Aguachile
Bright, tangy, and fresh—if you're a fan of ceviche but enjoy your food with a bit of a kick, it's time to meet aguachile
Servings 3 people
Equipment
- Blender
Ingredients
- 1 lb shrimp
- 1 cup fresh lime juice 10-13 limes
- 1 small jalapeño seeds, stem, and pith removed
- 1 garlic clove
- 1 large bunch of cilantro bottom stems cut off, cleaned throughly
- 1 Persian cucumber
- 1/4 red onion
- 10 cherry tomatoes
Instructions
- Remove the shell and tail from the shrimp. If the shrimp haven't been cleaned, use a knife to devein them by making a shallow cut along the top and rinsing under cold water to remove the dark vein. Once all the shrimp are cleaned, transfer them to a cutting board and slice them in half lengthwise. Then chop.
- Squeeze enough limes to yield 1 cup of fresh lime juice. Place the prepared shrimp in a bowl and pour the lime juice over them, ensuring every piece is fully submerged. Cover the bowl with plastic wrap and refrigerate.
- Refrigerate until the shrimp are opaque throughout approx. 1-2 hours. Stir the shrimp every 30 minutes to ensure even "cooking."
- Once the shrimp are done take 1/2 cup of the liquid the shrimp sat in and add it to the blender. Also add in 1 small garlic clove, cilantro, roughly chopped jalapeño. Blend until smooth. Salt to taste.
- Arrange the shrimp in a single layer in your desired shallow bowl. Pour a generous amount of the lime-cilantro-jalapeño mixture over the shrimp. Layer the cucumber slices, tomatoes, and red onion on top.