Traditional Mexican Dishes
The Best Recipe for Mexican Shrimp Aguachile in the Style of Mexico
Fresh, spicy, and ready in a few minutes: prepare this Mexican shrimp aguachile with lemon juice, serrano pepper, cilantro, and garlic, accompanied by crunchy cucumber, red onion, avocado, and corn tortillas.
This shrimp aguachile, inspired by the preparations of the northwest coast of Mexico, combines fresh seafood with a citrus and pepper green sauce. It's a refreshing, intense, and perfect dish to share, especially on hot days.
01
Ingredients
Have everything ready before you begin.
- ✓500 g of raw, cleaned, and deveined shrimp
- ✓180 ml of freshly squeezed green lemon juice
- ✓2 serrano peppers
- ✓1 small garlic clove
- ✓1/2 cup of fresh cilantro
- ✓1/2 teaspoon of salt
- ✓1 large cucumber
- ✓1/2 red onion
- ✓1 avocado
- ✓2 tablespoons of lemon juice for the avocado
- ✓4 corn tortillas
- ✓A pinch of extra salt, to taste
02
Step-by-step method
- 01
Keep the shrimp refrigerated until preparation
Keep the shrimp refrigerated until preparation. Check that they have a clean and pleasant smell; do not use seafood with a strong or strange aroma.
- 02
Wash the cucumber, cut the ends, and split it lengthwise
Wash the cucumber, cut the ends, and split it lengthwise. Remove the seeds if they are too large and watery, cut it into thin half-moons, and reserve it in the refrigerator.
- 03
Peel the red onion and cut it into thin strips
Peel the red onion and cut it into thin strips. If you want to reduce its intensity, quickly rinse it with cold water and drain it well.
- 04
If the shrimp still have shells, remove them and keep the tail if you want a more visually appealing presentation
If the shrimp still have shells, remove them and keep the tail if you want a more visually appealing presentation. Make a superficial cut along the back, remove the dark vein, and open each shrimp slightly like a book. Place them in a glass or stainless steel container.
- 05
Blend for a few seconds the 180 ml of lemon juice, the serrano peppers, garlic, cilantro, and half a teaspoon of salt
Blend for a few seconds the 180 ml of lemon juice, the serrano peppers, garlic, cilantro, and half a teaspoon of salt, until you get a liquid green sauce. To reduce the spiciness, remove the seeds and veins from the peppers before blending them.
- 06
Pour the sauce over the shrimp and stir carefully to cover them
Pour the sauce over the shrimp and stir carefully to cover them. Spread them out in a single layer and refrigerate for 8 to 12 minutes, until the surface becomes more opaque and firm.
- 07
While the shrimp are resting, cut the avocado in half, remove the pit, and cut the pulp into medium cubes
While the shrimp are resting, cut the avocado in half, remove the pit, and cut the pulp into medium cubes. Mix it gently with the 2 tablespoons of lemon juice and a pinch of salt, without mashing it.
- 08
Taste a small amount of the sauce and adjust only with the extra pinch of salt, if necessary
Taste a small amount of the sauce and adjust only with the extra pinch of salt, if necessary.
- 09
Add the cucumber and red onion to the shrimp
Add the cucumber and red onion to the shrimp. Mix with enveloping movements to avoid breaking the seafood or crushing the vegetables.
- 10
Incorporate the avocado at the end and with delicacy
Incorporate the avocado at the end and with delicacy. You can reserve some cubes to decorate the surface.
- 11
Serve immediately in a large plate or individual containers
Serve immediately in a large plate or individual containers. Distribute the shrimp, let the sauce accumulate around, place the vegetables and avocado on top, and accompany each serving with a corn tortilla.
- The lemon juice changes the texture of the shrimp, but it does not replace complete cooking or good handling practices.
- For a safer preparation, especially for children, older adults, or people with low defenses, you can briefly scald the shrimp in boiling water, cool them immediately in ice water, and continue with the recipe.
- Do not leave the shrimp in the lemon juice for more than 8 to 12 minutes, as they can become dry, rubbery, and too acidic.
- Avoid using aluminum containers, as the acidity can alter the flavor.
- If you prepare the recipe in advance, keep the shrimp, sauce, and vegetables separate in the refrigerator; mix them just before serving.
- To maintain a fresh and crunchy texture, incorporate the avocado at the end.