Aguachile Roja Recipe

Prepare shrimp

Rinse the shrimp, pat dry, then butterfly or slice each shrimp lengthwise into two thin pieces so the lime juice can 'cook' them quickly and evenly.

Toast chiles

Lightly char the puya and Fresno chiles in a dry skillet over medium-high heat, turning often until blistered and fragrant, about 2–3 minutes per side. Remove and let cool slightly.

Blend broth

In a blender add toasted chiles, garlic clove, cilantro, lime juice, cold water, seaweed/kelp (if using), sugar and salt. Blend until very smooth, about 30–45 seconds. Taste and adjust salt or lime as needed. If mixture is very hot from chiles, let cool briefly then chill.

Strain and chill

Strain the blended chile-lime mixture through a fine-mesh sieve into a bowl, pressing to extract liquid and leaving behind skins and seeds. Add ice cubes to the strained liquid to bring temperature down quickly. Refrigerate 10–15 minutes until very cold.

Marinate shrimp

Place the butterflied shrimp in a single layer in a shallow nonreactive dish. Pour the chilled aguachile roja broth over the shrimp so they are fully submerged. Cover and refrigerate until shrimp turn opaque and firm, about 12–20 minutes depending on thickness. Check after 10 minutes and remove when shrimp are just cooked through.

While the broth chills, combine white vinegar, water, sugar and salt in a heatproof jar or bowl. Stir until sugar and salt dissolve. Add thinly sliced red onion, pressing to submerge. Let sit at room temperature at least 15 minutes, or refrigerate for up to 24 hours for milder flavor. Drain before serving.

Dice the avocado and toss very gently with a pinch of sea salt and a squeeze of lime if desired. Reserve for plating.

When shrimp are ready, remove them from the liquid with a slotted spoon and arrange on chilled plates. Spoon a little of the strained aguachile broth around the shrimp but not so much that it continues to 'cook' them heavily.

Top the shrimp with pickled red onion, diced avocado, cilantro leaves and microgreens. Season lightly with sea salt and freshly ground black pepper to taste.

Peel the green plantain and use a mandoline or sharp knife to slice very thin (1–2 mm) rounds or diagonal chips. Pat slices dry with paper towel.

Heat oil in a heavy skillet or pot to 350°F (175°C). Fry plantain slices in batches without crowding until golden and crisp, about 1–2 minutes per batch. Transfer to a paper towel-lined tray and season immediately with fine sea salt. Let cool slightly — chips will crisp further as they cool.

Alternatively, for a lighter option, brush slices with a little oil and bake at 400°F (200°C) on a single layer for 10–14 minutes, turning once, until golden and crisp.

For each serving, arrange 6–8 pieces of marinated shrimp in the center of a chilled shallow bowl or plate. Spoon a few tablespoons of the strained aguachile roja broth around (not over) the shrimp. Add a small mound of diced avocado to one side, a few pickled onion slices on top, and scatter cilantro leaves and microgreens. Serve plantain chips on the side for scooping. Pass extra lime wedges if desired.

Serve immediately so shrimp remain bright and plantain chips stay crisp.