by Cocina
Summer is in full swing, and so are bold memory-making gatherings! As you drink an ice-cold Pepsi you can’t help but think excitedly about all the upcoming get-togethers with friends and family: being splashed by primos while hanging by the pool and munching on delicious snacks, backyard lunches with endless sobremesas, and dinners where everyone is helping to cook while jamming to Tia’s playlist. It also means thinking about what to prepare to eat for those special moments. One thing is for sure—it has to be something that is fresh and tasty. Hailing all the way from Sinaloa, Mexico, Aguachile Verde is the ideal dish to serve during your verano reunions, no matter the occasion. The picor of its Serrano chiles mixed with the lime and cucumber freshness that accompanies each bite of the -oh! so tender- shrimp, el Aguachile Verde siempre es #MejorconPepsi, to complete that moment of summer joy.
1 – Aguachile Verde is one of the easiest-to-make ceviche recipes
If you want to impress your loved ones with a special summer dinner, this spicy shrimp recipe is absolute fire for ceviche principiantes. It basically consists of three steps: blending the marinade ingredients, cleaning the shrimp, and marinating them for a couple of hours.
Is there any other dish as delicious as a fresh aguachile that takes so little effort?
To make it even more fun, we seriously recommend our go-to hack: clean, blend, and marinate in the morning. Then, head out and enjoy your pool time or beach day. When you come back home, the Aguachile Verde is ready to be garnished and served to your guests. And if you’re not the most gadget-equipped foodie, don’t worry! To make Aguachile Verde you basically need a blender and a bowl. Even if you and a few pals scoot down to Puerto Vallarta spur of the moment and are crammed into a tiny vacation rental, you’ll likely have the few required utensils for this dish on hand.
2 – Aguachile Verde has the unapologetic balance of freshness and “picor” for a summer dish
Picture a summer day at your coastal destination of choice: 80° and sunny, a warm breeze draws the salty seaside air while everyone is at the table debating *those* family stories that your abuelo keeps insisting actually happened. Imagine tasting a single bite of tender shrimp. You immediately get a tiny playful sting from the Serrano peppers used in the marinade, and then a wave of watery freshness blends in, thanks to the cucumbers that are part of the ingredients. To top it off, you get the sweet and sour aftertaste of the limes, just in time to get ready for your next bite and to repeat the amazing flavor cycle of spiciness, freshness, and bittersweetness.
Hot tip: Keep a couple of limes aside when making the marinade, uncut, to add to your drink of choice to enjoy with the Aguachile Verde. We love a glass of cold Pepsi, with a touch of lime juice (or a giant splash… make it your own) and a slice of lime on the rim.
3 – Aguachile is a staple of northern Mexico’s culinary history
The aguachile’s origins actually go back to the Sierra de Sinaloa region and pre-Hispanic times. Its first version involved mixing dried meat with a sauce made out of water and chili peppers, known as chiltepin.
How did it become such a seafood classic?
According to many, it was in the 1970s when people began to migrate to the coast and Sinaloa’s fishing industry became more powerful. This was the key that allowed the creation of the classic shrimp aguachile that we all know nowadays and that represents the mixture between history, tradition, and culture of the northern gastronomy of Mexico. A truly delicious mixture!
4- It’s just simply one of the best ways to enjoy seafood during the summer
Whether you’re kicking back near the seaside or “staycationing” at home, Aguachile Verde is a great way to enjoy seafood during the hot summer months, when a stew or turning up the oven are a quick no. And it’s not a coincidence that our abuelas have insisted that we always eat our seafood: shrimp contains high levels of vitamin D, essential for strong bones, skin, and teeth, and is loaded with omega-3 acids. Do we need to say more? OK, add to that mix vitamin B AND Zinc.
5- The Aguachile Verde’s ingredients are easy to find
So, you want to prepare a super high end gastronomy experience for your friends this summer without having to basically go on a treasure hunt just to get some ingredients?
The Aguachile Verde is here for you. Its ingredients can be found at any supermarket or mercado and, depending on where you live, can be sourced locally.
Take note of them below:
1 lb. of shrimp, peeled & deveined
2 cucumbers
2 Serrano chiles
1 small white onion
1 cup of lime juice
1⁄4 cup of distilled vinegar
2 tsp. of salt
1 red onion, sliced
1 cucumber, sliced
1 bunch of cilantro, picked
Olive Oil
1/2 avocado, for garnish
And how do we prepare Aguachile Verde?
Just follow these instructions!
First, rough chop the cucumbers, the Serrano chiles and the white onion. Place them in a blender. Add the lime juice, the vinegar and the salt, then blend on high for 2-3 minutes until a liquid is formed. Next, strain the saving liquid and discard the solids left behind.
Grab your already butterfly-cleaned shrimp and place them in a bowl. Gently pour the liquid over the shrimp and stir evenly. Then, allow it to marinate for at least 2 hours. (This is when you can go about your day and enjoy the pool or the beach).
How to know if the shrimp is ready to serve? Check if it’s white and firm. If it is, then it’s serving time! Slice one cucumber and one red onion thinly and mix them into the cooked shrimp. Serve them in a bowl with the liquid, garnish with avocado slices and cilantro leaves and, finally, drizzle with olive oil.
To complete the dish and the moment, serve your guests glasses of ice cold Pepsi with a touch of lime juice and a lime slice and enjoy!
