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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.
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Prep Time 20 minutes
Total Time 20 minutes
Servings: 4
Ingredients Method

Ingredients
  

FOR THE SHRIMP
  • 1 lb shrimp (peeled, deveined, and cut in half long ways)
  • 1-2 whole limes (juiced)
  • ½ tsp salt (Diamond Crystal)
FOR THE SAUCE
  • 2 whole serrano peppers, deseeded (if you prefer it to be less spicy)
  • 1 clove garlic (peeled)
  • 1 cup cilantro (roughly chopped)
  • 2 tsp fish sauce
  • ½ cup lime juice (about 3½ limes)
  • ½ tsp salt (Diamond Crystal)
FOR THE GARNISHES
  • ¼ whole red onion (sliced)
  • 1 tsp white vinegar
  • 1 pinch salt (Diamond Crystal)
  • 1 whole persian cucumber (cored and diced)
  • 2 whole radishes (thinly sliced and soaked in cold water)
  • 3 sprigs cilantro leaves
  • 1 small avocado (diced)

Method
 

  1. 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.
  2. In a blender, add serrano peppers, garlic, cilantro, fish sauce, lime juice, and salt and blend until smooth.
  3. 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.
  4. 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.
  5. To serve, drain the red onions and the radishes. Garnish with diced cucumbers, red onions, radish, avocado, and cilantro.
  6. Serve immediately with your favorite tortilla chips.