Aguachile Recipe

Prepare shrimp

Rinse the shrimp and pat dry. Butterfly large shrimp by slicing them almost through along the back so they lie flat. Cut into bite-size pieces (about 1-1.5 inches). Place shrimp in a non-reactive bowl (glass or ceramic).

Make citrus bath

Whisk together the fresh lime juice, lemon juice, 1 1/2 tsp sea salt and 1/2 tsp granulated sugar until dissolved. Pour the citrus mixture over the shrimp making sure all pieces are submerged. Cover and refrigerate for 20–30 minutes until shrimp turn opaque and are 'cooked' through but still tender. Check one to ensure opaque and firm; do not over-marinate.

Blend chile puree

While the shrimp marinates, remove stems from serranos (remove seeds for less heat). In a blender or food processor combine serrano peppers, 1 garlic clove, 1/2 tsp kosher salt and 2 tbsp cold water. Pulse to a smooth but still slightly textured puree. Taste carefully and adjust: add another serrano for more heat, or add a splash more cold water to thin. If you prefer milder, substitute a jalapeño or remove seeds before blending.

Incorporate chile into citrus

Stir 2–3 tablespoons of the chile puree into the reserved citrus marinade (taste and add more if you want spicier). The goal is a balanced, bright and spicy marinade that will flavor the shrimp and vegetables.

Prepare vegetables

Thinly slice the cucumber and red onion. If the onion is particularly sharp, rinse the slices under cold water and drain to mellow the bite. Roughly chop the cilantro and dice avocado if using.

Combine with shrimp

Once the shrimp are opaque, drain about half of the citrus marinade (reserve some for serving if you like it saucier). Immediately add the sliced cucumbers, red onion and roughly chopped cilantro to the shrimp and pour the chile-spiked citrus back over the mixture. Toss gently to combine so the vegetables and shrimp are evenly coated. If using avocado, fold in gently just before serving to avoid it turning mushy.

Taste and adjust seasoning with additional salt or a squeeze of lime if needed. Drizzle 1 tablespoon extra-virgin olive oil and sprinkle 1/4 tsp freshly cracked black pepper over the top. Let rest in refrigerator 5–10 minutes for flavors to marry, but serve chilled or slightly cold.

Serve the aguachile in a shallow bowl or on a platter with lime wedges and tortilla chips or tostadas on the side. Provide extra chile-citrus marinade for those who want it saucier or spicier.