I’ve been craving something that feels like the complete opposite of everything heavy and rich. Something bright, sharp, a little spicy. Something that wakes you up. So this week’s recipe is shrimp aguachile.
It’s cold, citrusy, and comes together fast. The kind of thing you make when it’s warm out and you don’t feel like turning on the stove, but still want something that really hits.
If you’re serving it on tostadas and want to go the extra mile, Masienda is my favorite for masa. Their stuff is really good.
Recipe below.
Shrimp Aguachile
Similar to ceviche, this is a flavorful Mexican appetizer with shrimp marinated in a lime juice in a bright and spicy chile and cilantro sauce.
Ingredients
Method
- Arrange shrimp in an even layer onto a large platter or two smaller plates. Evenly coat shrimp with lime juice and a sprinkle of salt. Cover and refrigerate for 20 minutes.
- In a blender, add serrano peppers, garlic, cilantro, fish sauce, lime juice, and salt and blend until smooth.
- In a small bowl, sprinkle a pinch of salt onto the red onions, soak in water, then add a splash of white vinegar. Set aside.
- After 20 minutes in the fridge, pour the sauce all over the shrimp. Make sure each piece of shrimp is well coated in the sauce. This can be kept in the fridge for up to 4 hours before serving.
- To serve, drain the red onions and the radishes. Garnish with diced cucumbers, red onions, radish, avocado, and cilantro.
- Serve immediately with your favorite tortilla chips.
