Thursday, February 9, 2012

Super Bowl Grub - Aguachile

Aguachile de Camaron.

Chiles, Lime, Cilantro & Salt is what you'll need for the Sauce/Marinade.  I used about 12 Limes, 1 whole Serrano, 1 whole Habanero, ½ cup Cilantro & 1 teaspoon of Salt.  Blend all of the ingredients for approximately 10 seconds.  Set aside in the fridge to chill.

2 lbs of Shrimp - You can use fish, shrimp. scallops, etc.  But the key is, for it to be really fresh as it will be consumed mostly in a raw state.  The difference between Aguachile and Ceviche is that; in ceviche, the seafood is "cooked" in the citrus it sits in over a couple of hours.  In aguachile, only fresh seafood should be used because the "cooking" from the citrus is only done for only 15-25 minutes.  Think of Aguachile as "Mexican Sashimi" with a very tangy and spicy sauce.      

Peel, devein and split the shrimp in half, lengthwise. 

Place the shrimp in a bowl and pour the spicy citrus liquid over it.  Place inside the refrigerator and chill for 15-20 minutes (or longer if you suspect the seafood isn't super-fresh).

While it does it's thing, slice a cucumber or 2 into thin slices or chop it into bit size pieces, cut a red onion into slivers and pick a few whole cilantro leaves to garnish the dish with.  Lastly, slice avocados and assemble your plate with any or all of the accoutrements.  Finish with a sprinkle of salt and serve with tostadas or tortilla chips and a cold beer.  Enjoy!

I highly recommend this dish. In my opinion, it was the MVP of this year's Super Bowl grub.


  1. I copied your exact recipe today as a side to arrachera and let me tell you people loved and preffered this dish. Thanks for this easy step by ste!

  2. You're very welcome! I'd be interested to try your arrachera!