Aguachile Recipe

Shrimp: Fresh shrimp, peeled and deveined, are the star of this dish. They are 'cooked' in lime juice, which gives them a tender texture and tangy flavor.

Lime juice: Freshly squeezed lime juice is essential for marinating the shrimp and adding a zesty flavor.

Serrano peppers: These thinly sliced peppers add a spicy kick to the dish. Adjust the amount to your heat preference.

Cucumber: Thinly sliced cucumber adds a refreshing crunch to balance the heat of the peppers.

Red onion: Thinly sliced red onion provides a sharp, tangy flavor that complements the other ingredients.

Cilantro: Chopped cilantro adds a fresh, herbal note to the dish.

Salt: Season to taste to enhance all the flavors in the dish.

When preparing shrimp for aguachile, ensure they are peeled and deveined properly. This not only improves the texture but also ensures a cleaner presentation. To enhance the flavor, consider using freshly squeezed lime juice as it provides a more vibrant acidity compared to bottled juice. When slicing serrano peppers, cucumber, and red onion, aim for uniform thin slices to ensure even marination and a balanced bite. Finally, always taste and adjust the salt before serving to ensure the flavors are well-rounded.

• shrimp - Substitute with scallops: Scallops have a similar texture and mild flavor that works well in aguachile.

• lime juice - Substitute with lemon juice: Lemon juice provides a similar acidity and citrus flavor to lime juice.

• serrano peppers - Substitute with jalapeño peppers: Jalapeños have a similar heat level and flavor profile to serrano peppers.

• cucumber - Substitute with zucchini: Zucchini has a similar crunchy texture and mild flavor that can replace cucumber.

• red onion - Substitute with shallots: Shallots offer a milder, slightly sweeter flavor that can substitute red onion.

• cilantro - Substitute with parsley: Parsley provides a fresh, herbaceous flavor that can replace cilantro.

• salt - Substitute with soy sauce: Soy sauce adds a salty flavor with an additional umami depth, which can replace salt.

• To store your aguachile, transfer it to an airtight container. Ensure the shrimp and vegetables are fully submerged in the lime juice to maintain their freshness and prevent oxidation.

• Place the container in the refrigerator. Aguachile is best consumed within 24 hours to enjoy the optimal texture and flavor of the shrimp and vegetables.

• If you need to store it for a longer period, consider separating the shrimp from the vegetables. Store the shrimp in the lime juice in one container and the vegetables in another. This helps maintain the crunchiness of the cucumber and red onion.

• For freezing, it's best to freeze only the shrimp in the lime juice. Place them in a freezer-safe bag or container, ensuring there's minimal air inside. Label the container with the date.

• When ready to use, thaw the shrimp in the refrigerator overnight. Once thawed, combine with freshly sliced cucumber, red onion, serrano peppers, and cilantro.

• Avoid freezing the vegetables as they can become mushy and lose their crisp texture. Always use fresh vegetables when preparing aguachile after freezing the shrimp.

• Remember to taste and adjust the seasoning with salt after thawing, as freezing can sometimes dull the flavors.

• For the best results, avoid reheating aguachile in the microwave. Instead, try these methods:
  • Cold Refresh: Aguachile is traditionally served cold. If you have leftovers, simply refresh it by adding a bit more lime juice and a pinch of salt. This will revive the flavors without compromising the texture of the shrimp and vegetables.
  • Ice Bath: If the aguachile has been sitting out for a while, place the bowl in an ice bath to quickly chill it back to the desired temperature. This method ensures that the shrimp and vegetables remain crisp and fresh.
  • Refrigeration: Store the aguachile in an airtight container in the refrigerator. When ready to eat, give it a good stir and taste. Adjust the seasoning with a bit more lime juice and salt if needed.
  • Serve with Fresh Additions: To enhance the flavors of leftover aguachile, add freshly sliced cucumber, red onion, and cilantro just before serving. This will add a burst of freshness and crunch to the dish.

• Mixing bowl: A large bowl used to combine and marinate the shrimp with lime juice and serrano peppers.

• Knife: Essential for slicing the shrimp, serrano peppers, cucumber, and red onion thinly.

• Cutting board: A sturdy surface to safely chop and slice all the ingredients.

• Citrus juicer: Useful for extracting fresh lime juice efficiently.

• Measuring cup: To accurately measure the lime juice.

• Mixing spoon: For thoroughly mixing the shrimp with the other ingredients.

• Serving dish: To present the aguachile attractively once it's ready.

• Chopping knife: For finely chopping the cilantro.

• Tongs: Handy for handling the shrimp and mixing ingredients without using your hands.

• Mandoline slicer: Optional, but useful for getting uniformly thin slices of cucumber and red onion.

Prep ingredients in advance: Peel, devein, and cut the shrimp ahead of time. Slice the serrano peppers, cucumber, and red onion earlier in the day.

Use a mandoline: A mandoline slicer can quickly and uniformly slice the cucumber and red onion, saving you time and ensuring even cuts.

Marinate efficiently: While the shrimp is marinating in the lime juice, prepare the other ingredients so everything is ready to mix together.

Batch process: If making a larger quantity, process all ingredients in batches to streamline the preparation.