers prepared with fully cooked shrimp should be refrigerated promptly in an airtight container and eaten within 1 day.
  • Freezing is not recommended because the cucumber, onion, and herbs lose their crisp texture after thawing.
  • Do not reheat Aguachile; serve it chilled with fresh tostadas or tortilla chips.

Nutrition

Find it online: https://thefamilycooking.com/aguachile-recipe/