Description
This incredible version of Aguachile is a spicy shrimp ceviche from Sinaloa, Mexico. It is served on crunchy tostadas or with tortilla chips. This exquisite dish is made with the freshest ingredients you will be hooked after one bite.
Ingredients
Scale
- 1 pound raw shrimp, peeled, deveined, and chopped
- 10–12 limes, juice of
- 2 lemons, juice of
- 1/2 tsp salt, or to taste
- 1/2 red onion, diced
- 1 cup Roma tomatoes, seeded & diced
- 1 cup cucumber, seeded & diced
- 2 garlic cloves
- 1 large avocado, pitted and cubed
- 1 small bunch of cilantro
- 1/2 jalapeno
- 3 serrano peppers
- 1 tbsp tajin
Instructions
- Step: Squeeze about 1 cup worth of lime juice (10-12 limes) and add the lemon juice.
- Step: Dice the red onions, cucumbers, and tomatoes.
- Step: Roughly chop half the jalapeno pepper, serrano peppers, and cilantro.
- Step: Process the peppers, cilantro, garlic, half the lime juice, and salt in a blender until smooth.
- Step: Chop the shrimp into bite-sized pieces and place in a glass or plastic dish.
- Step: Pour the remaining citrus juice, the blended aguachile mixture, onions, and cucumber over the shrimp and stir.
- Step: Cover and refrigerate for 30 minutes to allow the shrimp to cure.
- Step: Fold in the tomatoes and avocado, sprinkle with tajin, and serve with tortilla chips or jicama.
Notes
Use a plastic or glass dish for curing. Add tomatoes only when ready to serve to ensure the best texture. If preparing in advance, add avocado just before serving.
- Prep Time: PT15M
- Cook Time: PT30M
- Category: Appetizer
- Method: Curing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 147 kcal
- Sugar: 10 g
- Sodium: 1025 mg
- Fat: 6 g
- Saturated Fat: 1 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 6 g
- Protein: 13 g
- Cholesterol: 95 mg
Keywords: aguachile, mexican ceviche, spicy shrimp, seafood appetizer, summer recipe