Best 2 Aguachile Recipes

Aguachile is a traditional Mexican seafood dish that originated in the coastal state of Sinaloa. It's a vibrant and refreshing seafood salad made with fresh shrimp, cucumber, red onion, cilantro, and a spicy, tangy sauce made from lime juice, chiles, and sometimes tomatoes. The shrimp is typically marinated in the sauce for a short period before being served, which gives it a bright, citrusy flavor. Aguachile is often served as an appetizer or main course, and it's a popular dish to enjoy during the hot summer months.

There are many different recipes for aguachile, and each one has its own unique flavor profile. Some recipes call for using raw shrimp, while others cook the shrimp briefly before marinating it. The type of chiles used in the sauce can also vary, with some recipes using serrano peppers, while others use habaneros or jalapeños. Additionally, some recipes include other ingredients such as avocado, mango, or pineapple.

No matter which recipe you choose, aguachile is sure to be a hit with your family and friends. It's a delicious and healthy dish that's perfect for any occasion.

Here are our top 2 tried and tested recipes!

AGUACHILE

Aguachile image

I first tried aguachile with freshly caught shrimp when I was visiting the small town of Ajijic, Jalisco, Mexico. Ajijic is one of the quaint towns next to Chapala Lake, which happens to be the largest fresh water lake in Mexico. I fell in love with this super spicy cold shrimp dish, marinated in a serrano-lime juice mixture and topped with fresh red onions, avocados, and cucumbers. Serve with tostadas on the side and an optional ice cold Mexican beer to tame down the heat.

Provided by Yoly

Categories World Cuisine Recipes Latin American Mexican

Time 25m

Yield 2

Number Of Ingredients 8

Ingredients

1 ¼ cups fresh squeezed lime juice
4 fresh serrano chiles
⅓ cup chopped fresh cilantro
1 ½ teaspoons salt, divided, or to taste
1 pound large shrimp - peeled, deveined and butterflied
1 small red onion, thinly sliced
1 avocado - peeled, pitted, and sliced
1 cucumber, sliced

Steps:

Combine lime juice, chiles, cilantro, and 1 teaspoon salt in a blender; blend until smooth.
Divide shrimp onto 2 shallow plates.
Pour chile-lime mixture evenly over the 2 plates of shrimp. Place in the refrigerator and marinate until the shrimp turn opaque and white, 15 to 25 minutes.
Top each plate with red onion and avocado. Place cucumber around the edges. Sprinkle with remaining salt.

Nutrition Facts : Calories 480.5 calories, Carbohydrate 33 g, Cholesterol 345 mg, Fat 19.1 g, Fiber 9.3 g, Protein 50.4 g, SaturatedFat 3 g, Sodium 2099.1 mg, Sugar 7.6 g

AGUACHILE DE CAMARóN (SHRIMP COOKED IN LIME AND CHILE)

Aguachile de Camarón (Shrimp Cooked in Lime and Chile) image

This recipe is part of the Epicurious Online Cooking School, in partnership with the Culinary Institute of America. To watch it being made, and to learn how to make other Mexican classics, check out the video classes.

Provided by Sergio Remolina

Categories Shellfish No-Cook Lunch Seafood Shrimp Cucumber Healthy Lime Juice Chile Pepper Sugar Conscious Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added

Yield Makes 4 servings

Number Of Ingredients 6

Ingredients

1 English cucumber, peeled
1 pound fresh, head-on jumbo shrimp
1 teaspoon kosher salt, plus more to taste
1 cup freshly squeezed lime juice
1/4 cup extra-virgin olive oil
2 to 3 fresh serrano chiles, sliced

Steps:

Cut the cucumber into thin rectangular slices, about 3 inches long, and divide among 4 small plates.
Peel, devein, and butterfly the shrimp, leaving the tail intact but discarding the head. Arrange the shrimp on top of the cucumber slices, sprinkle with salt, cover with plastic wrap, and refrigerate for at least 1 1/2 hours.
In a blender, combine the lime juice, olive oil, chiles, and 1/4 cup of cold water. Process until smooth then season to taste with salt.
Just before serving, drizzle the shrimp with the lime-chile sauce and serve immediately.

Tips:

Choose the freshest shrimp possible. Look for shrimp that are firm and have a slightly translucent appearance. Avoid shrimp that are discolored or have a strong odor.
Use a variety of chili peppers to create a complex flavor profile. Some good options include serrano peppers, jalapeño peppers, and habanero peppers. Be sure to remove the seeds from the peppers before using them, as this will help to reduce the heat.
Use fresh lime juice for the best flavor. Bottled lime juice can be used in a pinch, but it will not taste as good as fresh lime juice.
Serve aguachile immediately after it is made. This dish is best enjoyed fresh.

Conclusion:

Aguachile is a delicious and refreshing seafood dish that is perfect for a summer meal. It is easy to make and can be tailored to your own taste preferences. With its bright and flavorful ingredients, aguachile is sure to be a hit at your next party or gathering.