Aguachile Recipes

AGUACHILES

Aguachiles image

Aquachile is essentially a very spicy version of ceviche typically made with shrimp (camarones in Spanish). Aguachile is best served cold. As such, keep your shellfish chilled at all times as it will not have enough time to cool properly while marinating. If it's a particularly hot day, rest your shellfish on a plate of ice as you work to ensure that it remains cold.

Provided by Gene Padilla

Categories Mexican

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1 lb fresh shrimp
4 serrano chilies, stemmed and rough chopped
5 -6 limes, juiced
1/3 cup cilantro
1 1/4 teaspoons salt
1/2 small red onion, finely sliced
1/3 cucumber
1 avocado, sliced
8 -10 tostadas

Steps:

You will need to butterfly and devein your shrimp. Using a sharp knife, cut each shrimp lengthwise along the back. For larger shrimp, cut them cleanly into two halves. For smaller shrimp, do not cut all the way through so that the two halves stay together. Once open, remove the gray line of guts running through the center of the shrimp.
In a blender, add the chilies, lime juice, cilantro, and the first teaspoon of salt. Blend until the chilies are just broken up. Don't worry about making a smooth paste. A few chunks of chili are not a problem.
Cover the shellfish with the blended sauce. Marinate in the refrigerator for 15 - 20 minutes. You will know it's done when the surface of the shellfish begins to turn opaque and white. If the sauce does not completely cover the shellfish, stir the mixture after about 5 minutes to ensure it marinates evenly.
While the shellfish is marinating, peel the cucumber and scrape out the seeds. Cut into 1/2 inch cubes.
To serve Add the cucumber to the bowl of shellfish and toss to combine. Spoon the shellfish, cucumber and sauce into a large flat serving dish. Sprinkle with the remaining 1/4 teaspoon salt. Top with the sliced onions and serve with tostadas and sliced avocados.

AGUACHILE

Aguachile image

I first tried aguachile with freshly caught shrimp when I was visiting the small town of Ajijic, Jalisco, Mexico. Ajijic is one of the quaint towns next to Chapala Lake, which happens to be the largest fresh water lake in Mexico. I fell in love with this super spicy cold shrimp dish, marinated in a serrano-lime juice mixture and topped with fresh red onions, avocados, and cucumbers. Serve with tostadas on the side and an optional ice cold Mexican beer to tame down the heat.

Provided by Yoly

Categories World Cuisine Recipes Latin American Mexican

Time 25m

Yield 2

Number Of Ingredients 8

Ingredients

1 ¼ cups fresh squeezed lime juice
4 fresh serrano chiles
⅓ cup chopped fresh cilantro
1 ½ teaspoons salt, divided, or to taste
1 pound large shrimp - peeled, deveined and butterflied
1 small red onion, thinly sliced
1 avocado - peeled, pitted, and sliced
1 cucumber, sliced

Steps:

Combine lime juice, chiles, cilantro, and 1 teaspoon salt in a blender; blend until smooth.
Divide shrimp onto 2 shallow plates.
Pour chile-lime mixture evenly over the 2 plates of shrimp. Place in the refrigerator and marinate until the shrimp turn opaque and white, 15 to 25 minutes.
Top each plate with red onion and avocado. Place cucumber around the edges. Sprinkle with remaining salt.

Nutrition Facts : Calories 480.5 calories, Carbohydrate 33 g, Cholesterol 345 mg, Fat 19.1 g, Fiber 9.3 g, Protein 50.4 g, SaturatedFat 3 g, Sodium 2099.1 mg, Sugar 7.6 g

AGUACHILE

Aguachile image

If making authentic aguachile at home isn't possible, try this skillet-cooked version of the spicy seafood dish instead.

Provided by My Food and Family

Categories Recipes

Time 20m

Yield 12 servings

Number Of Ingredients 9

Ingredients

1-1/2 lb. uncooked deveined peeled medium shrimp, cut lengthwise in half
1-1/4 cups lime juice, divided
1/4 cup KRAFT Zesty Italian Dressing
3 serrano chiles, stemmed
1 cup chopped peeled seeded cucumbers
1 small red onion, thinly sliced
2 cloves garlic, minced
1 avocado, chopped
6 cups tortilla chips (6 oz.)

Steps:

Toss shrimp with 1/4 cup lime juice in large skillet; cook and stir on medium heat 4 min. or until shrimp turn pink. Cool 5 min.
Meanwhile, blend remaining lime juice with dressing and chiles in blender until smooth.
Drain shrimp; place in medium bowl. Add cucumbers, onions and garlic; mix lightly. Add dressing mixture; toss to evenly coat. Top with avocados. Serve with chips.

Nutrition Facts : Calories 170, Fat 7 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 105 mg, Sodium 590 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 13 g

PALMITOS AGUACHILE VERDE (CHILE-LIME HEARTS OF PALM)

Palmitos Aguachile Verde (Chile-Lime Hearts of Palm) image

If you love acid and heat, this is the dish for you. Aguachile, which is a Sinaloa-style ceviche, is made here with serrano chiles and an abundance of lime juice. That combination works perfectly with delicate palmitos, hearts of palm, that have a just-right balance in texture between creaminess and firmness. Pick up the nori sheets in the snack aisle to add just a bit of saltiness that replicates the briny ocean flavors of seafood-based aguachiles. Serve in a bowl with a generous side of tostadas or tortilla chips - and don't forget the micheladas. To get vegetarian recipes like this one delivered to your inbox, sign up for The Veggie newsletter.

Provided by Jocelyn Ramirez

Categories vegetables, appetizer, main course

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 11

Ingredients

1 (28-ounce) can whole hearts of palm, drained and cut into 1/4-inch coins
1/2 medium red onion, thinly sliced lengthwise
1 Persian or 1/2 English cucumber, halved lengthwise and thinly sliced
1 medium ripe Hass avocado, pitted, peeled and thinly sliced crosswise
4 small serrano chiles, stemmed and seeded if you'd like, coarsely chopped
1/2 cup cilantro leaves, coarsely chopped
1 cup fresh lime juice (from about 12 limes)
1/4 cup extra-virgin olive oil
5 snack-size nori sheets (optional)
Coarse sea salt, to taste
Tortilla chips or tostadas, for serving

Steps:

Combine the hearts of palm, red onion, cucumber and avocado in a large bowl and gently toss together.
Combine the serrano chiles, cilantro, lime juice, olive oil, nori sheets (if using), and a pinch of salt in a blender and blend until completely smooth. You should have about 1 1/2 cups of liquid. Pour into the hearts of palm mixture and gently fold until all the ingredients are evenly coated. Marinate in the refrigerator until the onion and cucumber slightly soften, about 15 minutes. This dish is traditionally served right away, but can be covered and refrigerated for a day to allow the flavors to meld together. Serve with tortilla chips or tostadas.