Description
Spicy Aguachile Delight is a vibrant, refreshing Mexican seafood dish featuring raw shrimp ‘cooked’ in zesty lime juice and blended serrano chili sauce. This quick and easy no-cook recipe combines the heat of fresh chilies, the brightness of lime, and the crisp textures of cucumber, red onion, and radish, making it a perfect appetizer or light meal full of bold flavors and a spicy kick.
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)
- Few tablespoons of water (to adjust consistency)
Vegetables and Garnishes
- 1 small cucumber, thinly sliced
- 1 small red onion, thinly sliced
- Fresh cilantro, chopped (for garnish)
- Sliced avocado (for garnish)
- Radish slices (for garnish)
- Lime wedges (for serving)
- Thinly sliced cucumber (optional, for garnish)
- Chile powder or TajÃn (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, then season with salt and black pepper. Let the shrimp marinate for 10-15 minutes until they turn opaque, indicating that the acidity of the lime juice has ‘cooked’ the shrimp, giving them a ceviche-like texture.
- Blend the Aguachile Sauce: In a blender, combine the serrano chilies, cilantro leaves, minced garlic, olive oil, and agave syrup or honey if using. Add a few tablespoons of water to help achieve a smooth blend. Blend until the sauce is smooth and well combined, adjusting water to reach a pourable consistency.
- Adjust Seasoning: Taste the sauce and add more salt, pepper, or lime juice as desired. For extra heat, blend in more chilies to suit your spice preference.
- Combine Shrimp and Sauce: Once the shrimp is lightly cooked by the marinade, pour the aguachile sauce over them. Toss gently to coat the shrimp evenly with the sauce.
- Add Vegetables: Add the thinly sliced cucumber and red onion to the shrimp and sauce mixture. Stir gently to combine all the ingredients well.
- Garnish and Serve: Transfer the aguachile to a serving dish. Garnish with fresh chopped cilantro, avocado slices, and radish slices for added flavor and crunch. Optionally, sprinkle with chili powder or TajÃn for an extra kick.
- Serve: Serve immediately with lime wedges on the side to add extra tang if desired. This dish is best enjoyed fresh.
Notes
- The acidity of the lime juice ‘cooks’ the shrimp, so no heat is needed, making this a no-cook recipe.
- Adjust the number of serrano chilies to control the spiciness level to your preference.
- The optional agave syrup or honey balances the heat with a touch of sweetness but can be omitted.
- Serve immediately after preparation as the shrimp texture changes if left too long in the lime juice.
- Substitute serrano chilies with jalapeños for a milder flavor.
- Add extra water in the sauce to achieve your preferred thickness for pouring.
