Description
Aguachile is a vibrant Mexican dish featuring fresh raw shrimp ‘cooked’ in a tangy lime and chili marinade, accented with crisp vegetables and herbs. This refreshing, zesty recipe is perfect as a light appetizer or a bright, flavorful main dish served chilled with tortilla chips or tostadas.
Ingredients
Shrimp and Marinade
- 1 pound raw shrimp (peeled and deveined, tails removed)
- 1/2 cup fresh lime juice (2-3 limes)
- 1 garlic clove
- 1 cup cilantro, packed (half of a large bunch), tender stems OK
- 2 jalapeños, sliced in half lengthwise
- 1 serrano chili, sliced in half lengthwise (optional for extra spicy)
- 1 teaspoon kosher salt
Pickled Onions
- ¼ of a red onion, very thinly sliced (use a mandolin)
- Generous pinch salt
- Splash white vinegar (optional, to brighten color)
- Water to cover
Garnishes
- 1 1/2 cups sliced Turkish or English cucumber
- Avocado slices
- Radish slices
- Drizzle of olive oil
- Fresh cilantro leaves
- Tortilla chips or mini tostadas, for serving
Instructions
- Prepare the shrimp: Slice the shrimp lengthwise, removing any veins or tails. Arrange the shrimp in a shallow serving dish in a single layer if possible. Squeeze enough lime juice over the shrimp to cover them completely. Sprinkle with a pinch of salt, turning the shrimp occasionally so both sides become opaque and pink, ‘cooking’ in the lime juice for 20-30 minutes.
- Pickle the onions: Thinly slice the red onion using a mandolin. Place in a bowl and season generously with salt. Pour enough water to cover the onions. Optionally, add a splash of white vinegar to enhance and brighten the onion’s color. Let them soak while preparing the rest.
- Make the aguachile marinade: In a blender, combine fresh lime juice, garlic, cilantro, jalapeños, serrano chili (if using), and kosher salt. Blend until smooth for about one minute, scraping down the sides as necessary. You may incorporate some of the lime juice used to marinate the shrimp to reach 1/2 cup if needed.
- Combine and marinate: Pour the aguachile marinade over the shrimp, tossing gently to coat. Drain the pickled onions well and scatter them over the shrimp, mixing slightly. Add sliced cucumber or radishes for extra crunch if desired. Refrigerate for at least 30 minutes or up to 4 hours. Serve chilled for the best flavor.
- Finish and serve: Before serving, taste and adjust seasoning with salt. Top with creamy avocado slices, fresh cilantro leaves, and a drizzle of olive oil if desired. Serve immediately alongside tortilla chips or mini tostadas for scooping.
- Enjoy: Delight in this classic, tangy Mexican seafood dish as a refreshing starter or light meal.
Notes
- You can substitute scallops for shrimp if preferred.
- Using a mandolin for slicing onions and cucumbers ensures uniform thinness for optimal texture and acidity balance.
- The dish is best served fresh and cold but can be refrigerated for up to 4 hours.
- Adjust the heat level by modifying the amount and type of chilies used.
- If you want a brighter color in the pickled onions, add a splash of white vinegar to the soaking water.
- Prep Time: 15 minutes
- Cook Time: 30 minutes (marination time)
- Category: Appetizer
- Method: No-Cook
- Cuisine: Mexican
