Aguachile Recipe

Shrimp: Peeled and deveined, these are the main protein in the dish.

Lime juice: Freshly squeezed, it provides the tangy base for the marinade.

Serrano peppers: Sliced, they add the necessary heat to the dish.

Cucumber: Thinly sliced, it adds a refreshing crunch.

Red onion: Thinly sliced, it gives a sharp, slightly sweet flavor.

Cilantro: Chopped, it adds a fresh, herbal note.

Salt: Used to season the dish to taste.

When preparing shrimp for aguachile, ensure they are as fresh as possible. Fresh shrimp will have a firm texture and a slightly sweet aroma. To enhance the flavor, you can butterfly the shrimp by slicing them in half lengthwise. This not only allows the lime juice to penetrate more thoroughly, but also creates a visually appealing presentation. Additionally, when slicing the cucumber and red onion, aim for uniform thin slices to ensure even marination and a balanced texture in every bite.

• shrimp - Substitute with scallops: Scallops have a similar texture and mild flavor, making them a good alternative for seafood dishes.

• lime juice - Substitute with lemon juice: Lemon juice provides a similar acidity and citrus flavor, though it is slightly less tart than lime juice.

• serrano peppers - Substitute with jalapeño peppers: Jalapeños are slightly milder but still provide a good amount of heat and a similar flavor profile.

• cucumber - Substitute with zucchini: Zucchini has a similar texture and mild flavor, making it a good stand-in for cucumber.

• red onion - Substitute with shallots: Shallots offer a milder, slightly sweeter flavor compared to red onions, while still providing a similar texture.

• cilantro - Substitute with parsley: Parsley has a fresh, slightly peppery flavor that can mimic the brightness of cilantro, though it lacks the citrus notes.

• salt - Substitute with soy sauce: Soy sauce adds a salty flavor along with a bit of umami, which can enhance the overall taste of the dish.

• To store your aguachile, transfer it to an airtight container. Make sure the shrimp and vegetables are fully submerged in the lime juice mixture to maintain freshness.
• Place the container in the refrigerator. Aguachile is best consumed within 24 hours for optimal flavor and texture. However, it can be stored for up to 2 days.
• If you need to freeze aguachile, it's best to do so before adding the cucumber and red onion, as these vegetables do not freeze well and can become mushy.
• To freeze, place the shrimp and lime juice mixture in a freezer-safe bag or container. Remove as much air as possible to prevent freezer burn.
• Label the container with the date and contents. Aguachile can be frozen for up to 1 month.
• When ready to use, thaw the shrimp mixture in the refrigerator overnight. Once thawed, add fresh cucumber, red onion, and cilantro before serving.
• Always check the shrimp for any off smells or textures after thawing. If anything seems off, it's best to discard it to ensure food safety.

• If you have leftover aguachile, it's best to consume it cold, as reheating can alter the texture of the shrimp. However, if you prefer it warm, follow these steps:
  • Stovetop Method:
    1. Heat a non-stick pan over medium heat.
    2. Add the aguachile and stir gently for about 2-3 minutes until the shrimp is warmed through.
    3. Avoid overcooking to maintain the shrimp's tenderness.
  • Microwave Method:
    1. Place the aguachile in a microwave-safe dish.
    2. Cover with a microwave-safe lid or plastic wrap, leaving a small vent.
    3. Microwave on medium power for 1-2 minutes, stirring halfway through.
    4. Check the temperature and heat in additional 30-second intervals if necessary.
  • Oven Method:
    1. Preheat your oven to 300°F (150°C).
    2. Place the aguachile in an oven-safe dish and cover with foil.
    3. Heat for about 10-15 minutes, checking occasionally to ensure the shrimp doesn't overcook.
  • Cold Serving:
    1. Simply take the aguachile out of the refrigerator.
    2. Give it a good stir to redistribute the lime juice and cilantro.
    3. Serve immediately for a refreshing, zesty experience.

• Blender: To blend the lime juice and serrano peppers until smooth.

• Mixing bowl: To combine the shrimp, cucumber, red onion, and cilantro.

• Knife: To slice the serrano peppers, cucumber, and red onion.

• Cutting board: To provide a surface for slicing the vegetables and peppers.

• Measuring cup: To measure the lime juice accurately.

• Chopping knife: To chop the cilantro finely.

• Refrigerator: To marinate the mixture and keep it chilled before serving.

• Spoon: To mix the shrimp and vegetables with the lime juice mixture.

• Serving dish: To present the aguachile once it has marinated.

Pre-prep ingredients: Peel and devein the shrimp ahead of time to save minutes when assembling the dish.

Use a mandoline: Slice the cucumber and red onion quickly and uniformly with a mandoline slicer.

Blend in bulk: Make extra lime juice and serrano pepper mixture and store it in the fridge for future use.

Chill the bowl: Place the mixing bowl in the fridge before starting to keep the aguachile cold and reduce marinating time.

Batch marinate: Marinate the shrimp and vegetables in a large batch to serve multiple portions at once.