Shrimp aguachile (Spicy Mexican ceviche)

Name: Shrimp aguachile (Spicy Mexican ceviche)
Prep time: 15 min
Total time: 15 min
Yield: 2
Cuisine: mexican
Ingredients: 1 lb shrimp; 1 red onion; 2 mini cucumbers; 1.5 oz cilantro; 1.5 oz 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)

Based on 8 ratings

In app

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 👌

Preparation

15 min

Baking

0 min

Resting

60 min

Ingredients

2Servings

MetricImperial

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)

Utensils

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

Nutrition per serving

Cal411

Fat17 g

Protein38 g

Carb32 g

Step 1/4
- 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
- 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
- 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
- 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!
Enjoy your meal!