Katie’s Aguachiles (Mexican Shrimp Ceviche Recipe)
Servings: 12
Cost: $25
This refreshing and spicy aguachiles recipe features tangy, citrus-marinated shrimp tossed in a vibrant green chile-lime sauce with crisp cucumbers, creamy avocado, and quick-pickled red onions. A specialty of our daughter, Katie, this dish is perfect as a light, healthy appetizer served chilled with tostadas or saltine crackers.
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Ingredients
For Shrimp
- 2 pounds raw shrimp peeled and deveined
- 2 cups fresh lime juice
Aguachile Salsa
- 3 cucumbers peeled and diced (for mixing in later)
- 3 cucumbers halved and cut into 2-inch pieces (for blending)
- 5 serrano chiles
- 5 garlic cloves
- 1 cup fresh chopped cilantro
- 2 cups water
- 2 tablespoons chicken bouillon
Add-Ins
- 1 pickled red onion julienned (see instructions below)
- 2 avocados cubed
- Garnish Optional
- Fresh cilantro leaves
- Thinly sliced serrano chiles
Instructions
Cook the Shrimp
- Bring water to a boil and briefly boil the shrimp until just opaque, or place raw shrimp in a bowl and cover completely with 2 cups of fresh lime juice. Allow shrimp to marinate for 30 minutes until firm and “cooked.” Drain and set aside.
Prepare the Pickled Red Onion
- Heat 2 parts vinegar, 1 part water, and 1 tablespoon salt until hot. Pour over thinly sliced red onion and let sit for about 15 minutes, until the onions turn a lighter pink. Drain and set aside.
Make the Aguachile Salsa
- In a blender, combine the halved cucumbers, serrano chiles, garlic, cilantro, water, chicken bouillon, and lime juice. Blend for about 30 seconds, until smooth.
Assemble the Aguachiles
- Place the cooked shrimp in a large pan or bowl. Pour the blended salsa over the shrimp. Add the diced cucumbers, pickled red onions, and cubed avocado. Gently toss until everything is evenly coated.
Garnish and Serve
- Garnish with fresh cilantro leaves, thinly sliced serranos, and sliced avocado if desired. Serve immediately, chilled, with tortilla chips.
Notes
- Serve cold for the most refreshing flavor
- Best enjoyed the same day it’s made
- Adjust serrano chiles to taste for desired heat level