Aguachile De Camarón Recipe

Rinse the raw shrimp under cold water, pat dry, then butterfly by cutting lengthwise through the back without cutting all the way through; slice each shrimp into 1/4–1/2-inch thick pieces. Place shrimp in a shallow glass or ceramic bowl.

Add lime juice, coarse sea salt, and sugar to the bowl with shrimp. Gently stir to ensure all shrimp pieces are submerged in lime juice. Cover and refrigerate while you prepare the chile mix, 10–20 minutes. The shrimp should begin to turn opaque at the edges — this 'cooks' them. Total marination time 15–25 minutes depending on thickness.

Toast the dried guajillo (and ancho, if using) chiles in a dry skillet over medium heat for 10–20 seconds per side until fragrant — don’t burn. Transfer to a small bowl and cover with hot (not boiling) water to rehydrate 10 minutes. Drain, reserving a little soaking liquid.

In the same skillet, char or roast the roma tomato over medium-high heat until the skin blackens in spots and the tomato softens. Alternatively, broil the tomato 6–8 minutes, turning once. Let cool slightly.

In a blender, combine rehydrated chiles (remove any tough stems and most seeds for moderate heat), roasted tomato, quartered onion, garlic clove, vinegar, oil, black pepper and 1–2 tablespoons of the chile soaking liquid or cold water. Blend to a smooth, vibrant sauce. Adjust salt and consistency with up to 1–2 tablespoons cold water. Taste and correct for acidity or heat as needed.

Strain sauce through a fine-mesh sieve into a bowl for a silky texture (optional).

Pour the red chile sauce over the marinating shrimp, tossing gently to coat. Refrigerate 5–10 minutes more so flavors combine — shrimp will be fully opaque and firm when ready. Do not exceed ~30 minutes total marination if shrimp are thinly sliced to avoid over-textured shrimp.

Char the serrano, jalapeño (if using), and poblano on a hot skillet or over a gas flame until skins blister. Place in a bowl and cover with plastic wrap 5 minutes, then peel and seed poblanos. If you prefer less heat, remove seeds from serrano/jalapeño before blending.

In a blender, combine charred chiles, cilantro leaves, quartered onion, garlic, olive oil, black pepper and 1–2 tablespoons cold water. Blend to a bright green, smooth emulsion. Add salt to taste and thin with up to 1–2 tablespoons water for desired pourability.

Taste and adjust — add a squeeze of lime or a pinch of salt if needed to balance. Strain if you prefer a smoother sauce.

Pour the green sauce over the marinating shrimp, toss gently to coat, and refrigerate 5–10 minutes more until shrimp are opaque and firm. Do not marinate excessively; 15–25 minutes total recommended.

While shrimp finish marinating, thinly slice cucumber and red onion. If you want red onion less sharp, soak slices in cold water 5 minutes and drain.

When shrimp are ready, taste for seasoning and add sea salt and freshly ground black pepper as needed. Fold in cucumber slices, red onion, chopped cilantro and diced avocado gently to combine.

Serve immediately chilled on a platter or individual bowls with lime wedges and tostadas or crackers on the side. Garnish with extra cilantro leaves. Consume within 2–4 hours of preparation for best texture and safety.