Marcos Shrimp Aguachile Recipes
AGUACHILE
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
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 DE CAMARóN (SHRIMP COOKED IN LIME AND CHILE)
This recipe is part of the Epicurious Online Cooking School, in partnership with the Culinary Institute of America. To watch it being made, and to learn how to make other Mexican classics, check out the video classes.
Provided by Sergio Remolina
Categories Shellfish No-Cook Lunch Seafood Shrimp Cucumber Healthy Lime Juice Chile Pepper Sugar Conscious Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 servings
Number Of Ingredients 6
Steps:
- Cut the cucumber into thin rectangular slices, about 3 inches long, and divide among 4 small plates.
- Peel, devein, and butterfly the shrimp, leaving the tail intact but discarding the head. Arrange the shrimp on top of the cucumber slices, sprinkle with salt, cover with plastic wrap, and refrigerate for at least 1 1/2 hours.
- In a blender, combine the lime juice, olive oil, chiles, and 1/4 cup of cold water. Process until smooth then season to taste with salt.
- Just before serving, drizzle the shrimp with the lime-chile sauce and serve immediately.
MARCO'S SHRIMP AGUACHILE
Aquachile (literally, "chile water") is similar to ceviche, but it gets poured over the raw seafood like a sauce and eaten right away instead of marinating for an hour or more. Use the best-quality, freshest seafood for this dish. Recipe courtesy Chuck Hughes
Provided by Chuck Hughes
Categories Mexican
Time 14m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- For the grilled cactus leaves:.
- Heat a cast-iron pan over high heat. Put the salt directly on the pan and grill the cactus leaves until golden brown on both sides, about 5 minutes. Dice 1 cactus leaf and reserve for garnish.
- For the aguachile:.
- In a blender, blend the choconostle, lime juice, cucumber and chile to a coarse puree. Season with salt and pepper. Set aside. To assemble the dish, divide the cactus leaves among 4 plates. Lay the shrimp on the cactus leaves and top with the aguachile. Garnish with pomegranate seeds and diced grilled cactus leaves.
- Cook's Notes:.
- Choconostle is a small, acidic and slightly sweet fruit shaped like a lychee. You can substitute with Asian pears, mango or honeydew. You can also skip it completely and add herbs like cilantro, chives and parsley.
- Cactus leaves tastes like cucumbers and lime. If you cannot find it, you can still serve the shrimp aguachile without the cactus leaves.
Nutrition Facts : Calories 39.8, Fat 0.4, SaturatedFat 0.1, Cholesterol 30.2, Sodium 138.4, Carbohydrate 6.8, Fiber 0.6, Sugar 2.1, Protein 4
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