Mexico Aguachile
Aguachile, a seafood and vegetable ceviche, is originally from the coast of Sinaloa, in northwestern Mexico. Since the shrimp is not cooked in this recipe but marinated in lemon juice instead, the shrimp must be very fresh.
Recipe Servings: 4
Prep Time
45 minutes
+ 15 minutes resting
+ 15 minutes resting
Cook Time
Total Time
1 hour
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 2 lb (900 g) fresh, jumbo shrimp, heads removed
- 30 lemons, divided
- 2 red onions
- Salt, to taste
- Pepper, to taste
- Chile de árbol powder (chili powder), to taste
- Worcestershire sauce, to taste
- 4 cucumbers
- 6 serrano chiles, cooked
- 2 cloves garlic
Directions
- Peel, de-vein, and butterfly the shrimp. Rinse with water and drain.
- Place shrimp in a bowl and cover with the juice of 20 lemons. Cover with plastic wrap and let it marinate in the fridge for 15 minutes.
- Cut the onions in half and then slice each half into thin half moons
- Soak the onion in the juice of 6 lemons and some salt.
- When the shrimp are ready, remove from fridge. Drain and reserve the juice.
- Arrange half of the shrimp in a circle on a plate. Season with salt, pepper, chili powder, and a little Worcestershire sauce.
- Place a layer of onion on top of the shrimp. Repeat the procedure with the rest of the shrimp and onion.
- Slice the cucumber into 3-inch (7.5 cm) strips and season with the juice of 4 lemons, salt, and chili powder. Use this mixture to garnish the plate.
- In a blender, process the cooked serrano chile with the garlic and the marinade juice. Pour into a small bowl and use as a dip.
Notes
Variations include aguachile verde (with green serrano chile) and aguachile de pescado (fish aguachile), which resembles Japanese sashimi or Peruvian tiradito.
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