Aguachile
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recipe
Prep time
10
m
Total time
25
m
Yields
8
Servings
Enjoy our Aguachile, served with La Campera Tortilla Factory Corn Tostadas. Aguachile is a tasty seafood dish from the coast of Sinaloa, Mexico. It’s fresh, spicy, and full of bold flavor. The dish features raw shrimp marinated in a mix of lime juice, chilies, and spices. The name “aguachile” means “chili water” in Spanish, referring to the spicy, citrusy sauce that “cooks” the shrimp. It is often served with sliced cucumber, red onion, and fresh cilantro. These toppings add a cool crunch that balances the heat. You can enjoy it as a starter or a light meal. It’s simple to make and brings the bright, vibrant flavors of coastal Mexico right to your plate.
Ingredients
1
Lb.
1 pound raw shrimp (peeled and deveined, tails removed)
1-2
1–2 large limes
1/4
¼ of red onion, very thinly sliced
1
1 splash white vinegar, optional, to brighten color
4
Cups
4 cups of water, to cover
1 1/2
Cups
1 1/2 cups sliced Turkish or English cucumber
2
2 avocados, sliced
6
6 radishes, sliced
2
Tbsp.
2 tablespoons of olive oil
1
Cup
1 cup of cilantro leaves
1
1 package of La Campera Tostadas
1/2
Cup
1/2 cup of fresh lime juice (2-3 limes)
1
1 garlic clove
1
Cup
1 cup cilantro, very thinly sliced
2
2 jalapeños, sliced in half lengthwise
1
1 serrano chili, sliced in half lengthwise ( optional for extra spicy)
1/2
Tsp.
1/2 teaspoon of salt, to season to taste
1
Tsp.
1 teaspoon of salt
La Campera Corn Tostadas
Directions
Step
1
Slice the shrimp in half (lengthwise) and remove any veins or tails. Place in a shallow serving dish in one layer if possible. Squeeze with enough lime to cover the shrimp- which will cook the shrimp, turning them slightly pink. Sprinkle with a little salt. Turn shrimp over as needed to cook both sides in the lime juice – this will take about 20-30 minutes.
Step
2
Thinly slice the red onion, place it in a bowl, and season it generously with salt. Pour just enough water to cover the onions. Optional: Add a splash of white vinegar to enhance and bring out the red color of the onion.
Step
3
Make the Aguachile Marinade: Place the ingredients in a blender and blend until smooth, for a full minute, scraping down sides as necessary. If you have excess lime juice marinating the shrimp you can use some of this in the blender to make your ½ cup.
Step
4
Pour the aguachile marinade over the shrimp and toss to coat. Drain the onions and scatter them over top, mixing them in slightly. Add cucumber or radishes if you like. Refrigerate for 30 minutes or up to 4 hours. This is best served cold!
Step
5
When ready to serve, add avocado slices to the top, scatter with fresh cilantro, and drizzle with olive oil.
Step
6
Serve with tostadas. Enjoy!
