Aguachile Recipe (Aguachile Verde)
Ingredients
For the shrimp:
- 1 pound raw shrimp, peeled, deveined, tails off
- 1 - 2 large fresh limes
- Pinch of salt
For the onions:
- ¼ red onion, sliced very thinly
- Pinch of salt
- Water to cover the onions
- 1 teaspoon white vinegar , (optional)
Marinade:
- 1/2 cup fresh lime juice, (see step 4 and notes)
- 1 garlic clove, peeled
- 1 small bunch of cilantro , (about 1 cup packed)
- 2 medium serrano or jalapeno peppers, sliced in half lengthwise, stem and seeds removed - veins intact , (see notes)
- 1-2 tablespoons water, (optional)
- ¾ - 1 teaspoon salt, or to taste
Optional Garnishes:
- 1/2 small English cucumber, cut in half lengthwise and sliced thinly
- 2-3 Radishes, thinly sliced
- 1 Ripe avocado, seeded, peeled and sliced or chopped
- Jalapeno or serrano pepper, sliced
- Fresh cilantro leaves
- Olive oil
For Serving (optional):
- Tortilla chips or crispy tostada shells
Instructions
- Using a sharp knife, slice the shrimp in half lengthwise (like butterflied shrimp).
- In a shallow dish, place the shrimp on a single layer, if possible. In this dish, the shrimp is fully "cooked" in lime juice, so it’s essential to layer the shrimp evenly and to use enough lime juice to completely cover the shrimp. Season with salt and allow to sit for 25-30 minutes, turning at least once so both sides of the shrimp cook evenly. The shrimp will turn light pink and will no longer be transparent.
- Meanwhile, place the red onions in a bowl and season them generously with salt. Add enough cold or room temperature water to completely cover them. This will take the sharp raw onion taste away. As an optional step, stir in the vinegar. The vinegar brightens up and enhances the color of the onion. Allow the onions to sit for at least 10 minutes or until you are ready to use them.
- To make the marinade, place the excess lime juice marinating the shrimp into a measuring cup. Add enough fresh lime juice to complete ½ cup of juice.
- In a blender or in a food processor, place the garlic, the cilantro, the chile peppers and the ½ cup of lime juice. Blend until smooth, scraping the sides of down with a spatula as needed. To reach a sauce consistency, add a couple of tablespoons of water if needed. Season to taste with salt.
- Pour the cilantro marinade over the shrimp and gently toss to coat.
- Drain the onions and quickly rinse them under cold running water. Place the onions on top of the shrimp, cover and refrigerate for 30 minutes and up to 2 hours before serving.
- When ready to serve, taste and adjust seasoning as needed. Serve with sliced cucumbers, radish slices, avocado, chiles, cilantro leaves, and a drizzle of olive oil. Serve cold, with tortilla chips or tostadas cut into pieces.
Notes
- Shrimp: For this aguachiles recipe, I use large or medium raw shrimp, deveined with the tails removed. While the fresh lime juice will fully "cook" the raw shrimp, you can opt for pre-cooked shrimp if you prefer. Although the flavor may be slightly milder compared to using raw shrimp, it will still be absolutely delicious.
- Lime Juice: There’s no substitute for freshly squeezed lime juice in this recipe. When selecting limes, opt for ones that are slightly soft to the touch, with thinner skin and lighter in green color, as they tend to be juicier than hard, dark green limes. These limes also have a milder acidity, which creates a more balanced and flavorful dish.
- Onion: I love using red or purple onion, thinly sliced in this recipe.
- Chile Peppers: For a spicier marinade, use serrano peppers instead of jalapeños which are a bit milder. If you are sensitive to spicy food, remove both the seeds and the veins.
- Marinade or Chile Water: You will use most of the lime juice from marinating the shrimp plus enough lime juice to complete ½ cup of fresh lime juice to make the green sauce.
- Fresh Cilantro: Both, leaves and stems can be used.
- To Marinate: To make this shrimp dish, use a shallow bowl or dish that can accommodate the shrimp on a single layer. You want to make sure the shrimp is completely covered in lots of lime juice so it cooks evenly.
- Using Other Seafood: Instead of raw shrimp, you can use raw scallops sliced into ¼-inch slices.
Nutrition
Calories: 66 kcal, Carbohydrates: 4 g, Protein: 11 g, Fat: 1 g, Saturated Fat: 0.1 g, Polyunsaturated Fat: 0.1 g, Monounsaturated Fat: 0.1 g, Trans Fat: 0.01 g, Cholesterol: 95 mg, Sodium: 720 mg, Potassium: 142 mg, Fiber: 1 g, Sugar: 1 g, Vitamin A: 225 IU, Vitamin C: 15 mg, Calcium: 50 mg, Iron: 0.3 mg
