Aguachile
Butterflied raw shrimp doused tableside in a blended serrano-lime-cilantro liquid and eaten within minutes, the centers left translucent rather than fully firmed the way an extended ceviche marinade would cook them. Originated inland in the Sinaloa mountains with dried meat in hot chile water, hence the name, meaning "chile water"; migrated to the coast where raw shrimp and lime replaced the meat and hot water.
Seafood
⚠ Contains: Shellfish. Always check your own ingredients — this isn't a guarantee for severe allergies.
Ingredients
- 500g raw shrimp, peeled, deveined, and butterflied
- 4-5 serrano chiles, or to taste
- 1 cup fresh lime juice, about 8-10 limes
- 1/2 cup fresh cilantro leaves
- 1/4 cup cold water
- 1 small cucumber, thinly sliced
- 1/2 red onion, thinly sliced and soaked in ice water 10 minutes
- 1 avocado, sliced
- Salt, to taste
- Tostadas, for serving
Steps
- Butterfly the shrimp by slicing almost through lengthwise and opening flat, then arrange on a chilled serving plate.
- Blend the serrano chiles, lime juice, cilantro, cold water, and a pinch of salt until smooth and vivid green.
- Just before serving, pour the chile-lime liquid generously over the shrimp so it's fully coated.
- Immediately top with the cucumber slices, drained red onion, and avocado.
- Let sit only 3-5 minutes, so the shrimp edges turn opaque while the centers stay translucent, and serve at once with tostadas.