Aguachile

OMG amazing! Never have I had aguachile and not thought it was fabulous in every way. Immediately followed by, how is this not a thing at every Mexican restaurant in India?

It’s made for the Indian palate! Salt, lime, loads of chili, radish, onion, cucumber, and cilantro. Hell, it’s the basics of a traditional Indian salad with the addition of shrimp. I’m genuinely struggling to not write this entire description in caps. That is how much I love aguachile and think it should be standard Indian fare.

Traditionally, aguachile is made with shrimp but there’s no reason it can’t be done with salmon, white fish, tuna, or even octopus. Think ceviche but for those that struggle with delayed gratification and need more spice. Which ever seafood solution you go with, make sure it’s good quality, and for any fish, I’d suggest going sushi grade, just to avoid any yucky things you don’t want to be eating.

Aguachile is perfect as an appetizer or even a meal on a hot summer day. I love making a big batch of smokey Palomas or micheladas and aguachile and spending the afternoon in a hammock relaxing. It also fares well at backyard cookouts, you just put it in a dish over ice. Either way, you really can’t go wrong with this dish. The best part being how simple it is to make and just how well it shows. Like I always say, most bang for your buck. Make something that’s painfully easy but tastes and shows like a million bucks.

If you are making a large batch, make sure to keep it cold and store it properly. The last thing you want is bad shrimp. I tend to make enough to be consumed in 3-4 days. Partly because I love that it gets more flavorful the next day, and much much spicier!

Love fresh spicy foods? Try these:

Aguachile

Course: AppetizersCuisine: MexicanDifficulty: Easy

Servings

4

servings

Prep time

45

minutes

45

minutes

Cook Mode

Keep the screen of your device on

Ingredients

• 1 lb uncooked shrimp

• 1 cup fresh lime juice

• 1 garlic clove

• 1 bunch cilantro

• 2 Serrano chili, sliced in half

• 1/2 red onion, sliced thinly

• 1 tsp kosher salt

• 2 English or Japanese cucumbers, sliced thinly

• 1 avocado, sliced thinly

• 1 bunch red radishes, sliced (optional)

• Cilantro leaves, for garnish (optional)

• 1/4 cup cold water

• Tortilla chips, for serving

Directions

• Prep:
• De-vein and butterfly shrimp.
• Transfer shrimp to a plate, cover with 1/3 cup lime juice and sprinkle with salt.
• Cover and set aside while you prep the rest of the ingredients.
• Sauce:
• In a food processor or blender combine chilies, remaining lime juice, cilantro, water, and blend till smooth.
• Combine:
• In a serving dish layer cucumbers and onion.
• Add shrimp in marinade.
• Pour aguachile sauce over.
• Refrigerate until serving.
• Serve:
• Before serving, garnish with avocado, radish, and cilantro. Serve cold with corn tortilla chips.

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