Fish & seafood
Aguachile
A dish of raw shrimp marinated in a spicy lime juice, typical of the coast of Sinaloa. Very fresh and tangy, it is eaten right away, the shrimp remaining slightly translucent in the center.
Ingredients
Ingredients
Garniture
Spices & seasoning
Optional extras
On the side
Instructions
- Squeeze the limes to get about 250 ml of juice and strain it to remove the seeds.
- Blend the serrano chilies, garlic, some of the cilantro and a pinch of salt with a little lime juice to make a green paste.
- In a large dish, pour the remaining lime juice over the shrimp and add the chili paste. Let marinate 5 to 10 minutes, until the shrimp turn opaque on the surface.
- Finely slice the red onion and cucumber, then add them to the mixture.
- Season with salt, pepper, cumin and olive oil, then mix gently.
- Plate in deep bowls, garnish with the radish slices and the remaining cilantro.
- Serve immediately with warm tortillas and avocado slices.
Variations and tips
Tostada version. Serve the aguachile on crispy corn tostadas instead of in a bowl.
Using what's easy to find. Replace the serrano chilies with jalapeños or Thai chilies, adjusting to your taste.
More ideas
Mexico
Mexico
Mexico
Mexico
Mexico
Mexico
Mexico
Mexico
Original Ecomely recipe.