Aguachile Rojo is a vibrant and spicy Mexican dish, perfect for seafood lovers seeking something fresh, flavorful, and with a kick. Originating from the coastal regions of Mexico, especially Sinaloa, Aguachile traditionally uses raw shrimp marinated in a tangy, spicy lime-chili sauce.
Ingredients:
- 1 lb raw shrimp, peeled, deveined, and butterflied
- 1/2 cup lime juice (freshly squeezed)
- 3 dried guajillo chilies, stemmed and seeded
- 1 dried chile de árbol (optional for extra heat)
- 1 Roma tomato
- 1 small cucumber, thinly sliced
- 1/2 red onion, thinly sliced
- 1 jalapeño or serrano pepper, thinly sliced (optional)
- 1 clove garlic
- 1/4 cup cilantro leaves
- Salt to taste
- Freshly ground black pepper to taste
- Tostadas or tortilla chips (for serving)
Instructions:
- Prepare the Chilies: In a small pan, lightly toast the guajillo and chile de árbol chilies over medium heat until fragrant, about 1–2 minutes. Be careful not to burn them.
- Blend the Marinade: Place the toasted chilies in a blender with the Roma tomato, garlic, and lime juice. Blend until smooth. Add a bit of water if needed to achieve a smooth consistency. Season with salt and pepper to taste.
- Marinate the Shrimp: In a bowl, pour the chili-lime marinade over the shrimp, making sure they’re fully submerged. Let them marinate in the refrigerator for about 15–20 minutes, or until the shrimp turn opaque and slightly “cooked” by the acidity of the lime juice.
- Prepare the Vegetables: While the shrimp are marinating, thinly slice the cucumber, red onion, and jalapeño (if using).
- Assemble the Aguachile: Once the shrimp are ready, toss them together with the cucumber, red onion, and cilantro. Adjust seasoning with more salt and pepper if needed.
- Serve: Serve the Aguachile Rojo chilled with tostadas or tortilla chips on the side. Enjoy immediately for the freshest flavor!
