Aguachiles Recipe

Prep shrimp

Rinse shrimp and pat dry. If large, butterfly or slice lengthwise so pieces are about 1/4-inch thick; this allows the citrus to 'cook' them evenly.

Mix citrus and salt

In a nonreactive bowl, whisk together the lime juice, lemon juice, cold water and kosher salt until salt is dissolved.

Place the prepared shrimp in a single layer in the bowl and pour 3/4 of the citrus mixture over them, reserving some for later. Gently stir to coat so shrimp are submerged or well covered. Cover and refrigerate for 12–20 minutes (shorter for very fresh shrimp or smaller pieces) until shrimp are opaque and firm. Do not marinate more than 30 minutes to avoid overcooking and tough texture.

Make serrano-cilantro purée

While shrimp is marinating, combine the serrano chiles (remove seeds for milder heat), cilantro, garlic, cumin, black pepper and vegetable oil in a blender or food processor. Add the reserved 1/4 cup of citrus mixture and blend to a smooth, bright green purée. Taste and adjust: add a pinch of salt or another squeeze of lime if needed. If purée is too thick, thin with up to 1–2 tablespoons cold water or more citrus reserved.

Strain optional: for a silky sauce you can pass the purée through a fine mesh sieve, pressing with a spatula to extract the liquid and discard larger solids.

Fold purée into the marinated shrimp gently, or pour purée over the drained shrimp and toss to coat evenly. Chill 5–10 minutes to let flavors meld (the shrimp are already cooked by citrus).

Prepare vegetables

Thinly slice cucumber and red onion. If onion is strong, soak slices in cold water with a pinch of salt for 5–10 minutes, then drain and pat dry. Slice avocado just before serving to avoid browning.

To assemble, arrange cucumber slices and red onion on a platter or individual plates. Spoon the shrimp and chili sauce over the vegetables. Scatter cilantro leaves on top, add avocado slices if using, and finish with a pinch of sea salt and a few cracks of black pepper to taste.

Serve immediately with tortilla chips or tostadas for scooping. Leftovers: keep sauce and shrimp cold and consume within 24 hours; texture will degrade and citrus 'cooking' continues.