Authentic Shrimp Aguachile with Cucumber and Serrano Chiles
A refreshing Mexican ceviche-style dish featuring succulent shrimp cured in a vibrant lime and serrano chile marinade. Perfect for warm spring days, this zesty appetizer is bursting with fresh, bold flavors.
Ingredients
- 500g large raw shrimp, peeled and deveined
- 200ml fresh lime juice (about 10 limes)
- 3 serrano chiles, stems removed
- 1 large cucumber, thinly sliced
- 1/2 red onion, thinly sliced
- 1/4 cup fresh cilantro, chopped
- 2 cloves garlic
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
- 1 ripe avocado, sliced
- Tostadas or tortilla chips for serving
Instructions
Bring a pot of salted water to a boil. Poach the shrimp for 2-3 minutes until they reach an internal temperature of 63°C (145°F) and turn pink and opaque. Immediately transfer to an ice bath to stop cooking.
Drain the chilled shrimp and butterfly them by slicing horizontally without cutting all the way through. Place in a shallow glass dish.
In a blender, combine the lime juice, serrano chiles, garlic, salt, and half of the cilantro. Blend until completely smooth to create the aguachile sauce.
Pour the aguachile sauce over the butterflied shrimp, ensuring they are fully submerged. Refrigerate for 15 minutes to allow the shrimp to absorb the flavors.
Arrange the cucumber slices on a serving platter. Top with the marinated shrimp and spoon the green aguachile sauce over everything.
Garnish with thinly sliced red onion, avocado slices, and remaining fresh cilantro. Serve immediately with tostadas or tortilla chips.
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