Aguachile De Camarón Recipe

Prepare shrimp

Rinse the shrimp, peel and devein if not already done. Cut each shrimp in half lengthwise (butterfly) or into 1/2–3/4 inch pieces so the citrus can penetrate evenly.

In a nonreactive bowl, whisk together fresh lime juice, lemon juice, sea salt and sugar until dissolved. Taste and adjust salt — the mixture should be bright and slightly salty. Place shrimp in the bowl and press down so they are submerged in the citrus. Cover and refrigerate to 'cook' 12–20 minutes depending on piece size: about 12–15 minutes for small pieces, up to 20 for larger halves. Shrimp should turn opaque and firm. Do not over-marinate or they become rubbery.

Soak and blend chiles

Remove stems and seeds from guajillo and arbol chiles. Place in a bowl and cover with 1 cup hot (not boiling) water; soak 15 minutes until softened. Reserve 2–3 tablespoons of soaking liquid. Transfer softened chiles to a blender with garlic cloves, white vinegar, reserved soaking liquid, vegetable oil, and black pepper. Blend until very smooth, adding a little extra soaking water if needed to achieve a silky pourable sauce (about 3–4 tbs). Strain through a fine mesh if you prefer an extra-smooth sauce.

Taste and adjust for heat and acidity — add a pinch of salt or additional vinegar if needed. Set aside until shrimp are nearly ready.

If you are serving the verde version instead of rojo, skip this section and use the verde blend below.

Blend verde sauce

If making verde, stem the serranos (leave seeds for heat or remove for milder). In a blender combine serranos, cilantro, chopped cucumber (from the 1/2 cup listed), garlic clove, chopped white onion, olive oil, cumin and a pinch of salt. Add 2–3 tablespoons cold water or some of the citrus marinade if you want more flavor. Blend until very smooth and bright green. Taste and adjust salt or add more cilantro/juice for brightness. Strain if you prefer a smoother texture.

Set verde sauce aside and proceed with the shrimp. Use either the rojo or verde sauce to dress the shrimp — do not mix both unless desired.

Prepare vegetables

Thinly slice the red onion and place in a small bowl of cold water with a pinch of salt for 5–10 minutes to soften the bite; drain and pat dry. Slice cucumber into thin half-moons and radishes thinly. Slice avocado just before serving to avoid browning.

Combine shrimp and sauce

When shrimp are opaque and have 'cooked' for the desired time, drain about half of the marinade (reserve some for serving if you like). Add 4–6 tablespoons of your chosen chile sauce (rojo or verde) to the shrimp and gently toss to coat. Taste and adjust: if too sharp, add a little more sauce or a teaspoon of olive oil; if too spicy, add more citrus marinade to mellow.

Finish and plate

Fold in the drained red onion, cucumber half-moons and radish slices. Arrange on a chilled serving plate or shallow bowl. Top with sliced avocado, chopped cilantro, and a drizzle of extra sauce or a splash of lime juice to taste. Serve immediately with tostadas or tortilla chips. Offer extra lime wedges, hot sauce and additional sliced chiles on the side.

Storage note: Aguachile is best eaten the same day. If you must store, keep shrimp and sauces separate and refrigerate for up to 24 hours; texture will degrade.