Aguachile de Camaron

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Chili water with shrimp. Hmmm. That title sucks. Let’s go with the original…Aguachile de Camaron. Yep. Much better. Aguachile is really just a ceviche with a cooler name. And like ceviche it is loaded with fresh, citrusy tastes that make the perfect compliment to an afternoon of friends and ice cold cerveza or margaritas. It is also simple to pull together and incredibly healthy. If it is pushing above 70 degrees, you must give this one a try. Guaranteed smile and ocean vibes.

Aguachile de Camaron

Ceviche-like dish loaded with fresh, citrusy tastes that make the perfect compliment to an afternoon of friends and ice cold cerveza or margaritas.

  • 1 lb raw peeled and deveined shrimp (sliced in half lengthwise)
  • 8-10 RIPE limes
  • 1 cup  loosely packed cilantro (with stems is ok)

Garnishes

  • Small cucumber (sliced very thin)
  • 2-3 radishes (sliced very thin)
  • 1/4 red onion (sliced very thin)

  1. Put the sliced shrimp in a shallow bowl and squeeze enough lime juice to cover in juice (usually around 3 limes). Let rest 15-20 min while you prepare the Aguachile. This will “cook” the shrimp (really! The acid from the lime actually cooks the shrimp)

  2. In a blender, combine the cilantro, jalapeños, Serrano, garlic, salt, honey and 1/2 cup of fresh lime juice. Blend until completely combined (it will look like green water!)

  3. In a shallow plate with a rimmed edge pour the Aguachile in the middle. Take the shrimp out of the lime juice and scatter on top of the Aguachile.

  4. Top with the cucumber, radish, onion and avocado and serve with Tortilla chips! (Providing a large spoon will help guest scoop up the goodies on to the chip).

You can plate ahead and let rest in the fridge for a couple of hours. Might want to add the avocado right before you serve it if you do.

Enjoy! E