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Mexican


For Aguachile:
1/2 cup packed cilantro leaves
3 cloves garlic, sliced
1/2 serrano chile pepper, sliced, or to taste
1/3 cup fresh lime juice, from 2 to 3 limes
1/3 cup water
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
1/4 teaspoon white sugar

For Shrimp:
1/2 pound raw shrimp - peeled, meticulously deveined, and sliced in half horizontally if large
1/3 cup thinly sliced red onion
1 cup thinly sliced peeled cucumber
1 jalapeno, thinly sliced
2 tablespoons cilantro leaves, or as needed
tortilla chips, for serving

Combine cilantro, garlic, serrano chile, lime juice, water, salt, pepper, and sugar in a tall cup or the jar of a blender; blend with a stick blender or regular blender until smooth. Refrigerate aguachile while other ingredients are prepared.

Add shrimp, cucumber, and red onion to a bowl, and pour in aguachile. Stir well, and press shrimp down into aguachile to cover. Wrap and refrigerate for 30 minutes to 1 hour before serving. (you can go overnight)

Sprinkle aguachile with jalapeno slices and cilantro to garnish, and serve with tortilla chips.

If you like sushi, sashimi, ceviche, or fish crudo, or even if you just like beautiful, delicious, easy things to make, this garlic shrimp aguachile is for you. Aguachile, or “chile water,” uses lime juice to “cook” the shrimp, or, if served immediately, to just make the shrimp taste fabulous. And you are going to serve it on tortilla chips, so if you weren't tempted already, now you certainly are.

While there are many similarities, a real aguachile is served raw, just as soon as the seafood is mixed with the “chili water.” And, if you’re into raw seafood, I highly recommend you go that way. But for me, and I think most of my viewers, letting the shrimp soak in the spicy, acidic, garlicky marinade for a while will give us the best of both worlds. We still get that cold, refreshing, vibrancy I mentioned early, but with a little firmer texture.

Ultimately, you’ll have to decide how long to soak your shrimp, or whatever raw seafood you’re using, but the beauty of this recipe is that you can taste it, and if it’s not exactly where you want it to be, you can let it soak longer, up to overnight.

Either way, you’ll want to enjoy this with a bowl of tortilla chips, and some cold beer. You know, for the heat. But, no matter what you enjoy this with, I really do hope you give it a try soon.

Unrated