Aguachile is closely related to ceviche and if you like sushi or poke bowls, I guarantee you will love this healthy & fresh recipe. The main difference between ceviche and aguachile is the shrimp (or other shellfish) is cured in the lime juice mixture for about 20 minutes whereas for ceviche it’s cooked for hours so the shrimp cooks through. Also, Aguachile does not contain any tomatoes or tomato juice…..well, at least the ceviche I make does.
This is a staple dish I grew up eating and my family is crazy about. Specially my six brothers! Yep, I grew up with that many boys in one household lol! I’m the youngest of nine and we’re all over the place in Mexico and here in the United States. The only way for us to stay in touch daily is through our WhatsApp group that’s filled with jokes, kid & food photos. What foods have the most photos? Aguachile and tacos!
- 1 lb good quality raw shrimp
- 1 jalapeño pepper or 2 serrano chilies if you like it more spicy, stemmed and cut into 1/4-inch pieces
- 1/4 cup fresh cilantro
- 2 tablespoons water
- 6 tablespoons fresh juice from 4 limes
- Kosher salt
- Freshly ground black pepper
- 1/4 cup thinly sliced red onion
- 1 cucumber, thinly sliced
- 1 sliced avocado
- Tostadas or corn tortilla chips for serving
Split shrimp in half lengthwise and discard any veins. Transfer to a plate cover with plastic, and refrigerate while you prepare the rest of the ingredients.
In a blender, add the chilies, cilantro, water & lime juice. Blend it thoroughly.
In a mixing bowl, toss shrimp with chili-lime marinade, onion, and cucumber. Season with salt and pepper to taste then place in refrigerator for 10 to 20 minutes. Serve right away topped with avocado and tostadas on the side.