Agua Chile De Camaron Recipe

Prepare shrimp

Rinse the jumbo shrimp under cold water, pat dry, and butterfly each shrimp by slicing almost all the way through along the back and pressing flat. If shrimp are large, cut them into 2–3 pieces for easier eating.

Make serrano-lime broth

In a medium bowl, combine fresh lime juice and water. Add kosher salt and sugar and whisk until dissolved. Taste and adjust so the liquid is noticeably bright and slightly salty (it should be more acidic than a dressing; this is the cooking medium).

Add aromatics

Thinly slice the serrano chiles (remove seeds for less heat) and smash the garlic clove with the flat of a knife; add both to the lime broth. Let sit 5 minutes to release flavors.

Marinate shrimp

Place prepared shrimp in a shallow glass or ceramic dish in a single layer. Pour the serrano-lime broth over the shrimp so they are just submerged. Cover and refrigerate. Marinate until shrimp turn opaque and firm, about 12–18 minutes for jumbo shrimp. Do not over-marinate — shrimp will become tough if left too long.

Prepare cucumber

While shrimp marinate, peel the cucumber if desired, halve lengthwise and scoop seeds if watery. Dice into 1/4-inch pieces. Place in a bowl and sprinkle with a pinch of salt; let sit 5 minutes then drain any liquid to keep the broth clear and fresh.

Prepare green onion and cilantro

Trim and thinly slice the green onions on the bias. If using cilantro instead of micro cilantro, pick and finely chop the leaves. Reserve a small amount of micro cilantro for garnish.

Optional avocado & tomato

If using, dice the avocado and the seeded tomato into small cubes. Toss avocado diced with a squeeze of lime to prevent browning and keep chilled until serving.

Combine with shrimp

When the shrimp are opaque and lightly firm, remove them from the marinade with a slotted spoon and place into a clean bowl. Pour the marinade through a fine mesh strainer into the bowl with the shrimp to capture juices but remove serrano slices and garlic solids. Add the diced cucumber, sliced green onions, chopped cilantro (reserve garnish), and black pepper. Gently stir to combine. Taste and adjust seasoning with additional salt or lime juice if needed.

Arrange tostadas on a platter. Spoon generous portions of the aguachile mixture onto each tostada (or serve family-style with tostadas on the side). Top each tostada with a few micro cilantro sprigs and optional diced avocado. Serve immediately with lime wedges.

Storage note: Because the shrimp are 'cooked' in citrus, refrigerate any leftovers in an airtight container and consume within 24 hours for best quality. Discard if kept longer.