Best Aguachile Recipes
AGUACHILE
I first tried aguachile with freshly caught shrimp when I was visiting the small town of Ajijic, Jalisco, Mexico. Ajijic is one of the quaint towns next to Chapala Lake, which happens to be the largest fresh water lake in Mexico. I fell in love with this super spicy cold shrimp dish, marinated in a serrano-lime juice mixture and topped with fresh red onions, avocados, and cucumbers. Serve with tostadas on the side and an optional ice cold Mexican beer to tame down the heat.
Provided by Yoly
Categories World Cuisine Recipes Latin American Mexican
Time 25m
Yield 2
Number Of Ingredients 8
Steps:
- Combine lime juice, chiles, cilantro, and 1 teaspoon salt in a blender; blend until smooth.
- Divide shrimp onto 2 shallow plates.
- Pour chile-lime mixture evenly over the 2 plates of shrimp. Place in the refrigerator and marinate until the shrimp turn opaque and white, 15 to 25 minutes.
- Top each plate with red onion and avocado. Place cucumber around the edges. Sprinkle with remaining salt.
Nutrition Facts : Calories 480.5 calories, Carbohydrate 33 g, Cholesterol 345 mg, Fat 19.1 g, Fiber 9.3 g, Protein 50.4 g, SaturatedFat 3 g, Sodium 2099.1 mg, Sugar 7.6 g
AGUACHILE DE CAMARóN (SHRIMP COOKED IN LIME AND CHILE)
This recipe is part of the Epicurious Online Cooking School, in partnership with the Culinary Institute of America. To watch it being made, and to learn how to make other Mexican classics, check out the video classes.
Provided by Sergio Remolina
Categories Shellfish No-Cook Lunch Seafood Shrimp Cucumber Healthy Lime Juice Chile Pepper Sugar Conscious Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 servings
Number Of Ingredients 6
Steps:
- Cut the cucumber into thin rectangular slices, about 3 inches long, and divide among 4 small plates.
- Peel, devein, and butterfly the shrimp, leaving the tail intact but discarding the head. Arrange the shrimp on top of the cucumber slices, sprinkle with salt, cover with plastic wrap, and refrigerate for at least 1 1/2 hours.
- In a blender, combine the lime juice, olive oil, chiles, and 1/4 cup of cold water. Process until smooth then season to taste with salt.
- Just before serving, drizzle the shrimp with the lime-chile sauce and serve immediately.
AGUACHILE RECIPE
Serve your family a simple shrimp dish with a kick today with our Aguachile Recipe. They're sure to ask again and again for our Aguachile Recipe.
Provided by My Food and Family
Categories Home
Time 1h15m
Yield 4 servings
Number Of Ingredients 11
Steps:
- In a blender container, combine lime juice and 1 serrano chile with stem removed. Blend until ingredients are combined.
- In a large bowl, combine shrimp and lime juice mixture. Cover with plastic wrap and refrigerate for 1 hour.
- Add tomato, onion, remaining serrano chile in slices, cucumber, avocado and A.1. Original Sauce. Gently stir to combine. Sprinkle with cilantro and fresh cracked pepper.
- Serve with lime wedges.
Nutrition Facts : Calories 240, Fat 9 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 170 mg, Sodium 390 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 24 g
PALMITOS AGUACHILE VERDE (CHILE-LIME HEARTS OF PALM)
If you love acid and heat, this is the dish for you. Aguachile, which is a Sinaloa-style ceviche, is made here with serrano chiles and an abundance of lime juice. That combination works perfectly with delicate palmitos, hearts of palm, that have a just-right balance in texture between creaminess and firmness. Pick up the nori sheets in the snack aisle to add just a bit of saltiness that replicates the briny ocean flavors of seafood-based aguachiles. Serve in a bowl with a generous side of tostadas or tortilla chips - and don't forget the micheladas. To get vegetarian recipes like this one delivered to your inbox, sign up for The Veggie newsletter.
Provided by Jocelyn Ramirez
Categories vegetables, appetizer, main course
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Combine the hearts of palm, red onion, cucumber and avocado in a large bowl and gently toss together.
- Combine the serrano chiles, cilantro, lime juice, olive oil, nori sheets (if using), and a pinch of salt in a blender and blend until completely smooth. You should have about 1 1/2 cups of liquid. Pour into the hearts of palm mixture and gently fold until all the ingredients are evenly coated. Marinate in the refrigerator until the onion and cucumber slightly soften, about 15 minutes. This dish is traditionally served right away, but can be covered and refrigerated for a day to allow the flavors to meld together. Serve with tortilla chips or tostadas.
AGUACHILE
If making authentic aguachile at home isn't possible, try this skillet-cooked version of the spicy seafood dish instead.
Provided by My Food and Family
Categories Recipes
Time 20m
Yield 12 servings
Number Of Ingredients 9
Steps:
- Toss shrimp with 1/4 cup lime juice in large skillet; cook and stir on medium heat 4 min. or until shrimp turn pink. Cool 5 min.
- Meanwhile, blend remaining lime juice with dressing and chiles in blender until smooth.
- Drain shrimp; place in medium bowl. Add cucumbers, onions and garlic; mix lightly. Add dressing mixture; toss to evenly coat. Top with avocados. Serve with chips.
Nutrition Facts : Calories 170, Fat 7 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 105 mg, Sodium 590 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 13 g
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