Aguachile Recipe

Prepare the citrus base

Squeeze enough limes to yield 1 cup of fresh lime juice (about 8–10 limes). Add 2 tablespoons fresh lemon juice if using. Pour into a medium nonreactive bowl. Stir in 2 tablespoons cold water, 2 teaspoons sea salt, and 1 teaspoon granulated sugar until dissolved.

Make the chile-cilantro purée

In a blender or food processor combine 1 cup packed cilantro leaves, 2 tablespoons parsley (if using), 2 peeled garlic cloves, 2 jalapeños (stemmed; remove seeds for milder heat), and 1 serrano (optional for extra heat). Add 1 teaspoon olive oil and 2 tablespoons of the prepared lime juice to help the blades move. Purée until very smooth. If the mixture is too thick, add 1–2 tablespoons additional lime juice or water to reach a pourable consistency. Taste carefully for heat and acidity and add up to 2 tablespoons bottled green salsa if you want a brighter, saucier result.

Combine and adjust

Pour the chile-cilantro purée into the bowl with the remaining lime mixture and whisk to combine. Taste and adjust seasoning — add up to 1 additional teaspoon salt or a little more sugar if too tart. The final sauce should be bright, tangy, and pleasantly spicy.

Prepare the shrimp

Pat 1 lb peeled, deveined shrimp dry with paper towels. If shrimp are large, butterfly by slicing through the back (do not cut all the way through) and flatten slightly so they marinate evenly. Cut shrimp in half lengthwise if very large. Lightly toss shrimp with 1 teaspoon kosher salt.

Cure the shrimp in the sauce

Place the shrimp in a single layer in a shallow glass or ceramic dish. Pour the prepared lime-chile-cilantro sauce over the shrimp, making sure they are fully submerged. Cover and refrigerate for 10–20 minutes for medium doneness (shrimp will turn opaque and slightly firm). For firmer, fully 'cooked' shrimp, marinate 25–30 minutes but do not exceed 45 minutes to avoid becoming tough. Optionally, place the dish over a bowl of ice in the refrigerator for the first 10 minutes to maintain cold temperature.

Prepare vegetables

While the shrimp marinates, thinly slice about 1 cup cucumber into half-moons, very thinly slice 1/2 cup red onion and place the onion in cold water for 5 minutes to soften bite, then drain. Thinly slice 4 radishes. Dice 1 avocado and squeeze a little lime over it to prevent browning.

Combine and finish

When shrimp are opaque and appropriately firm, remove the dish from the refrigerator. Using a slotted spoon, transfer shrimp into a serving bowl or divide among plates, reserving some of the marinade as desired (note: marinade has been in contact with raw seafood; do not use leftover marinade as a pourable sauce unless you bring it to a boil). Spoon some of the fresh chile-lime sauce (freshly made portion that was reserved before adding raw shrimp, if desired) over the shrimp. Scatter cucumber, red onion, radishes, and diced avocado on top. Garnish with 1/4 cup cilantro leaves and lime wedges.

Serve

Serve immediately with tostadas or tortilla chips. Provide extra lime wedges and more thinly sliced chile on the side for guests who want more heat. Aguachile is best eaten within 30 minutes of assembly for peak texture and freshness.