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Shrimp aguachile is the cousin of the ceviche and a very popular appetizer served in the state of Sinaloa

Shrimp Aguachile

Chef Adriana Martin
Shrimp aguachile is the cousin of the ceviche and a very popular appetizer served in the state of Sinaloa in Mexico where there's bounty of seafood and fresh shrimp is easily available. Shrimp aguachile is very simple to make the secret is making enough because everyone will devour this delicious appetizer.
5 from 2 votes
Prep Time 15 mins
Cook Time 10 mins
Total Time 25 mins
Course Appetizer
Cuisine Mexican Cuisine
Servings 10 servings
Calories

Ingredients
  

  • 1 pound of medium size precooked shrimps
  • 1 cup of lime juice
  • 1 tablespoon of garlic puree
  • 1 jalapeño deveined and seeded
  • 1 bunch of cilantro
  • Salt to taste
  • 1 in medium size purple onion cutjuliennes
  • 3 in mini English cucumbers cutrounds
  • Microgreens avocado and cilantro for garnishing
  • Corn tostadas and or edible spoons

Instructions
 

  • Clean and cook the shrimp or use precooked frozen shrimp if desired.
  • Prepare the marinade mixing in the blender the lime juice, the garlic, the jalapeño, the cilantro and the salt. Blend until getting a green sauce.
  • Cover the shrimp with this chile lime sauce and add the onions. Cover and refrigerate for 10 minutes.
  • Take out of the fridge and add the sliced cucumbers and combine with the shrimp and the onion.
  • Serve on a bowl and enjoy.

Notes

Using precooked shrimps as I cannot get fresh seafood to feel comfortable serving it almost raw. And because of food safety precautions, since serving raw or not well cooked fish or seafood can carry bacteria.
If you live in a coastal area and you have the chance to get super fresh fish and shrimp that is sushi-grade then I would suggest to use raw and marinade inside the fridge to keep proper temperature.
Tried this recipe?Mention @adrianasbestrecipes or tag #abrecipes on Instagram