Entree: Mexico – Sinaloa & Pacific Coast – Aguachile (Spicy citrus-marinated raw shrimp dish with chiles, cucumber, and lime from Mexico's Pacific coast)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 0 min

Additional 20 min

Total 35 min

Ingredients

- 1 lb (454 g) raw shrimp, peeled, deveined, tails removed (medium to large)
- 1 1/2 cups (360 ml) freshly squeezed lime juice (about 12–14 limes)
- 6 serrano chiles, approx. 60 g (adjust for heat), stems removed
- 1 cup (30 g) packed cilantro leaves with tender stems
- 1 tsp (5 g) kosher salt, plus more to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 1 small English cucumber, thinly sliced, approx. 8 oz (225 g)
- 1/2 small red onion, very thinly sliced, approx. 4 oz (115 g)
- 1 ripe avocado, sliced, approx. 7 oz (200 g)
- 2 tbsp (30 ml) olive oil (optional, for smoothing the sauce)
- 8 tostadas or tortilla chips, approx. 200 g, for serving

Instructions

1. Clean and butterfly the shrimp: slice lengthwise through the back and press flat so shrimp are in single thin pieces. Place shrimp in a nonreactive bowl and sprinkle with 1 tsp (5 g) kosher salt and 1/2 tsp (1 g) black pepper.
2. Make the aguachile marinade: in a blender combine serrano chiles (start with fewer if sensitive to heat), cilantro, and 1/2 cup (120 ml) of the lime juice. Blend to a smooth puree, adding up to 2 tbsp (30 ml) olive oil if desired to smooth texture. Taste and adjust heat and salt.
3. Pour the blended chile-cilantro mixture over the shrimp, then add remaining 1 cup (240 ml) lime juice. Stir gently to coat. The acidity will “cook” the shrimp; allow to marinate in the refrigerator for 12–20 minutes until shrimp turn opaque and firm.
4. While shrimp marinate, arrange cucumber slices and red onion in a shallow bowl or serving platter. After the shrimp are opaque, pour the shrimp and marinade over the cucumber and onion and toss gently to combine.
5. Taste and adjust seasoning, adding more kosher salt if needed. Scatter sliced avocado and additional cilantro over the top.
6. Serve immediately chilled with tostadas or tortilla chips for scooping. Aguachile is best eaten the same day it is made.