Aguachile Recipe (Mexican Shrimp Ceviche)
User Reviews
5
Aguachile Recipe (Mexican Shrimp Ceviche)
Description
The Aguachile recipe centers around raw shrimp sliced lengthwise and marinated fully in fresh lime juice, which firm up and "cook" the shrimp by curing them in acid. While the shrimp cure, red onions are soaked in water and vinegar to mellow their sharpness. The marinade blends lime juice with Maggi seasoning, garlic, fresh cilantro, and spicy jalapeno and Serrano peppers, delivered smooth by food processor. Once combined, the shrimp are dressed with this pungent, tangy sauce and topped with crisp cucumber slices, radishes, thin chili slices, and additional fresh herbs with a sprinkle of red chili flakes for additional kick.
This chilled dish works well as an appetizer or light meal on hot days and pairs naturally with crunchy tortilla chips. The various textures from the tender shrimp, crunchy vegetables, and spicy heat create balance in every bite.
For best results, the shrimp should be fresh and allowed to marinate until fully pink and slightly firmed but still tender. The garnishes add brightness and variety, so preparing them ahead helps enhance flavor and presentation. The recipe includes estimated nutritional information without the chips.
Ingredients
FOR THE SHRIMP
- 1 pound Shrimp peeled, deveined and sliced in half lengthwise, raw
- 1 cup lime juice about the juice from 3-4 large limes
- salt to taste
FOR THE RED ONION
- 1 red onion thinly sliced, small
- 1 teaspoon white vinegar
- 1 cup water
FOR THE AGUACHILE MARINADE
- 1/2 cup lime juice reserved from cooking the shrimp
- 1 tablespoon maggi seasoning sauce or use soy sauce
- 3 cloves garlic chopped
- 3/4 cup cilantro fresh
- 1 jalapeno pepper chopped, large
- 1 Serrano pepper chopped
- salt to taste
AGUACHILE GARNISH
- 1 cucumber peeled and deseeded, sliced into crescents, medium
- 3 radish thinly sliced
- 2 Serrano peppers thinly sliced
- cilantro chopped, fresh
- chili flakes spicy
Instructions
FOR THE SHRIMP
- Place the sliced shrimp into a bowl and cover with 1 cup fresh lime juice, enough to completely cover the shrimp. Use more as needed.
- Add salt to taste let the lime juice "cook" the shrimp for 30 minutes, flipping once part way through. The shrimp will turn pink in color.
FOR THE RED ONION
- While the shrimp is cooking, add the red onion to a bowl. Add the vinegar and enough water to cover the onions. Soak until ready to use.
FOR THE AGUACHILE MARINADE
- Add the 1/2 cup reserved lime juice, jugo maggi (or soy sauce), garlic, cilantro, jalapeno, serrano, and salt to taste to a food processor. Process until smooth.
ASSEMBLE THE AGUACHILE
- Add the shrimp with remaining lime juice to a serving bowl. Pour the aguachile marinade over it.
- Top with sliced red onion, cucumbers, chili peppers, and radish. Cover and refrigerate at least 30 minutes to chill.
- Top with fresh herbs. Sprinkle with red chili flakes.
- Serve cold with tortilla chips.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 35 kcal
% Daily Value*
| Calories | 35kcal | 2% |
| Carbohydrates | 9g | 3% |
| Protein | 1g | 2% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 175mg | 7% |
| Potassium | 208mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 255IU | 5% |
| Vitamin C | 27mg | 30% |
| Calcium | 27mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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