Ingredients
Shrimp
- 1 pound raw shrimp (peeled, deveined and sliced in half lengthwise)
- 1 cup lime juice (about the juice from 3-4 large limes)
- Salt to taste
Red Onion
- 1 small red onion (thinly sliced)
- 1 teaspoon white vinegar
- 1 cup water
Aguachile Marinade
- 1/2 cup lime juice (reserved from cooking the shrimp)
- 1 tablespoon jugo maggi (or use soy sauce)
- 3 cloves garlic (chopped)
- 3/4 cup fresh cilantro
- 1 large jalapeno pepper (chopped)
- 1 serrano pepper (chopped)
- Salt to taste
For Serving and Garnishing
- 1 medium cucumber (peeled and deseeded, sliced into crescents)
- 3 radishes (thinly sliced)
- 2 serrano peppers (thinly sliced)
- Chopped fresh cilantro
- Spicy chili flakes
Instructions
- Prep Shrimp: Place the sliced shrimp into a bowl and cover completely with 1 cup fresh lime juice. Add more lime juice if needed to ensure the shrimp is fully submerged.
- Cure Shrimp: Add salt to taste, then let the shrimp ‘cook’ in the lime juice for about 30 minutes, flipping halfway through. The shrimp will turn opaque and firm up, developing a slightly pink hue.
- Soak Red Onion: While the shrimp cures, place the thinly sliced red onion in a bowl. Add the white vinegar and enough water to cover the onions completely. Let soak until ready to use.
- Prepare Aguachile Marinade: In a food processor, combine the reserved 1/2 cup lime juice, jugo maggi (or soy sauce), chopped garlic, fresh cilantro, chopped jalapeno, chopped serrano, and salt to taste. Process until smooth and well blended.
- Assemble Aguachile: Transfer the cured shrimp to a serving bowl, along with any remaining lime juice. Pour the prepared aguachile marinade over the shrimp and mix gently to combine.
- Add Vegetables and Chill: Top the shrimp with soaked red onion, sliced cucumber, thinly sliced serrano peppers, and radishes. Cover the bowl and refrigerate for at least 30 minutes to let the flavors meld and chill the dish.
- Garnish and Serve: Before serving, sprinkle with chopped fresh cilantro and a pinch of spicy chili flakes. Serve cold alongside tortilla chips for a delightful appetizer or light meal.
Notes
- The lime juice cures the shrimp by denaturing the proteins, effectively ‘cooking’ it without heat.
- Adjust the number of peppers according to your preferred spice level.
- Jugo Maggi adds depth of flavor, but soy sauce is a good substitute.
- Refrigeration time is important to meld flavors and chill the dish for best taste.
- Use fresh, high-quality shrimp for optimal flavor and safety since the shrimp is not heated.
- Prep Time: 10 minutes
- Cook Time: 30 minutes (curing time with lime juice)
- Category: Appetizer
- Method: No-Cook
- Cuisine: Mexican
- Diet: Gluten Free
