Camarones en aguachile is made from serrano chiles blended with lime juice, giving the dish intense heat and fresh chile flavor.
Text And Photos By Karen Chan
Camarones en aguachile is made from serrano chiles blended with lime juice, giving the dish intense heat and fresh chile flavor. It’s served with avocados and crispy toastadas, which helps to round out the heat. Generally, shrimp ceviche recipes will instruct you to cook your shrimp first and then marinate it in the mixture, which is a safeguard against little micro-nasties. Cooking shrimp or fish with heat instead of acid gives the meat an entirely different texture however. I’ve never personally known anyone to make it this way nor have I ever gotten sick from this method, so as long as you know your shrimp is fresh I say you’re fine using raw shrimp. Made with the freshest of shrimp, camarones en aguachile in Mexico is served immediately after pouring a few spoonfuls of lime juice over it. In this recipe, I’ve let it sit for a couple of hours so the shrimp is “cooked” through.
Either way, this ceviche is perfect on a hot summer day when the last thing you want to do is spend hours cooking over a hot stove. Oh, and cold beer is required.
- 1 lb of medium sized shrimp (453.6 grams) , shelled and de-veined
- juice of 6-8 limes
- ½ red onion, thinly sliced
- 3 serranos
- kosher or sea salt
- Slice the shrimp down the middle so there are two moon shapes. You will likely have to go in and remove another vein with a small paring knife after splitting them.
- Place the shrimp in a non-reactive bowl and pour the lime serrano mixture over the shrimp. Cover with plastic wrap and refrigerate for at least two hours, mixing a couple times in between. Toss with the sliced onions and serve over tostadas and top with sliced avocado.