Shrimp Aguachile* Recipe

Prepare shrimp

Rinse shrimp under cold water, pat dry with paper towels. If not already done, peel, devein, and remove tails. Slice each shrimp in half lengthwise (butterfly) or into 3–4 pieces if large so lime can penetrate evenly.

Place the prepared shrimp in a shallow glass or nonreactive bowl.

Combine 1 cup fresh lime juice, 1.5 tsp sea salt, 1/2 tsp sugar and 1/4 cup cold water in a measuring cup. Stir to dissolve salt and sugar.

Pour the lime-salt mixture over the shrimp, making sure the shrimp are mostly submerged. Cover and refrigerate for 15–25 minutes, or until shrimp turn opaque and firm (they will be 'cooked' by the acid). Check after 10–15 minutes and remove when shrimp are just opaque — avoid over-marinating to prevent rubbery texture.

While shrimp marinates, prepare the chile-cilantro sauce. Wear gloves or avoid touching face after handling chiles. Trim stems from the serranos and optional jalapeño; remove seeds if you want milder heat.

In a blender or food processor, add 3 serranos (and the jalapeño if using), 1/2 cup cilantro (leaves and tender stems), 2 tbsp cold water and 1/2 tsp kosher salt. Blend until smooth, adding up to 1–2 tbsp more water if needed to reach a pourable but still slightly thick sauce consistency. Taste and adjust salt or chiles for heat.

Strain the blended sauce through a fine-mesh sieve into a bowl to remove large bits (optional for a smoother aguachile). Press solids with a spoon to extract flavor. Discard solids or reserve for another use.

Reserve about 3–4 tbsp of the chile-cilantro sauce to fold into the finished dish; the rest will be used to flavor some of the lime marinade or to serve at the table.

Prepare the vegetables while shrimp finishes marinating. Thinly slice 1 cup cucumber and 1/2 cup red onion. To reduce onion bite, soak the sliced onion in cold water for 5–10 minutes, then drain and pat dry.

When shrimp are opaque, drain about half of the lime marinade from the bowl (reserve the rest). Add the sliced cucumber and drained onion to the bowl with the shrimp.

Pour 3–4 tbsp of the chile-cilantro sauce into the shrimp mixture and gently toss to coat. If you prefer more heat or color, add additional sauce a tablespoon at a time to taste. Mix gently so shrimp pieces stay intact.

Gently fold in the diced avocado just before serving so it retains shape and color. Season the aguachile lightly with 1/4 tsp freshly ground black pepper and adjust salt to taste using the reserved lime marinade or kosher salt.

Transfer the aguachile to a chilled shallow bowl or individual plates. Garnish with 2 tbsp fresh cilantro leaves and optional thinly sliced radishes for crunch and color.

Serve immediately with tortilla chips or tostadas and lime wedges on the side. Encourage diners to spoon some of the chile-lime liquid over chips or tostada before topping with shrimp and avocado.

Leftovers: store shrimp and liquid in an airtight container in the refrigerator and consume within 24 hours. Avocado is best kept separate and added just before serving to avoid browning.