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Shrimps In Aguachile: A Mexican Ceviche

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.

Shrimp in Aguachile
 
Prep Time
Cook Time
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Camarones en aguachile is made from serrano chiles blended with lime juice, giving the dish intense heat and fresh chile flavor.
Author:
Recipe Type: Appetizer, Side Dish
Serves: 4
Ingredients
  • 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
  • Tostadas
  • avacados
Instructions
  1. 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.
  2. 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.

 

 

Karen Chan

Karen Chan

Karen Chan is passionate about culture and food and explores culinary traditions around the world through her blog, Globetrotter Diaries. As a history buff with a severe case of wanderlust, her travels have exposed her to new and uncommon global foods, which she shares with the world on her own blog as well as on Honest Cooking.

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Originally Published: May 11, 2011

7 Responses to Shrimps In Aguachile: A Mexican Ceviche

  1. Kulsum at JourneyKitchen Reply

    May 12, 2011 at 4:21 am

    Looks great Karen. The flavors are all so exciting and balanced.

  2. Sarah Kenney

    Sarah Kenney Reply

    May 12, 2011 at 9:54 pm

    Love this overhead shot with the beautiful avocado sitting on top.

  3. lesley Reply

    October 18, 2012 at 7:13 pm

    Do I blend the chilies and lime in the blender?

    • Diana Reply

      December 6, 2012 at 9:42 am

      Yes blend the raw chiles & lime juice in the blender.

  4. Diana Reply

    December 6, 2012 at 9:41 am

    If you add cucumber either sliced or chopped its even better:)

  5. Marco Reply

    March 20, 2013 at 1:41 pm

    Aguachile is proudly originally from Mazatlan Sinaloa Mexico

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