Description
Spicy Aguachile Delight is a vibrant Mexican seafood dish featuring fresh shrimp ‘cooked’ in lime juice and tossed with a fiery serrano chili and cilantro sauce. This refreshing, no-cook appetizer combines the tang of lime, the heat of chilies, and the crunch of fresh vegetables like cucumber and red onion. Garnished with creamy avocado, radish slices, and a sprinkle of chili powder or Tajín, it’s perfect for a quick, flavorful 30-minute meal that serves four.
Ingredients
Scale
Shrimp and Marinade
- 1 lb (450g) shrimp, peeled and deveined
- 1/4 cup fresh lime juice (about 3-4 limes)
- 1/4 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper
Aguachile Sauce
- 2-3 serrano chilies (or more for extra heat)
- 1/2 cup cilantro leaves
- 1 garlic clove, minced
- 1 tablespoon olive oil
- 1 tablespoon agave syrup or honey (optional, to balance the heat)
- a few tablespoons of water (to blend)
Vegetables and Garnishes
- 1 small cucumber, thinly sliced
- 1 small red onion, thinly sliced
- Fresh cilantro, chopped
- Sliced avocado
- Radish slices
- Lime wedges
- Thinly sliced cucumber (optional extra)
- Chile powder or Tajín (optional, for extra heat and flavor)
Instructions
- Prepare the Shrimp: Place the peeled and deveined shrimp in a bowl. Pour the fresh lime juice over them and season with salt and black pepper. Allow the shrimp to marinate for 10-15 minutes until they turn opaque, indicating they are ‘cooked’ by the acidity in the lime juice, similar to ceviche.
- Make the Aguachile Sauce: In a blender, combine serrano chilies, cilantro leaves, minced garlic, olive oil, and agave syrup or honey (if using). Add a few tablespoons of water to help blend the ingredients smoothly.
- Blend the Sauce: Blend the mixture until it becomes a smooth, pourable sauce. Adjust the consistency with more water if necessary. Taste and season with extra salt, pepper, or lime juice if desired. Add more chilies for increased spiciness.
- Combine Shrimp and Sauce: Once the shrimp is ready after marinating, pour the prepared aguachile sauce over the shrimp and toss until all shrimp are evenly coated in the flavorful sauce.
- Add Vegetables: Gently stir in the thinly sliced cucumber and red onion to the shrimp and sauce mixture for added crunch and freshness.
- Garnish and Serve: Transfer the aguachile to a serving dish. Garnish generously with chopped fresh cilantro, avocado slices, and radish slices to enhance texture and flavor.
- Optional Finishing Touches: Sprinkle chile powder or Tajín over the top to add extra heat and a zesty flavor boost. Serve with lime wedges on the side for additional tang.
Notes
- This dish requires no cooking heat; the lime juice ‘cooks’ the shrimp through acidity.
- Adjust the number of serrano chilies according to your heat preference.
- If agave syrup or honey is omitted, the dish will be less sweet but still balanced by lime and spice.
- Use fresh, high-quality shrimp for the best texture and taste.
- Serve immediately after preparation for optimal freshness and flavor.
- Keep refrigerated if preparing in advance and consume within 1 day.
- For extra crunch, add thinly sliced cucumber on the side or mixed in.
