In my house, shrimp in any form are a huge deal. My family is all from Nayarit. It’s one of the few Mexican states known for its amazing seafood. Aguachile, while not the only dish the state is famous for, is certainly one of the three. The shrimp is not cooked in this dish but rather cured using lime juice and sea salt. The shrimp become softer and change colour to a light pink as they cure.
There are several versions of agua chile. My personal favourite involves curing shrimp in a mixture of lime juice and serrano peppers with cilantro. The shrimp are infused with the spicy serranos, giving them a tangy-spicy taste.
Lighter Baked Mac & Cheese
As a child, I admit to being a bit spoiled because my family had incredibly talented chefs. My Tio Juan served them with ripe avocados and crispy tostadas. He also added extra sea salt. In other parts of Mexico, it’s common to sprinkle crushed chiltepins on top. This adds another layer of flavour. This deliciously tart and refreshing dish was inspired by watching him prepare them for all those years. You’ll feel like you are on the beach in Puerto Vallarta, watching the sunset while enjoying the best meal you have ever had.
Why You Will Love It
- Enjoyably refreshing, this dish is usually served cold, similar to ceviche. With its citrus flavours and peppery spices, it is perfect for hot summer days.
- There are so many textures. The shrimp are not technically cooked, but they become tender and soft. When served with tostadas and avocados, it’s the perfect combination of flavours and textures.
Aguachile Key Ingredients
- Lime: The key ingredient in agua chile, limes are responsible for the dish’s acidity. If you are picking limes for the sauce, look out for yellow spots. They will give the dish a bitter taste, and the shrimp will absorb it when they cure.
- Cilantro: Adds brightness and a peppery, herby flavour to the dish. It contributes to the agua chile’s overall colour.
- Cucumber contributes to the overall freshness and flavour of the dish by bringing in the right amount of water.
- Serrano Peppers: While many peppers are available that provide heat, serranos do so without leaving a distinct taste like jalapenos, allowing other ingredients to shine.
How To Make Aguachile
- Prepare the ingredients for salsa. Remove the seeds from medium serranos and cut them in half lengthwise. The remaining serrano peppers can be trimmed, but they should otherwise remain whole. Peel a 3-inch cucumber piece, cut it in half lengthwise and remove the seeds if you are using a regular one. Cut the medium white onion in half.
- Blend the ingredients. In a blender, combine serranos and cucumbers with fresh lime juice and cilantro leaves. Add water, kosher sea salt and Maggi Jugo Seasoning. Blend on medium speed.
- Prep shrimp. Paper towels can be used to dry large raw shrimp that have been peeled and deveined. Each shrimp should be halved horizontally. Place the shrimp in a baking dish measuring 9×13 inches and sprinkle with black pepper.
- Cure Shrimp. Pour sauce over shrimp and stir until shrimp are evenly coated in sauce. Cover and chill for 10 minutes. As they cure, their colour will change. After 10 minutes, add thinly sliced onion. Cover and refrigerate again until the shrimp have a pale pink colour. Their texture will also change from being soft to slightly firm.
- Dive! Transfer the mixture to a platter or bowl. If desired, garnish with cucumber half-moons, thinly sliced red onion, avocado slices, flaky sea salt, and crushed dried chilli peppers. If you want, serve with tostadas (I highly suggest it! ).
Useful Swaps
- If you cannot find Maggi seasoning, Worcestershire sauce is a great substitute. It adds a smoky, umami flavour similar to Maggi’s.
- Raw shrimp can be replaced with boiled, unseasoned shrimp. Mix the shrimp, sauce, and red onion and chill for 10 minutes before serving.
- The recipe is spicy, but it will become less hot as it sits on the counter. To make a less spicy version, use four trimmed and halved Anaheim Peppers instead of all the Serrano peppers.
Tips for Storage and Making Ahead
- Be sure that the shrimp’s colour has changed completely before storing it in an airtight jar (the colour change indicates that the shrimp have cured and are safe to eat). If you’re worried that the shrimp will become too acidic, remove them from the sauce, store them separately, and then toss the two together before serving.
- Aguachile is best made 24 hours in advance and stored in an airtight container. Leftovers can be refrigerated in an airtight container for up to two days.
