Camarones en Aguachile (Aguachile with Shrimp)
A super fresh and tangy appetizer that brings the heat. Aguachile, also known as Fire Water, “cooks” fresh shrimp in a spicy marinade of lime, serrano peppers, cilantro and garlic, then topped with crunchy red onions and cucumbers, and creamy avocado.
Ingredients
- 1 ½ lb — Fresh Wild Shrimp, peeled, deveined and butterflied
MARINADE
- 1 cup — Freshly Squeezed Lime Juice, split in half (approx. 12 limes)
- 2 — Serrano Peppers, destemmed and coarsely chopped (for less heat remove veins and seeds)
- 2 bunches — Cilantro, thick stems removed, coarsely chopped
- 2 cloves — Garlic, or more to taste finely chopped
- Salt, to taste
TOPPINGS
- ½ — Red Onion, finely sliced or julienned
- 1 — English Cucumber, thinly sliced
- 1 — Avocado, sliced thinly
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Instructions
Get the Shrimp Ready
- Start by thawing the shrimp if needed, then peel, devein, rinse, and dry thoroughly. Cut each shrimp in half (lengthwise), and keep them chilled in the refrigerator.
Juice the Limes
- Cut them in half, and using a handheld juicer, juice the limes into a bowl.
Marinate the Shrimp
- Arrange them evenly in a dish and pour half the lime juice over them. Let marinate for 30 minutes, then flip and marinate for another 30 minutes.
Blend the Marinade
- In a blender, combine the remaining lime juice, garlic, serrano peppers, and cilantro, blending until you have a smooth texture. Add more lime juice or water if too thick.
Chop the Toppings
- Slice the red onions thinly, soaking them in water with a generous amount of salt, and a splash of vinegar for 20 to 30 minutes. Slice the cucumber thinly. Slice the avocado into thin pieces.
Assemble
- Pour the cilantro marinade over the shrimp and lime juice, stirring it into the dish. Stir the drained onions, and cucumber into the marinade shrimp, saving some to sprinkle over the top. Refrigerate until you are ready to serve. Place chopped avocado and cilantro leaves on the dish when ready to serve. And enjoy!
Notes
Use Fresh Ingredients
Fresh and quality ingredients are so important to make sure that this dish turns out perfectly with the best texture and flavor.
Make the Spice Level Perfect For You
Different chili peppers will bring a different heat level. From lowest to highest, we recommend jalapeno, serrano and habanero. You can also minimize the heat of a pepper by removing the veins and seeds.
Marinate Shrimp to Your Liking
Traditional aguachile calls for a super quick marinade, leaving the shrimp less “cooked” than ceviche. I recommend marinating the shrimp until you reach your desired texture and opaqueness of the shrimp. Keep in mind that the size of shrimp will also impact how quickly the shrimp will “cook”. Large shrimp needing more time as well.
Chill Before Serving
This will allow all of the flavors to meld together, as well as enhance the texture of the shrimp.
Garnish Only Before Serving
Adding the cucumber, onion, and avocado just before serving will keep them fresh and vibrant and avoid them from becoming soggy.
Enjoy This Dish Fresh
I highly recommend serving and enjoying this dish shortly after preparation. Fresh is best!
Follow Food Safety Best Practices
When working with raw seafood or fish, it is crucial to follow best practices for food safety. Link out to article on food safety best practices or include as a tip box above.
Nutrition information is automatically calculated, so should only be used as an approximation.