Try this exquisite version of aguachile, a spicy shrimp ceviche from Sinaloa, Mexico and serve it with fresh tostadas. A recipe from our guest Chef Ted Montoya.
Servings 2-4- 2 hrs.
- Easy
By Ted Montoya
Recipe
Ingredients for the aguachile
- 1 lb. Shrimp, peeled & deveined
- 2 Cucumbers
- 2 Serrano chiles
- 1 small White Onion
- 1 cup Lime Juice,
- 1⁄4 cup Distilled Vinegar
- 2 tsp. Salt
- 1 Red Onion, sliced
- 1 Cucumber, sliced
- 1 bunch Cilantro, picked
- Olive Oil
- 1/2 Avocado, for garnish
Directions
- Rough chop cucumbers, serrano chilies and onion. Place in blender. Add lime juice, vinegar and salt, then blend on high for 2-3 minutes until liquid is formed.
- Strain saving liquid and discard solids left behind.
- Butterfly cleaned shrimp and place in a bowl. Gently pour liquid over shrimp and stir evenly.
- Chill shrimp and allow to marinate for at least 2 hours. The shrimp is ready to serve once it has become white and firmed up.
- Slice cucumbers and onions thinly and mix into cooked shrimp.
- Serve in a bowl with the liquid.
- Garnish with avocado slices and cilantro leaves.
- Drizzle with olive oil.
- Serve with Tostadas
A little bit of history about the famous aguachile
Aguachile is a perfect Mexican dish to enjoy during hot weather season. It’s a classic from the northern region of Mexico, more specifically Sinaloa. The aguachile has a history as interesting as its preparation!
Its origins go back to the Sierra de Sinaloa. It is said that in the beginning, the pre-Hispanic cultures of this region used to mix dried meat with a kind of sauce that they made with water and chili peppers that they collected during the day. These chili peppers were the now famous chiltepin, one of the most important ingredients of aguachile.
At first the recipe of aguachile consisted of cooking dried and ground meat in boiling water with chiltepin peppers. Later, in the 1970s, 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.
There are two versions of the story that explain the creation of the aguachile:
- The first indicates that Japanese immigrants inspired the middle class of Sinaloa to eat recipes with raw seafood and later they added the Mexican touch with the lemon and the chiltepin.
- The second version indicates that the fishermen of this region lived practically isolated and ate this delicious mixture of seafood and chili for a long time, until the recipe reached the cities where it became popular.
The aguachile is a dish that represents the mixture between history, tradition and culture of the northern gastronomy of Mexico.
These days, you can find delicious versions of this dish in Sonora, Nayarit, Baja California and the rest of the Mexican coastal areas! Some aguachile versions have ingredients like cucumber, mango, melon, avocado, clam juice, tequila and even mezcal, while other recipes substitute or accompany the shrimp with other kind of seafood and fish such as octopus or tuna.
The benefits of eating aguachile
Aguachile is generally made with shrimp, and here we tell you the 5 benefits of eating shrimp that you did not know!
- Contains high levels of vitamin D, essential for strong bones, skin and teeth.
- Like most seafood dishes, shrimp are loaded with omega-3 acids, which fight heart-related diseases and problems with the cardiovascular system.
- Due to its selenium load, shrimp can help you keep cancer and other degenerative diseases (such as hypertension and diabetes) away.
- For good brain function and proper maturation of cells in the body, shrimp is an excellent helper due to the large amount of B complex vitamins it contains.
- In addition to its zinc properties, it helps you to improve you libido and mood.
If you like shrimp, check out the other shrimp recipes we have for you!
