Classic Aguachile Verde with Poached Shrimp
A refreshing Mexican ceviche-style dish featuring tender poached shrimp bathed in a vibrant, spicy green chile and lime sauce. Perfect for spring entertaining, this zesty appetizer delivers bold citrus heat balanced with cool cucumber and creamy avocado.
Ingredients
- 450g large raw shrimp, peeled and deveined
- 150ml fresh lime juice (about 8 limes)
- 2 serrano chiles, stemmed and roughly chopped
- 1 jalapeño pepper, stemmed and roughly chopped
- 1/2 cup fresh cilantro leaves and stems
- 1 small cucumber, thinly sliced
- 1/2 red onion, thinly sliced
- 1 ripe avocado, sliced
- 1 teaspoon sea salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 cup cold water
- Tostadas or tortilla chips for serving
- Radishes, thinly sliced for garnish
Instructions
Bring a large pot of salted water to a boil. Add the shrimp and poach until they turn pink and reach an internal temperature of 63°C (145°F), about 2-3 minutes. Immediately transfer to an ice bath to stop cooking.
Once cooled, drain the shrimp thoroughly and butterfly them by slicing almost completely in half lengthwise. Place in a shallow serving dish.
In a blender, combine the lime juice, serrano chiles, jalapeño, cilantro, salt, pepper, and cold water. Blend until completely smooth, about 1 minute.
Soak the sliced red onion in cold water for 10 minutes to reduce sharpness, then drain well.
Pour the green aguachile sauce over the butterflied shrimp, ensuring they are fully covered. Refrigerate for 15 minutes to allow flavors to meld.
Arrange the cucumber slices and drained red onion over the shrimp. Top with avocado slices and radishes.
Serve immediately with tostadas or tortilla chips on the side.
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