Ingredients for Aguachiles
- 1 1/2 lbs raw shrimp, peeled and deveined, tail off
- 6 serrano chiles, sliced thin
- 10 limes, juiced
- 1 bunch cilantro, chopped
- 1 tablespoon salt
- 1/2 red onion, sliced thin
- 1 cucumber, peeled, seeded, and sliced very thin
- Avocado (not specified in recipe with quantity)
- Tostadas, as needed
- 1 garlic clove, minced
- 1/2 cup Clamato juice
- 2 teaspoons hot sauce
- 1/2 teaspoon black pepper
- 1/4 teaspoon dried oregano
- 1/4 cup water
- 1/4 cup orange juice
- Tortilla chips, as needed
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How to Make Aguachiles
- Combine 1 cup chopped cucumber, 2-3 jalapeños (finely minced, remove seeds for less heat), 1/4 cup chopped red onion, 1/2 cup chopped cilantro, and 1 teaspoon salt in a large bowl.
- In a separate bowl, whisk together the juice of 8 limes, 1/4 cup orange juice, and 1/4 cup water. Adjust the amount of lime juice to your desired level of acidity.
- Add the lime juice mixture to the cucumber mixture. Stir well.
- Add 1 pound of very cold, raw shrimp (peeled and deveined) to the marinade. Gently toss to ensure all the shrimp are coated.
- Cover the bowl and refrigerate for at least 30 minutes, or up to 2 hours, ensuring the shrimp remain chilled. The longer it marinates, the more intense the flavor will be.
- Before serving, taste and adjust seasoning as needed. Add more lime juice for extra acidity, salt for extra savoriness, or jalapeño for more heat.
- Serve immediately with tostadas or tortilla chips. Garnish with extra cilantro and lime wedges.
Nutrition Information (Approximate per serving)
Sodium
37 g
Sugar
11g
Fat
7g
Carbs
5g
