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Aguachile
Raw shrimp cured in lime juice with cucumber, red onion, and serrano chile. Like ceviche's spicier, fresher cousin.
Peek at the ingredients
Ingredients 8 ingredients
- 1 lb large shrimp, peeled, deveined, and butterflied
- 1 cup fresh lime juice
- 2 serrano chiles
- 1/2 cucumber, thinly sliced
- 1/2 red onion, thinly sliced
- 1/4 cup cilantro
- 1 tsp salt
- Tostadas or crackers, for serving
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Method
- 1
Arrange the butterflied shrimp in a single layer in a dish.
- 2
Pour over the lime juice and salt. Refrigerate 20 to 30 minutes until the shrimp turn pink and opaque.
- 3
Blend one serrano with a splash of the lime curing liquid.
- 4
Drain off most of the lime juice and toss the shrimp with the chile mixture.
- 5
Top with cucumber, red onion, and cilantro.
- 6
Serve immediately with tostadas.
