Shrimp aguachile (Spicy Mexican ceviche)

Shrimp aguachile (Spicy Mexican ceviche)

Based on 7 ratings
Hanna Reder

Hanna Reder

Test Kitchen Manager and Chef at Kitchen Stories

instagram.com/wasissthanna

"Aguachile (literally chili water) is a Mexican variation of ceviche, which is more fiery than the traditional Peruvian dish, but equally fresh and delicious! To make it, you blend up a punchy mix of lime juice, chili, and fresh herbs which has the effect of ‘curing’ the shrimp and adding vibrant green color to the dish as a whole. Our recipe uses shrimp, but as with ceviche, you can also use any firm, white fish—the key point here is that you use fresh, quality seafood. This recipe is delicious eaten with crunchy tacos or corn chips and slices of avocado, in the style of tostadas."

Difficulty

Easy 👌
15
min.
Preparation
0
min.
Baking
60
min.
Resting

Ingredients

Servings2
100 g
shrimp
1
red onion
2
mini cucumbers
40 g
cilantro
40 g
parsley
3 tbsp
white wine vinegar
4
limes
2
green chilis
2 tbsp
water
salt
olive oil (for serving)
flaky sea salt (for serving)
chili flakes (for garnish)
MetricImperial

Utensils

cutting board, knife, 2 bowls (small), plate, blender

How-To Videos

how-to-prepare-a-chili

How to prepare a chili

how-to-prepare-shrimp

How to prepare shrimp

how-to-cut-an-onion

How to cut an onion

3-easy-ways-to-juice-a-lemon

3 easy ways to juice a lemon

Nutrition per serving

Cal411
Protein38 g
Fat17 g
Carb32 g
  • Step 1/4

    Peel red onion, halve, and thinly slice. Add to a bowl with the white wine vinegar and set aside to give it a quick pickle. Slice mini cucumbers and add to another bowl. Season with salt, toss, and set aside.
    • 1 red onion
    • 3 tbsp white wine vinegar
    • 2 mini cucumbers
    • salt
    • cutting board
    • knife
    • 2 bowls (small)

    Peel red onion, halve, and thinly slice. Add to a bowl with the white wine vinegar and set aside to give it a quick pickle. Slice mini cucumbers and add to another bowl. Season with salt, toss, and set aside.

  • Step 2/4

    Peel and clean shrimp and rinse with cold water. Halve the shrimp and transfer to a plate. Salt well and transfer to the fridge.
    • 100 g shrimp
    • salt
    • plate

    Peel and clean shrimp and rinse with cold water. Halve the shrimp and transfer to a plate. Salt well and transfer to the fridge.

  • Step 3/4

    Roll limes firmly to help them release the juices, then halve and juice them. Add lime juice to a blender with the herbs (setting some cilantro aside for garnish), green chilis, salt, and a little water and blend until smooth. Pour the liquid mixture directly over the chilled shrimp and let chill again in the fridge for approx. 30 min.
    • 4 limes
    • 40 g cilantro
    • 2 green chilis
    • salt
    • 2 tbsp water
    • blender

    Roll limes firmly to help them release the juices, then halve and juice them. Add lime juice to a blender with the herbs (setting some cilantro aside for garnish), green chilis, salt, and a little water and blend until smooth. Pour the liquid mixture directly over the chilled shrimp and let chill again in the fridge for approx. 30 min.

  • Step 4/4

    Top shrimp aguachile with cucumbers and pickled onions. Garnish with flaky sea salt, chili flakes, olive oil, and cilantro. Serve immediately and enjoy!
    • flaky sea salt (for serving)
    • chili flakes (for garnish)
    • olive oil (for serving)

    Top shrimp aguachile with cucumbers and pickled onions. Garnish with flaky sea salt, chili flakes, olive oil, and cilantro. Serve immediately and enjoy!

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