Absolutely! Aguachiles is a bold, refreshing Mexican dish featuring shrimp marinated in a spicy, citrusy chile-lime sauce. Think of it like ceviche with an extra punch of heat — perfect for summer or anytime you’re craving something vibrant and zesty.
🦐🌶️ Homemade Aguachiles Verdes (Spicy Green Shrimp Ceviche)
🧂 Ingredients:
For the Shrimp:
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1 lb raw shrimp, peeled, deveined, and butterflied
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1 cup fresh lime juice (about 8–10 limes)
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Salt, to taste
For the Green Chile Marinade:
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3–4 fresh serrano chiles (or jalapeños for less heat)
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1/2 cup cilantro leaves
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1 garlic clove
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1/4 small white onion
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1/2 cucumber, peeled and chopped
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Juice of 1 extra lime
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Salt, to taste
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Optional: splash of cold water or olive oil to thin
For Garnishing:
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1/2 red onion, thinly sliced
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1/2 cucumber, thinly sliced
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Avocado, sliced (optional)
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Tostadas or tortilla chips
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Extra lime wedges
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Cilantro sprigs
🔪 Instructions:
1. Prep the Shrimp:
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Slice shrimp in half lengthwise (so they lay flat and “cook” faster).
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Place in a shallow bowl and cover with lime juice.
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Add a pinch of salt and refrigerate for 15–30 minutes, or until they turn opaque (they’re now “cooked” in the lime juice).
2. Make the Green Sauce:
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In a blender, combine serranos, cilantro, garlic, onion, cucumber, extra lime juice, and salt.
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Blend until smooth. Taste and adjust salt, lime, or heat as needed.
3. Assemble the Aguachiles:
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Drain most of the lime juice from the shrimp (keep a little for flavor).
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Pour the green chile sauce over the shrimp and mix well.
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Add sliced red onion and cucumber.
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Let marinate together for 5–10 more minutes in the fridge before serving.
4. Serve:
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Spoon over tostadas or serve in a shallow bowl with chips.
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Top with avocado slices and fresh cilantro.
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Serve chilled with lime wedges.
🌶️ Variations:
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Aguachiles Rojos: Use dried chiles (like guajillo or chile de árbol), tomato, and garlic for a red version.
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Mixed seafood: Add scallops, octopus, or even thinly sliced fish like snapper or tuna.
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Extra spicy: Add habanero or use more serranos.