Homemade Aguachiles
Aguachiles is a vibrant and flavorful Mexican seafood dish, typically made with raw shrimp marinated in a spicy, citrusy mixture of lime, chili, and aromatics. It’s similar to ceviche but often has more heat and a refreshing crunch from added vegetables. Aguachiles is popular along Mexico’s Pacific coast and is perfect for hot days or as an appetizer to impress your guests.
Ingredients:
- 1 lb (450g) raw shrimp (peeled, deveined, and tails removed)
- 1/2 cup lime juice (freshly squeezed, about 6–8 limes)
- 1/4 cup lemon juice (freshly squeezed)
- 1-2 serrano peppers (or jalapeños, depending on your heat preference)
- 1/4 cup cilantro (chopped, plus more for garnish)
- 1/2 red onion (thinly sliced)
- 1 cucumber (thinly sliced)
- 1 tablespoon olive oil
- Salt and pepper (to taste)
- Optional: 1/4 cup fresh mint (adds a refreshing twist)
Optional Garnishes:
- Sliced avocado
- Tostadas or tortilla chips
- Lime wedges
Instructions:
1. Prepare the Shrimp:
- Peel and devein the shrimp, removing the tails if you prefer. Slice each shrimp down the middle (butterfly them) to help them “cook” evenly in the citrus marinade.
- Place the shrimp in a shallow dish or bowl.
2. Make the Marinade:
- In a blender or food processor, combine the lime juice, lemon juice, serrano or jalapeño peppers, cilantro, and mint (if using). Add a pinch of salt and blend until smooth. You can adjust the heat level by adding more peppers or seeds, or you can make it milder by removing the seeds.
- Taste the marinade and adjust the seasoning, adding more lime or salt if necessary. If the marinade is too thick, you can thin it out with a little water.
3. Marinate the Shrimp:
- Pour the marinade over the shrimp in the dish, making sure they are all covered. Let the shrimp sit for about 15–20 minutes in the fridge, or until the shrimp turn pink and opaque. The acid from the lime juice will “cook” the shrimp.
4. Prepare the Vegetables:
- While the shrimp marinates, thinly slice the cucumber and red onion. You can also soak the onion slices in ice water for a few minutes to mellow out their sharpness if you prefer.
- If you have time, set the cucumber and onion aside to allow the flavors to meld.
5. Assemble the Aguachiles:
- Once the shrimp are ready, drain off any excess marinade. Then, add the cucumber slices, onion slices, and any remaining cilantro to the shrimp.
- Drizzle the shrimp and vegetables with a little olive oil and toss everything gently to combine. Taste for seasoning and adjust with salt and pepper as needed.
6. Serve:
- Serve the aguachiles in a large bowl or plate, garnished with more cilantro, and optionally top with sliced avocado.
- Serve immediately with tostadas, tortilla chips, or just on its own as a refreshing appetizer.
Tips:
- Adjust heat level: Serrano peppers are typically used for their heat, but you can always substitute with jalapeños for a milder version. Remove the seeds and membranes for less heat.
- Add more flavor: For a more robust flavor, you can add a small clove of garlic or a dash of cucumber juice to the marinade.
- Resting time: Let the aguachiles rest in the refrigerator for a few minutes after assembling, but don’t let it sit too long, as the shrimp might become too “cooked” from the acidity.
- Other seafood: While shrimp is traditional, you can also use other fish like tilapia, snapper, or scallops for a variation.
Aguachiles is incredibly refreshing and perfect for a summer day or any occasion where you want a light, flavorful, and spicy seafood dish!
