Dive into zesty waves of flavor with this “shrimp-ly” irresistible aguachile!
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People are split on spicy foods. While some crave the fiery taste of chilies, others may get nervous if they see a few jalapeño slices on top of their tacos. Hey, no judgment; we all have different flavor preferences!
However, even if you’re not a fan of spicy meals, a batch of homemade aguachile may change your mind. True, this authentic Mexican dish is full of spice, but it’s also a refreshingly cool recipe thanks to the second star ingredient: raw shrimp. The blend of the bold chili marinade with the cold shrimp makes for a strangely refreshing (yet still super spicy) dish.
Intrigued? If so, there’s good news. You can easily try aguachile at home with only about 20 minutes of prep time.
So, whenever you’re ready to add some serious heat and seafood to your kitchen, consider tasting this aguachile.
Is Aguachile Healthy?
With the lean protein from the shrimp, healthy fats from the avocado, and antioxidants in ingredients like cilantro and onion, aguachile is a nutritious meal you can feel good about eating. However, whenever raw food is involved, there are potential health risks to take seriously. Although the citric acid in the lime juice helps “cook” shrimp enough for human consumption, it doesn’t eliminate potentially harmful bacteria.
If you’re going to prepare authentic aguachile, it’s essential to use the highest-quality fresh shrimp you can get and wash your hands before and after handling them. If anything in your shrimp looks or smells off, please err on the side of caution to avoid getting sick.
It’s also best for children, pregnant or breastfeeding women, and patients with conditions such as a weakened immune system to avoid aguachile without a doctor’s approval. But don’t worry; you can still enjoy this recipe with pre-cooked and chilled shrimp, similar to a shrimp cocktail. While not traditional, you’ll reduce the odds of eating pathogens if you poach your shrimp beforehand.
How is aguachile different from ceviche?
Ceviche is another hot (or should I say “cool?”) seafood dish that can use shrimp and lime juice, it can also be made with raw fish. Since aguachile is famous for using lime to “cook” raw shrimp before eating, it’s understandable why some foodies get these recipes mixed up. Thankfully, there’s a simple way to distinguish between ceviche and aguachile, and it has to do with chilies.
It doesn’t take a genius to guess that the bold and spicy flavors from the chilies play a crucial role in the recipe for aguachile. By contrast, ceviche recipes don’t typically include many spicy ingredients — instead, this dish relies on the lime marinade and other toppings like onions, cilantro, and tomato to create a zingy salad-like experience. If you’re not a fan of too much heat but still want to try this shrimp dish, you may want to check out this Ceviche recipe rather than blending an aguachile marinade.
INGREDIENTS
- 1 pound raw shrimp, peeled and deveined
- 3/4 cup fresh lime juice
- 1/4 cup fresh cilantro, chopped
- 2 serrano chilies, stemmed and seeded
- 1/2 small red onion, thinly sliced
- 1 medium cucumber, thinly sliced
- 1 ripe avocado, sliced
- Kosher salt, to taste
INSTRUCTIONS
Prepare
Butterfly shrimp and arrange in dish.
Blend
Create aguachile marinade in a blender.
Marinate
Pour marinade over shrimp, and refrigerate to ‘cook’.
Garnish
Top with onion, cucumber, and avocado, and serve.
Devour!
FAQs & Tips
Aguachile is one of those recipes you have to enjoy fresh. If you let your raw shrimp sit in the chili marinade for too long, they will start to go limp rather than stay at their peak firm consistency. Also, since we’re dealing with raw shrimp, it isn’t safe to leave aguachile in the fridge for more than about 30 minutes before serving. Even in an airtight container, there’s a greater chance for bacterial growth and contamination the longer you leave it in your fridge.
For all these reasons, it’s strongly recommended that you avoid preparing your aguachile hours ahead of time or storing it in the fridge or freezer. However, you could prepare your chili sauce in a separate container and store it overnight to make it easier to mix with your shrimp before assembling your aguachile.
The type of shrimp you use in aguachile isn’t as important as its quality. Whether you want small, medium, or large shrimp, it’s critical to focus on the freshest possible shrimp from your fishmonger with healthy-looking features like a translucent, firm flesh without an off-putting odor.
If you don’t eat seafood, you can use a few ingredients as a substitute for shrimp in a vegan-approved aguachile dish. For example, hearts of palm are popular in vegan variations due to their mild flavor and shrimp-like texture. You could also shred some jackfruit as an alternative, too.
Serving Suggestions
Crisp corn tortilla chips are arguably the most popular pairing for a cool plate of aguachile. While you could buy a bag of pre-made chips at your grocery store, don’t forget you can put your air fryer to good use to make this super simple DIY Tortilla Chip Recipe for a warm and crunchy side.
Although tortilla chips are a hot pairing for aguachile recipes, they may not be the perfect companion for your tastebuds. If so, consider a batch of Air Fried Plantains for some authentic Latin flavors, or Grilled Pineapple Mango Salsa With Corn to add some sweetness to balance out all that spice. Lastly, since there are already avocados in this aguachile, you could put some creamy green Guacamole on the side because, honestly, what doesn’t guac go great with?
Aguachile Recipe
Ingredients
- 1 pound raw shrimp peeled and deveined
- 3/4 cup fresh lime juice
- 1/4 cup fresh cilantro chopped
- 2 serrano chilies stemmed and seeded
- 1/2 small red onion thinly sliced
- 1 medium cucumber thinly sliced
- 1 ripe avocado sliced
- Kosher salt to taste
Instructions
-
Butterfly the shrimp by slicing each one lengthwise and lay them flat in a single layer in a non-reactive dish.
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In a blender, combine lime juice, cilantro, serrano chilies, and a pinch of salt. Blend until smooth to create the aguachile marinade.
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Pour the marinade over the shrimp, ensuring they are well coated. Cover and refrigerate for 15-20 minutes, allowing the lime juice to ‘cook’ the shrimp.
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Once the shrimp have turned opaque, remove from the refrigerator and garnish with the sliced red onion, cucumber, and avocado. Serve immediately.
Nutrition
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