Aguachile

Name: Aguachile
Prep time: 25 min
Total time: 25 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 600 g shrimp; 8 lime; 2 dried arbol chile; 1 cucumber; 1 red onion; 4 tbsp fresh cilantro; 1 avocado; 1 tsp salt; ice cube to taste

Prep25 minCook0 minTotal25 minDifficultyEasy

Ingredients

4 servings

Contains: Crustaceans

Allergen info is best-effort — please verify yourself.

Nutrition

Per serving

Calories: 274.6; total 1098.4
Protein: 33.4 g; total 133.7 g
Carbs: 25 g; total 100 g
Fat: 8.6 g; total 34.3 g

Estimated · based on 8 of 9 ingredients

Raw shrimp cured in a fiery lime and arbol chile broth, tossed with cucumber and red onion, served ice cold and refreshing.

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Method

1
- shrimp600 g
Arrange the shrimp — Arrange the butterflied shrimp in a single layer on a large plate.
2
- shrimp600 g
- lime8
- dried arbol chile2
- salt1 tsp
Blend the chile-lime sauce — Blend the lime juice, dried arbol chiles, and salt until smooth and spicy, then pour generously over the shrimp.
3
- shrimp600 g
- lime8
Cure the shrimp in lime — Let the shrimp cure in the lime mixture for 8-10 minutes in the fridge until they turn opaque and pink.
4
- shrimp600 g
- cucumber1
- red onion1
- fresh cilantro4 tbsp
- ice cubeto taste
Add the vegetables and ice — Scatter the cucumber, red onion, and cilantro over the shrimp, and tuck in a few ice cubes to keep everything cold.
5
- avocado1
- ice cubeto taste
Top with avocado and serve — Top with avocado slices and serve immediately, ice cold, straight from the fridge.

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