Aguachile {30 minutes of Mexican shrimp appetizer}

If you have never tried Aguachile, be prepared for your favorite new warm weather. This fiery citrus shrimp appetizer is like ceviche, bold and green. The weather is hot, spicy and rich, and it is very satisfying in hot weather. Aguachile is from Sinaloa, Mexico and translated as “Cité Water,” which perfectly describes the powerful marinade that gives the dish an iconic flavor.

Raw shrimps are sliced ​​thinly and soaked in vibrant lime jam. The shrimp “cooked” in the acidity of lime juice, soft, juicy and full of flavor. Traditionally, it is paired with cooled cucumbers as well as avocado, red onions and radishes. You can scalp it with tortilla slices, or stack it onto crispy Tostadas. However, you can use it, Aguachile is a completely pleasing person.

Looking for more Mexican seafood dishes? Don’t miss shrimp ceviche, squeeger cocktail or ceviche tostadas.

Before you begin

Let’s use some quick tips to provide you with success and simplify this dish from the start.

• Using fresh shrimp: Any size of shrimp can fit this dish. If using frozen shrimp, make sure to buy raw shrimp and thaw thoroughly. The shell should be removed and the shrimp should be removed.
• Longitudinal slice: Cut the shrimp in half, making it easier to eat and shorten the necessary marination time.
• Fresh lime juice only: Bottled lime juice will not be cut. Use fresh lime juice for optimal flavor and texture.
• Relax everything: This dish is best cold, please relax the cucumbers, plates and plates as much as possible.

How to make shrimp aguachile

Making a Joachile at home is easier than it sounds! Here’s how to do this:

1. A balanced marinade

Mix fresh lime juice, jalapeno, coriander, garlic and salt. For extra depth, splash olive oil into or some cilantro stems (yes, they are full of flavor!).

Adjust spice level: If you prefer more calories, you can leave the seeds in the jalapeno and use a combination of jalapeno and serrano peppers. If you find this dish too spicy to like, adjust it with avocado slices, more lime juice or a little sugar.

2. Just the right amount of marinated

Lemon juice “cooked” the shrimp when it turns from gray to opaque pink. Let the shrimp sit in the marinade for 10-15 minutes, flip, and give it another 10-15 minutes. This brief soak makes the shrimp tender instead of rubber. For more traditional original textures, provide it immediately after mixing.

3. Stay cold

This dish is the best cold, especially in hot weather. Cool your dish and keep everything in the refrigerator until ready to serve. If you want to be ahead, wait for the garnish until served.

Flavor changes

These are my favorite dishes and alternatives to this dish:

• Add tropical fruits: Dice mango, pineapple or watermelon can add sweetness and balance spices. They also look pretty on the plate.
• More vegetables: Add sliced ​​Jicama, cherry tomatoes, and even chopped cabbage for added crunch and diversity.
• Enhance herbal flavor: While Cilantro is classic, adding some fresh mint or basil can make this dish an unexpected twist.
• Delicious extra: Stir a spoonful of avocado pureed or cucumber into the marinade to make it creamier cooler. If you are adventurous, the scattered fish sauce will also deepen the umami flavor.

Service ideas

Here is the method to serve aguachile:

• Add to a refrigerated seafood dish with ceviche and oysters
• This dish can be served alone with avocado slices, as a dip for tortilla chips or a crispy Tastada shell.
• For a compelling speech, garnish with more fresh coriander before serving.

How to store this dish

This dish should be eaten within 24 hours of preparation, but it is best to eat it immediately. This dish is soaked in highly acidic lime juice and breaks down proteins from other ingredients. In a few days, the ingredients will start to become mushy, so it is best to enjoy the dish when it is fresh. Don’t worry, this dish is so good that it may not last long.