Cook and Scale
Aguachile
4 servings · 25 min total
Raw shrimp cured in a fiery lime and arbol chile broth, tossed with cucumber and red onion, served ice cold and refreshing.
Ingredients
- 600 g shrimp, peeled, deveined, and butterflied
- 8 lime, juiced
- 2 dried arbol chile
- 1 cucumber, thinly sliced
- 1 red onion, thinly sliced
- 4 tbsp fresh cilantro, chopped
- 1 avocado, sliced
- 1 tsp salt
- ice cube to taste
Contains: Crustaceans
Allergen info is best-effort — please verify yourself.
Method
- 1.
Arrange the shrimp — Arrange the butterflied shrimp in a single layer on a large plate.
- 2.
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.
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.
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.
Top with avocado and serve — Top with avocado slices and serve immediately, ice cold, straight from the fridge.