Shrimp aguachile (Spicy Mexican ceviche)

Based on 7 ratings

Hanna Reder

Test Kitchen Manager and Chef at Kitchen Stories

instagram.com/wasissthanna

Difficulty

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

Ingredients

Servings:-2+
100 g shrimp
red onion
mini cucumbers
40 g cilantro
40 g parsley
3 tbsp white wine vinegar
limes
green chilis
2 tbsp water
salt
olive oil (for serving)
flaky sea salt (for serving)
chili flakes (for garnish)
Metric
Imperial

Utensils

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

Nutrition per serving

Cal
411
Protein
38 g
Fat
17 g
Carb
32 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.
    • red onion
    • 3 tbsp white wine vinegar
    • 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.
    • limes
    • 40 g cilantro
    • 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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