Aguachile

Aguachile is a Mexican appetizer, similar to ceviche, made with shrimp that is marinated and “cooked” in lime juice.

Ingredients

  • 1/2 lb large shrimp (uncooked, as fresh as possible)
  • 4-5 limes
  • 1 garlic clove
  • 1 bunch cilantro
  • 1 jalapeno
  • 1 tsp salt
  • splash of white vinegar
  • 1/2 avocado for garnish
  • 1/4 red onion for garnish
  • Olive oil drizzle
  • 1 tsp salt

Instructions

  • Slice the raw shrimp down the middle lengthwise into 2 halves and remove any veins and tail.  Clean thoroughly
  • Fan the shrimp out on a plate in a single layer and cover with lime juice and a sprinkle of salt
  • Place in the fridge and allow to marinate for 10 minutes.  After 10 minutes, flip the shrimp over and let marinate for another 10-15 minutes, until it begins to change a pinkish color
  • Slice a red until super thin.  Use a mandolin if you have one.  Set the onion in a bowl, cover with water.  Optional, and add a splash of white vinegar.  The water is to mellow out the onion and the vinegar is to bring out the red color of the onion.
  • Scoop out the half avocado, slice it and fan it out

Aguachile Marinade

  • In a blender, add garlic, cilantro (reserve a few stems for garnish), 1/2 cup lime juice, 1/4 jalapeno (add as much/little as you want), and 1 tsp salt
  • Pulse/blend until smooth and set aside

Assembly

  • Take a clean plate and spread some of the aguachile marinade on the bottom
  • Take your shrimp out of the lime marinade and fan it out, single layer, onto the aguachile plate
  • Cover the shrimp with the remaining aguachile marinade
  • Wring out the red onion and sprinkle on top
  • Slice the remaining jalapeno into rings and spread around as a garnish
  • Add the sliced avocado on top and garnish with a bit of chopped cilantro, sprinkle with salt, drizzle with olive oil
  • Serve chilled with tortilla chips or tostadas

You can make this a little in advance, but not too far ahead as you don’t want the shrimp to “overcook” in the lime juice.  Refrigerate for up to 4 hours and serve cold.

George Christidis