AGUACHILES
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
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.
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Zillhan Basson
[email protected]I'm always looking for new seafood recipes, and this aguachile definitely fits the bill. It's a delicious and healthy dish that's perfect for a summer meal.
Sheikh Rakibul Hasan Sani
[email protected]This aguachile is the perfect balance of spicy and tangy. I love the addition of the cucumber and red onion.
mirembe diane
[email protected]I've never had aguachile before, but this recipe made me a fan. It's so refreshing and flavorful.
claudia ramos
[email protected]I love how easy this recipe is to make. It's perfect for a busy weeknight meal.
Joe Wwilson
[email protected]This is a great recipe for a quick and easy weeknight meal. It's also a healthy and flavorful dish that the whole family will enjoy.
Raniya Henley
[email protected]I made this aguachile for a party, and it was a huge hit! Everyone loved it. I especially liked the addition of the avocado slices.
Mudasir king
[email protected]This was my first time making aguachile, and it turned out great! I followed the recipe exactly, and the results were delicious. The shrimp was cooked perfectly, and the flavors were well-balanced.
MONTEAL TAYLOR
[email protected]I love the combination of flavors in this aguachile. The lime juice, cilantro, and serrano peppers really shine through.
Nilam Shahi
[email protected]This recipe is a great way to use up leftover shrimp. It's also a healthy and refreshing dish that's perfect for a summer meal.
aira sanchez
[email protected]The aguachile was amazing! The shrimp was cooked perfectly and the flavors were on point. I will definitely be making this again.
Zohaib Durrani
[email protected]I've made this aguachile several times now, and it's always a crowd-pleaser. It's so easy to make, and the results are always delicious.
maddie
[email protected]This aguachile recipe is a keeper! The flavors are bright and tangy, and the shrimp is cooked perfectly. I served it with some avocado slices and extra cilantro, and it was a hit with my family.