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.