Best 2 Aguachiles Recipes

Aguachiles, a refreshing and zesty Mexican seafood dish, have gained a well-deserved spot in the culinary world. Originating from the coastal regions of Mexico, aguachiles showcase a harmonious blend of flavors, with the tangy heat of chiles, the freshness of lime juice, and the delicate sweetness of seafood. This tantalizing combination creates a dish that is both invigorating and satisfying, making it a perfect choice for a light meal or as an appetizer. Whether you prefer shrimp, scallops, or fish, aguachiles offer a versatile canvas for seafood lovers, promising an explosion of flavors with every bite. In this article, we'll take you on a culinary journey to explore the vibrant world of aguachiles, providing you with insights into the key ingredients, variations, and techniques to prepare this delectable dish.

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AGUACHILE

Aguachile image

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

Ingredients

1 ¼ cups fresh squeezed lime juice
4 fresh serrano chiles
⅓ cup chopped fresh cilantro
1 ½ teaspoons salt, divided, or to taste
1 pound large shrimp - peeled, deveined and butterflied
1 small red onion, thinly sliced
1 avocado - peeled, pitted, and sliced
1 cucumber, sliced

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

AGUACHILES

Aguachiles image

Aquachile is essentially a very spicy version of ceviche typically made with shrimp (camarones in Spanish). Aguachile is best served cold. As such, keep your shellfish chilled at all times as it will not have enough time to cool properly while marinating. If it's a particularly hot day, rest your shellfish on a plate of ice as you work to ensure that it remains cold.

Provided by Gene Padilla

Categories Mexican

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1 lb fresh shrimp
4 serrano chilies, stemmed and rough chopped
5 -6 limes, juiced
1/3 cup cilantro
1 1/4 teaspoons salt
1/2 small red onion, finely sliced
1/3 cucumber
1 avocado, sliced
8 -10 tostadas

Steps:

You will need to butterfly and devein your shrimp. Using a sharp knife, cut each shrimp lengthwise along the back. For larger shrimp, cut them cleanly into two halves. For smaller shrimp, do not cut all the way through so that the two halves stay together. Once open, remove the gray line of guts running through the center of the shrimp.
In a blender, add the chilies, lime juice, cilantro, and the first teaspoon of salt. Blend until the chilies are just broken up. Don't worry about making a smooth paste. A few chunks of chili are not a problem.
Cover the shellfish with the blended sauce. Marinate in the refrigerator for 15 - 20 minutes. You will know it's done when the surface of the shellfish begins to turn opaque and white. If the sauce does not completely cover the shellfish, stir the mixture after about 5 minutes to ensure it marinates evenly.
While the shellfish is marinating, peel the cucumber and scrape out the seeds. Cut into 1/2 inch cubes.
To serve Add the cucumber to the bowl of shellfish and toss to combine. Spoon the shellfish, cucumber and sauce into a large flat serving dish. Sprinkle with the remaining 1/4 teaspoon salt. Top with the sliced onions and serve with tostadas and sliced avocados.

Tips:

Choose the freshest shrimp possible: The quality of your shrimp will make a big difference in the final dish. Look for shrimp that are firm and have a briny smell.
Clean the shrimp properly: Be sure to remove the heads, tails, and veins from the shrimp before cooking them. This will help to ensure that the shrimp are cooked evenly and that the dish has a clean flavor.
Use a variety of chiles: The type of chiles you use will determine the flavor of your aguachile. For a mild aguachile, use mild chiles such as jalapeños or serranos. For a spicier aguachile, use hotter chiles such as habaneros or ghost peppers.
Adjust the amount of lime juice to taste: The amount of lime juice you use will also affect the flavor of your aguachile. Start with a small amount and add more to taste. You want the aguachile to be flavorful, but not too sour.
Serve immediately: Aguachile is best served immediately after it is made. The shrimp will start to cook further if it sits for too long, which will make it tough.

Conclusion:

Aguachile is a delicious and refreshing seafood dish that is perfect for a summer meal. It is easy to make and can be tailored to your own taste preferences. With a few simple ingredients, you can create a dish that is sure to impress your friends and family. So next time you are looking for a quick and easy seafood recipe, give aguachile a try. You won't be disappointed!