Spicy Mexican Aguachile with Shrimp and Cucumber
A Zesty, Refreshing Seafood Appetizer
Dive into the vibrant flavors of Mexico with this refreshing and spicy raw shrimp dish, perfect for a hot day or as a tantalizing appetizer.
- 45 minutes
- 4
- Intermediate
Ingredients
For the Shrimp
For the Aguachile Sauce
For the Vegetables
For the Garnish
Preparation
Marinating the Shrimp
Rinse Shrimp
Rinse the shrimp under cold water and pat dry with paper towels.
Combine with Lime and Salt
Mix shrimp with lime juice and salt in a bowl.
Refrigerate
Cover and refrigerate for 15 minutes, allowing the shrimp to “cook” in the acid.
Preparing the Aguachile Sauce
Blend Ingredients
Blend Serrano peppers, cilantro, garlic, cold water, and lime juice until smooth.
Ensure your hands are clean after handling chilies; avoid contact with eyes.
Season to Taste
Taste and adjust seasoning if necessary.
Adjust the number of Serrano peppers to match your preferred spice level.
Chill Sauce
Refrigerate until ready to use.
Cooking Process
Mixing Ingredients
Drain excess lime juice from shrimp, then combine with the aguachile sauce and sliced vegetables.
Resting Time
Allow the mixture to rest in the refrigerator for 10 minutes, absorbing the flavors.
Final Adjustments
Just before serving, taste and add extra lime juice or salt, if desired.
Plating & Serving
Spicy Mexican Aguachile with Shrimp and Cucumber
Spicy Mexican Aguachile with Shrimp and Cucumber
Plating & Serving
Place the aguachile in a shallow dish, arranging avocado slices elegantly on the side for a striking presentation.