Cooked - Aguachile Recipe (mexican Shrimp Ceviche)

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Aguachile Recipe (mexican Shrimp Ceviche)

6.0

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

1 small red onion (thinly sliced)

1 teaspoon white vinegar

1 cup water

½ cup lime juice (reserved from cooking the shrimp)

1 tablespoon jugo maggi (or use soy sauce)

3 cloves garlic (chopped)

¾ cup fresh cilantro

1 large jalapeno pepper (chopped)

1 serrano pepper (chopped)

Salt to taste

1 medium cucumber (peeled and deseeded, sliced into crescents)

3 radishes (thinly sliced)

2 serrano peppers (thinly sliced)

Chopped fresh cilantro

Spicy chili flakes

Place the sliced shrimp into a bowl and cover with 1 cup fresh lime juice, enough to completely cover the shrimp. Use more as needed.
Add salt to taste let the lime juice "cook" the shrimp for 30 minutes, flipping once part way through. The shrimp will turn pink in color.
While the shrimp is cooking, add the red onion to a bowl. Add the vinegar and enough water to cover the onions. Soak until ready to use.
Add the ½ cup reserved lime juice, jugo maggi (or soy sauce), garlic, cilantro, jalapeno, serrano, and salt to taste to a food processor. Process until smooth.
Add the shrimp with remaining lime juice to a serving bowl. Pour the aguachile marinade over it.
Top with sliced red onion, cucumbers, chili peppers, and radish. Cover and refrigerate at least 30 minutes to chill.
Top with fresh herbs. Sprinkle with red chili flakes.
Serve cold with tortilla chips.

Course🍤Appetizer

Diets🌾Gluten-free...

Category🐟Ceviche

Cuisine🇲🇽Mexican

Occasions🎊Party🌞Summer

Season☀️Summer

DifficultyEasy ⏰ 30m

Created 87 weeks ago

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