Spicy Shrimp Aguachile
Spicy Shrimp Aguachile is a vibrant and zesty dish that hails from the coasts of Mexico. This refreshing cocktail of marinated shrimp captures the essence of summer with its bright flavors and a delightful kick from serrano chilies. The shrimp, butterflied and marinated in freshly squeezed lime juice, absorb the heat and acidity, transforming into a tantalizing dish that's perfect as an appetizer or light meal. Paired with crisp cucumber, creamy avocado, and vibrant red onion, each bite offers a crunchy and creamy texture. Best served chilled, Aguachile promises to excite your palate and impress your guests.
N/A
Servings
N/A
Calories
9
Ingredients
Ingredients
Fresh shrimp
1 lb (butterflied and deveined)
Serrano chilies
4 (stemmed and rough chopped)
Limes
5-6 (juiced)
Cilantro
1/3 cup (fresh, roughly chopped)
Salt
1 1/4 teaspoons (divided)
Red onion
1/2 small (finely sliced)
Cucumber
1/3 (peeled and diced into 1/2 inch cubes)
Avocado
1 (sliced)
Tostadas
8-10
Instructions
1
Begin by preparing the shrimp. Using a sharp knife, butterfly and devein each shrimp by cutting them lengthwise along the back. For larger shrimp, cut them into two halves, ensuring the cut is clean. For smaller shrimp, make a shallow cut so that they open like a book without fully separating. Remove the dark line of guts from each shrimp.
2
In a blender, combine the rough-chopped serrano chilies, freshly squeezed lime juice, cilantro, and 1 teaspoon of salt. Blend the mixture until the chilies are roughly broken down; a few chunks are perfectly acceptable as they add texture.
3
Transfer the blended chili sauce over the shrimp, ensuring they are thoroughly coated. Cover and let the shrimp marinate in the refrigerator for 15-20 minutes. You’ll know they are ready when the shrimp turn opaque and white. If the sauce does not cover the shrimp completely, stir the mixture halfway through.
4
While the shrimp marinate, peel the cucumber, slice it in half lengthwise, and scoop out the seeds. Cut the cucumber into 1/2 inch cubes and set aside.
5
After marinating, add the diced cucumber to the bowl of shrimp and gently toss to combine.
6
To serve, spoon the shrimp and cucumber mixture onto a large, flat serving dish. Sprinkle the remaining 1/4 teaspoon of salt over the top, and arrange the finely sliced red onion and avocado elegantly on top. Serve with crispy tostadas for a delightful crunch.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Spicy Shrimp Aguachile?
Spicy Shrimp Aguachile is a vibrant and zesty Mexican seafood dish featuring shrimp marinated in a lime and chili sauce.
What are the primary ingredients for this recipe?
The main ingredients are fresh shrimp, serrano chilies, limes, cilantro, salt, red onion, cucumber, avocado, and tostadas.
How many serrano chilies are required?
The recipe calls for 4 serrano chilies, which should be stemmed and rough chopped.
How long should the shrimp marinate?
The shrimp should marinate in the refrigerator for 15-20 minutes.
How can I tell when the shrimp is ready?
The shrimp are ready when they turn opaque and white from the acidity of the lime juice.
What should I do if the sauce does not cover the shrimp completely?
If the sauce doesn't cover the shrimp, simply stir the mixture halfway through the marinating time.
How should the shrimp be prepared for this dish?
Shrimp should be butterflied and deveined by cutting them lengthwise along the back.
How many limes are needed for the marinade?
You will need between 5 and 6 freshly juiced limes.
What is the desired consistency of the chili sauce?
The sauce should be blended until the chilies are roughly broken down, allowing for a few small chunks for texture.
How do I prepare the cucumber?
Peel the cucumber, slice it in half lengthwise, remove the seeds, and dice it into 1/2 inch cubes.
When is the cucumber added to the dish?
The diced cucumber is added and tossed with the shrimp after the marination process is complete.
What toppings are used for Spicy Shrimp Aguachile?
The dish is topped with finely sliced red onion and elegant slices of avocado.
What is the best way to serve Aguachile?
It should be served chilled on a large, flat dish accompanied by crispy tostadas.
Can I use different sizes of shrimp?
Yes; larger shrimp can be cut in half, while smaller shrimp should be cut shallowly to butterfly them.
Is this dish served warm?
No, Aguachile is best served chilled as a refreshing appetizer or light meal.
What flavor profile does this recipe offer?
It offers a bright, zesty flavor with a spicy kick from the chilies and a creamy contrast from the avocado.
Where does Aguachile originate?
Aguachile is a coastal Mexican dish known for its fresh and vibrant ingredients.
How much salt is used in the marinade?
1 teaspoon of salt is included in the blended chili and lime mixture.
Is fresh cilantro used?
Yes, the recipe uses 1/3 cup of fresh, roughly chopped cilantro.
How do I devein the shrimp properly?
Use a sharp knife to cut along the back and remove the dark line of guts from each shrimp.
Do I need a blender for this recipe?
Yes, a blender is used to combine the chilies, lime juice, cilantro, and salt for the marinade.
What amount of shrimp is required?
The recipe calls for 1 pound of fresh shrimp.
Is the red onion cooked?
No, the red onion is kept raw and finely sliced to provide a sharp, crisp garnish.
What size should the cucumber pieces be?
The cucumber should be diced into cubes approximately 1/2 inch in size.
Is this a good dish for entertaining?
Yes, its vibrant colors and refreshing taste make it an impressive appetizer for guests.
What role does lime juice play in the recipe?
The lime juice acts as the marinating agent that transforms the raw shrimp into an opaque, cooked-like state.
How should the final dish be arranged?
Spoon the shrimp and cucumber onto a dish and arrange the onion and avocado elegantly on top.
Is this considered a heavy meal?
No, it is a light and refreshing dish, perfect for summer or as a cocktail-style appetizer.
Should I remove the cucumber seeds?
Yes, the recipe instructs to scoop out the seeds before dicing the cucumber.
What is the total amount of salt used?
A total of 1 1/4 teaspoons of salt is used, divided between the marinade and the final seasoning.