Creamy, coconutty shrimp aguachile (Mexican ceviche)

Creamy, coconutty shrimp aguachile (Mexican ceviche)

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Hanna Reder

Hanna Reder

Test Kitchen Manager and Chef at Kitchen Stories

instagram.com/wasissthanna

"This aguachile is a creamy coconut version of the classic aguachile. The orange gives it a great freshness and you should enjoy it really cold from the fridge. Served with tacos or corn tortillas, it's the perfect summer meal. If you don't like shrimp you can also use any other white firm fish, like sea bass or dorado."

Difficulty

Easy 👌

Preparation

60 min

Baking

0 min

Resting

45 min

Ingredients

2Servings
400
shrimp
1
orange
100 g
coconut milk
2
lemons
1
chili
2 tbsp
olive oil
½
red onion
salt
cilantro (for garnish)

Utensils

knife, cutting board, plate, citrus press, immersion blender

Recipes made to your taste

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  • Step 1/2

    • 400 shrimp
    • 1 orange
    • 100 g coconut milk
    • 2 lemons
    • 1 chili
    • ½ red onion
    • salt
    • knife
    • cutting board
    • plate
    • citrus press
    • immersion blender

    Peel and clean the shrimp and rinse with cold water. Cut shrimp in half widthwise and place on a plate. Salt well and let chill in the fridge. Peel and finely dice red onion. Cut some zest from the orange and lemon in long strips, then juice citrus. Mix coconut milk with orange juice, lemon juice, and chili. Pour over chilled shrimp and let chill again for approx. 45 min.

  • Step 2/2

    • 2 tbsp olive oil
    • cilantro (for garnish)

    Dress aguachile with orange and lemon zest, cilantro, red onion, and olive oil.

  • Enjoy your meal!

    Creamy, coconutty shrimp aguachile (Mexican ceviche)

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