I love ceviche, and will eat it anytime of the year, but for peak enjoyment, you want to serve it during the dog days of summer. Yes, when it’s too hot to move, let alone cook, there’s just nothing like an ice-cold, vibrant, intensely flavorful ceviche. Okay, this would be the perfect time to admit that this delicious Garlic Shrimp “Aguachile” is not a ceviche. Or, at least it’s not supposed to be.
Notes From the Chef
Before we get started, here are a few notes from the chef:
- While there are many similarities, a real aguachile is served raw, just as soon as the seafood is mixed with the “chili water.” And, if you’re into raw seafood, I highly recommend you go that way. But for me, and I think most of my viewers, letting the shrimp soak in the spicy, acidic, garlicky marinade for a while will give us the best of both worlds. We still get that cold, refreshing, vibrancy I mentioned early, but with a little firmer texture.
- Ultimately, you’ll have to decide how long to soak your shrimp, or whatever raw seafood you’re using, but the beauty of this recipe is that you can taste it, and if it’s not exactly where you want it to be, you can let it soak longer, up to overnight.
- Either way, you’ll want to enjoy this with a bowl of tortilla chips, and some cold beer. You know, for the heat. But, no matter what you enjoy this with, I really do hope you give it a try soon.
Enjoy!
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Garlic Shrimp Aguachile
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Ingredients
For Aguachile:
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1/2 cup packed cilantro leaves
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3 cloves garlic, sliced
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1/2 serrano chile pepper, sliced, or to taste
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1/3 cup fresh lime juice, from 2 to 3 limes
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1/3 cup water
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1/2 teaspoon kosher salt
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1/4 teaspoon ground black pepper
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1/4 teaspoon white sugar
For Shrimp:
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1/2 pound raw shrimp - peeled, meticulously deveined, and sliced in half horizontally if large
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1/3 cup thinly sliced red onion
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1 cup thinly sliced peeled cucumber
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1 jalapeno, thinly sliced
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2 tablespoons cilantro leaves, or as needed
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tortilla chips, for serving
Directions
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Combine cilantro, garlic, serrano chile, lime juice, water, salt, pepper, and sugar in a tall cup or the jar of a blender; blend with a stick blender or regular blender until smooth. Refrigerate aguachile while other ingredients are prepared.
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Add shrimp, cucumber, and red onion to a bowl, and pour in aguachile. Stir well, and press shrimp down into aguachile to cover. Wrap and refrigerate for 30 minutes to 1 hour before serving.
Cook’s Note
The dish can be served immediately, but refrigerating for 30 minutes to 1 hour will achieve a more ceviche-like (“cooked”) texture. The dish can also be tightly covered and refrigerated overnight to serve the next day.
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Sprinkle aguachile with jalapeno slices and cilantro to garnish, and serve with tortilla chips.
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Chef John
Nutrition Facts (per serving)
| 338 | Calories |
| 12g | Fat |
| 46g | Carbs |
| 13g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 338 | |
| % Daily Value * | |
| Total Fat 12g | 16% |
| Saturated Fat 2g | 9% |
| Cholesterol 71mg | 24% |
| Sodium 669mg | 29% |
| Total Carbohydrate 46g | 17% |
| Dietary Fiber 4g | 15% |
| Total Sugars 3g | |
| Protein 13g | 26% |
| Vitamin C 29mg | 33% |
| Calcium 115mg | 9% |
| Iron 1mg | 8% |
| Potassium 340mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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