Aguachile is a vibrant and refreshing Mexican dish, perfect for seafood lovers. Originating from Sinaloa, it’s somewhat similar to ceviche but spicier and with a bolder flavor. Here’s a step-by-step guide to making homemade aguachiles.
Ingredients:
- 1 lb (450g) of shrimp, peeled and deveined (preferably fresh)
- 1 cucumber, thinly sliced or cut into matchsticks
- 1 red onion, thinly sliced
- 4-5 limes, juiced (for marinating the shrimp)
- 1-2 serrano or jalapeño peppers, sliced (adjust for desired spice level)
- 1 handful of cilantro, chopped
- 1/2 cup of water
- 1-2 cloves of garlic, finely minced
- Sea salt and pepper, to taste
- Optional: avocado slices and tostadas for serving
Instructions:
- Prepare the shrimp: Butterfly the shrimp by slicing them down the middle, leaving them in half but still connected. Place them in a bowl and cover with the freshly squeezed lime juice. Let them marinate in the fridge for about 15-20 minutes, until the shrimp turn opaque.
- Prepare the aguachile sauce: In a blender, combine the serrano peppers, water, garlic, and a few sprigs of cilantro. Blend until smooth. If you prefer more heat, you can leave in the seeds from the peppers. Season with salt and pepper to taste.
- Assemble the aguachile: Drain the shrimp from the lime juice (leave some for flavor), and toss them with the cucumber, red onion, and cilantro in a large bowl. Pour the aguachile sauce over the top and mix well.
- Chill: Let the aguachile rest in the fridge for another 10-15 minutes to allow the flavors to meld.
- Serve: Serve chilled with slices of avocado and crispy tostadas on the side for a crunchy contrast. You can also garnish with extra cilantro and lime wedges for a burst of freshness.
Tips:
- The fresher the shrimp, the better the dish!
- You can experiment with adding mango or jicama for a sweet, crunchy twist.
Enjoy this zesty, spicy, and refreshing aguachile—it’s perfect for a summer day or whenever you’re in the mood for something light and flavorful.
