Aguachile Recipe

Prepare cucumber-cilantro purée

Place the peeled, seeded cucumber (1 cup), 1/2 cup cold water, 1/2 cup packed cilantro leaves, and 1 tablespoon olive oil into a blender. Add a pinch of the kosher salt (from the measured 1.5 tsp). Blend until very smooth, about 30–45 seconds. If the mixture is too thick, add up to 1–2 tablespoons additional water to reach a thin, pourable consistency.

Build the lime broth

Pour the cucumber-cilantro purée into a nonreactive bowl or large jar. Add 1.5 cups fresh lime juice, the remaining kosher salt (total 1.5 tsp) and 1/2 teaspoon sugar; whisk to combine. Stir in the blended mixture thoroughly so the broth is evenly flavored and slightly opaque.

Spice the broth with chiltepin

In a small bowl, lightly crush 6 whole chiltepin chilies with the back of a spoon (or leave whole for a milder heat). Add the chiltepin to the broth and let steep for 8–10 minutes, tasting after 6 minutes. If you prefer a more intense heat, pulse the chiltepin once or twice in the blender with a tablespoon of the broth before returning it to the bowl (this will increase heat and color). Adjust salt to taste.

Prepare shrimp

Pat 1 lb shrimp dry, butterfly by slicing almost through along the back and flattening, then halve lengthwise if large. Arrange shrimp in a single layer in a shallow glass or ceramic dish (avoid metal).

Pour broth over shrimp

Strain the lime-cucumber broth through a fine-mesh sieve over the dish with shrimp to remove large cilantro stems and any large chili pieces (reserve a few chiltepin halves if you like visual heat). The liquid should just cover the shrimp. If needed, add up to 2–4 tablespoons additional water or lime juice to cover.

Marinate until opaque

Refrigerate the shrimp in the citrus broth for 12–20 minutes, checking at 12 minutes: shrimp should turn opaque and firm to the touch. Larger shrimp may need up to 20 minutes. Do not over-marinate; 25+ minutes will make shrimp rubbery.

Add vegetables and herbs

While shrimp marinates or immediately after removing shrimp from the broth, add 1/2 cup thinly sliced red onion and 1 cup English cucumber sliced into thin half-moons to the shrimp and broth. Add 1/4 cup chopped fresh cilantro and gently stir to combine. Season with 1/8 tsp freshly ground pepper. If using avocado, fold in 1 cup diced avocado just before serving to prevent browning.

Spoon aguachile into shallow bowls or a single large serving platter, making sure each portion gets some shrimp and plenty of broth. Garnish with extra cilantro leaves and serve with lime wedges and tortilla chips or tostadas on the side. Encourage diners to squeeze extra lime if desired.