Best 3 Aguachiles Recipes

Aguachiles, a traditional Mexican seafood dish, is a vibrant and refreshing ceviche-like dish that tantalizes the taste buds with its zesty flavors. Originating from the coastal regions of Mexico, aguachiles is a delightful combination of raw shrimp or other seafood, marinated in a spicy and tangy sauce made from chiles, lime juice, and a variety of herbs and spices. This article delves into the realm of aguachiles, presenting a diverse collection of recipes that showcase the versatility and regional variations of this delectable dish. From the classic Aguachile Verde, featuring a vibrant green sauce made with tomatillos, to the fiery Aguachile Rojo, boasting a deep red hue from arbol chiles, this article offers a culinary journey that caters to diverse palates and preferences. Additionally, it explores unique variations such as the Aguachile de Camarón, made with succulent shrimp, and the Aguachile de Pulpo, featuring tender octopus, providing a range of options for seafood enthusiasts. Each recipe is meticulously detailed, providing step-by-step instructions to guide home cooks in recreating these authentic Mexican flavors in the comfort of their own kitchens.

Here are our top 3 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

AGUACHILES

Aguachiles image

Aquachile is essentially a very spicy version of ceviche typically made with shrimp (camarones in Spanish). Aguachile is best served cold. As such, keep your shellfish chilled at all times as it will not have enough time to cool properly while marinating. If it's a particularly hot day, rest your shellfish on a plate of ice as you work to ensure that it remains cold.

Provided by Gene Padilla

Categories Mexican

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1 lb fresh shrimp
4 serrano chilies, stemmed and rough chopped
5 -6 limes, juiced
1/3 cup cilantro
1 1/4 teaspoons salt
1/2 small red onion, finely sliced
1/3 cucumber
1 avocado, sliced
8 -10 tostadas

Steps:

You will need to butterfly and devein your shrimp. Using a sharp knife, cut each shrimp lengthwise along the back. For larger shrimp, cut them cleanly into two halves. For smaller shrimp, do not cut all the way through so that the two halves stay together. Once open, remove the gray line of guts running through the center of the shrimp.
In a blender, add the chilies, lime juice, cilantro, and the first teaspoon of salt. Blend until the chilies are just broken up. Don't worry about making a smooth paste. A few chunks of chili are not a problem.
Cover the shellfish with the blended sauce. Marinate in the refrigerator for 15 - 20 minutes. You will know it's done when the surface of the shellfish begins to turn opaque and white. If the sauce does not completely cover the shellfish, stir the mixture after about 5 minutes to ensure it marinates evenly.
While the shellfish is marinating, peel the cucumber and scrape out the seeds. Cut into 1/2 inch cubes.
To serve Add the cucumber to the bowl of shellfish and toss to combine. Spoon the shellfish, cucumber and sauce into a large flat serving dish. Sprinkle with the remaining 1/4 teaspoon salt. Top with the sliced onions and serve with tostadas and sliced avocados.

AGUACHILE RECIPE

Aguachile Recipe image

Serve your family a simple shrimp dish with a kick today with our Aguachile Recipe. They're sure to ask again and again for our Aguachile Recipe.

Provided by My Food and Family

Categories Home

Time 1h15m

Yield 4 servings

Number Of Ingredients 11

Ingredients

1-1/2 cups lime juice
2 serrano chiles, stems removed, divided
24 large cooked cleaned medium shrimp
1 roma tomato, seeded and chopped
1/3 purple onion, sliced
1 cucumber, peeled and chopped
1 avocado, chopped
2 Tbsp. A.1. Original Sauce
1/3 cup fresh cilantro, chopped
1 tsp. cracked black pepper
4 fresh lime wedges

Steps:

In a blender container, combine lime juice and 1 serrano chile with stem removed. Blend until ingredients are combined.
In a large bowl, combine shrimp and lime juice mixture. Cover with plastic wrap and refrigerate for 1 hour.
Add tomato, onion, remaining serrano chile in slices, cucumber, avocado and A.1. Original Sauce. Gently stir to combine. Sprinkle with cilantro and fresh cracked pepper.
Serve with lime wedges.

Nutrition Facts : Calories 240, Fat 9 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 170 mg, Sodium 390 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 24 g

Tips:

Use the freshest seafood possible. This will ensure that your aguachile is as flavorful and delicious as possible.
Choose a type of seafood that you enjoy. Aguachile can be made with shrimp, prawns, scallops, or even octopus.
Be careful not to overcook the seafood. Seafood should be cooked until it is just opaque and flaky.
Use a variety of vegetables in your aguachile. This will add flavor, color, and texture to the dish.
Don't be afraid to experiment with different flavors. Aguachile is a versatile dish that can be customized to your own taste.
Serve aguachile immediately after it is made. This will ensure that it is at its freshest and most flavorful.

Conclusion:

Aguachile is a refreshing and flavorful Mexican dish that is perfect for a summer meal. It is easy to make and can be customized to your own taste. With a few simple ingredients, you can create a delicious and healthy meal that the whole family will enjoy.