Aguachile Recipe

Prep and brine

Rinse shrimp, pat dry, and butterfly them (slice almost through lengthwise) or cut into 1/2- to 3/4-inch pieces for quicker 'cooking' in acid. In a nonreactive bowl combine lime juice, cold water, 1.5 tbs kosher salt, and 1 tsp sugar, stirring until dissolved. Add shrimp and press so they are submerged. Chill in the refrigerator while you make the marinade, about 12–15 minutes; shrimp should turn opaque and firm but still tender.

Make chilmole-style chile puree

Remove stems from jalapeño and fresno chiles. If you prefer less heat, remove seeds and membranes. In a blender or food processor, combine jalapeño, fresno chiles, half a habanero (optional — handle with gloves), cilantro leaves, shredded coconut or small pieces of fresh coconut meat, 1 tsp olive oil, 1/2 tsp ground cumin and 1/2 tsp smoked paprika. Add 2–3 tbs of the lime-brine liquid from the shrimp to help puree. Blend to a smooth, bright green-red paste (texture can be slightly coarse if you prefer). Taste carefully and adjust salt or heat. Reserve the rest of the lime-brine to adjust consistency if needed.

After shrimp have started to turn opaque (about 12–15 minutes), drain most of the lime-brine, leaving a little to help incorporate the chile puree. Fold the chile-chilmole puree into the shrimp gently so each piece gets coated. Return to refrigerator for 5–10 minutes to allow flavors to marry but avoid over-marinating—shrimp will toughen if left too long in acid.

Prepare vegetables

While shrimp marinates, thinly slice cucumber on a bias and place in a bowl. Halve and dice the avocado, then toss with a tiny pinch of salt and a squeeze of lime to prevent browning. Thinly slice radishes and set aside. Gently fold avocado and cucumber into the marinated shrimp just before serving so avocado stays intact.

Quick curtido

In a small jar or bowl combine 3 tbs white vinegar, 1 tbs water, 1/2 tsp kosher salt and 1/2 tsp sugar. Add 1/2 cup thinly sliced red onion and 1/4 habanero, sliced very thin (discard seeds for less heat). Shake or stir to combine and let sit at room temperature for at least 10 minutes to quick-pickle; refrigerate if holding longer. The curtido adds bright vinegary crunch and spicy-sour notes.

Taste the shrimp mixture and adjust seasoning with up to 1/2 tsp flaky salt and 1/4 tsp freshly ground black pepper. Arrange cucumber on a large shallow platter, spoon the marinated shrimp on top, scatter pickled habanero-onion curtido over the top, add radish slices for crunch, and tuck avocado pieces around the plate.

Garnish with cilantro sprigs, sprinkle a little toasted shredded coconut if desired for texture, and serve immediately with lime wedges and tortilla chips or tostadas for scooping. Serve within 30 minutes of finishing to keep avocado fresh and shrimp at the best texture.