Aguachile Recipe

Shrimp: Fresh, medium-sized shrimp that are peeled and deveined, providing the main protein for the dish.

Lime juice: Freshly squeezed lime juice that forms the base of the marinade, giving the dish its signature tangy flavor.

Serrano peppers: Sliced serrano peppers that add a spicy kick to the marinade.

Cucumber: Sliced cucumber that adds a refreshing crunch to the dish.

Red onion: Thinly sliced red onion that provides a sharp, slightly sweet flavor.

Cilantro: Chopped cilantro that adds a burst of freshness and color.

Salt: Used to taste, enhancing the overall flavor of the dish.

To ensure the shrimp are evenly marinated and fully absorb the flavors, make sure to slice them in half lengthwise before adding them to the mixing bowl. This increases the surface area exposed to the lime juice mixture, resulting in a more flavorful and tender aguachile.

• shrimp - Substitute with scallops: Scallops have a similar texture and sweetness, making them a good alternative for seafood dishes.

• lime juice - Substitute with lemon juice: Lemon juice provides a similar acidity and citrus flavor, though it is slightly less tart than lime juice.

• serrano peppers - Substitute with jalapeño peppers: Jalapeños are slightly milder but still offer a good amount of heat and a similar flavor profile.

• cucumber - Substitute with zucchini: Zucchini has a similar texture and mild flavor, making it a good stand-in for cucumber in fresh dishes.

• red onion - Substitute with shallots: Shallots have a milder and slightly sweeter flavor compared to red onions, which can be a pleasant variation in the dish.

• cilantro - Substitute with parsley: Parsley offers a fresh, slightly peppery flavor that can replace cilantro for those who do not enjoy its taste.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor, providing a different but interesting depth to the dish.

• To store your aguachile, transfer it to an airtight container. Ensure the shrimp and vegetables are fully submerged in the lime juice mixture to maintain freshness.
• Place the container in the refrigerator. Aguachile is best consumed within 24 hours to enjoy the optimal texture and flavor of the shrimp and vegetables.
• If you need to keep it longer, it can be stored for up to 48 hours, but note that the shrimp may become overly marinated and the vegetables might lose their crispness.
• For freezing, it's not recommended to freeze aguachile as the texture of the shrimp and vegetables will be compromised upon thawing. The lime juice marinade can cause the shrimp to become mushy and the vegetables to lose their crunch.
• If you must freeze, separate the shrimp from the vegetables and freeze them individually. Store the shrimp in a freezer-safe bag with some of the lime juice mixture to prevent freezer burn. The vegetables should be stored in a separate bag.
• When ready to serve, thaw the shrimp in the refrigerator overnight. Combine with freshly sliced cucumber, red onion, and cilantro before serving. Add additional lime juice and serrano peppers to refresh the flavors.

• Cold Method:

  • Remove the shrimp from the aguachile and set aside.
  • Place the vegetables and marinade in a bowl.
  • Add the shrimp back into the bowl and mix well.
  • Let it sit at room temperature for about 10-15 minutes to take the chill off without cooking the shrimp further.

• Warm Water Bath:

  • Fill a large bowl with warm (not hot) water.
  • Place a sealed plastic bag containing the aguachile in the warm water.
  • Let it sit for about 5-10 minutes, checking occasionally to ensure it doesn't overheat.
  • This method gently warms the shrimp without cooking it further.

• Microwave Method:

  • Place the aguachile in a microwave-safe dish.
  • Cover with a microwave-safe lid or plastic wrap, leaving a small vent.
  • Microwave on low power for 30-second intervals, stirring gently between each interval.
  • Be cautious not to overheat, as this can cook the shrimp and change its texture.

• Stovetop Method:

  • Heat a skillet over low heat.
  • Add the aguachile and stir gently for 1-2 minutes.
  • Remove from heat as soon as it reaches the desired temperature to avoid overcooking the shrimp.

• Room Temperature Method:

  • Simply remove the aguachile from the refrigerator and let it sit at room temperature for about 20-30 minutes.
  • This method ensures the shrimp and vegetables are not too cold when served.

• Blender: To blend the lime juice, serrano peppers, and salt until smooth.

• Mixing bowl: To combine the shrimp, cucumber, red onion, and cilantro.

• Knife: To slice the serrano peppers, cucumber, and red onion.

• Cutting board: To provide a surface for slicing the vegetables and peppers.

• Measuring cup: To measure the lime juice accurately.

• Refrigerator: To marinate the aguachile mixture for at least 15 minutes before serving.

• Spoon: To mix the shrimp and vegetable mixture with the blended lime juice.

• Cilantro chopper: To chop the cilantro finely.

Prepare ingredients in advance: Peel and devein the shrimp ahead of time to save on prep work.

Use a mandoline: Slice the cucumber and red onion quickly and uniformly with a mandoline.

Blend in bulk: Make a larger batch of the lime juice mixture and store it in the fridge for future use.

Pre-chill the bowl: Keep the mixing bowl in the fridge so the aguachile chills faster.

Quick marination: Cut the shrimp into smaller pieces to reduce marination time.