If you like sushi, sashimi, ceviche, or fish crudo, or even if you just like beautiful, delicious, easy things to make, this garlic shrimp aguachile is for you. Aguachile, or “chile water,” uses lime juice to “cook” the shrimp, or, if served immediately, to just make the shrimp taste fabulous. And you are going to serve it on tortilla chips, so if you weren't tempted already, now you certainly are.
Ingredients
- packed cilantro leaves: 0.5 cup
- garlic: 3 clove (sliced)
- serrano Chili pepper: 0.5 piece (sliced, to taste)
- lime juice, from 2 to 3 limes: 0.33333 cup (fresh)
- water: 0.33333 cup
- kosher salt: 0.5 tsp
- ground black pepper: 0.25 tsp
- white sugar: 0.25 tsp
- raw shrimp - peeled, meticulously deveined, and sliced in half horizontally if large: 0.5 pound
- red onion: 0.33333 cup (thinly sliced)
- peeled cucumber: 1 cup (thinly sliced)
- Jalapeno: 1 piece (sliced)
- cilantro leaves: 2 Tbsp (or as needed)
- Tortilla chips: (for serving)
Metric Conversion
Stages of cooking
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Combine cilantro, garlic, serrano chile, lime juice, water, salt, pepper, and sugar in a tall cup or the jar of a blender; blend with a stick blender or regular blender until smooth. Refrigerate aguachile while other ingredients are prepared.
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Add shrimp, cucumber, and red onion to a bowl, and pour in aguachile. Stir well, and press shrimp down into aguachile to cover. Wrap and refrigerate for 30 minutes to 1 hour before serving. Cook’s Note The dish can be served immediately, but refrigerating for 30 minutes to 1 hour will achieve a more ceviche-like (“cooked”) texture. The dish can also be tightly covered and refrigerated overnight to serve the next day.
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Sprinkle aguachile with jalapeno slices and cilantro to garnish, and serve with tortilla chips. Chef John
