Mexican
Aguachile
Coastal Mexican shrimp dressed in electric serrano-lime agua chile with crisp cucumber and red onion for a cold, bright, bracing bite.
4 servings · 35 minutes prep
Ingredients
Main
- 1 1/2 lb large raw shrimp, peeled, deveined, and butterflied, raw; peeled, deveined, and butterflied
- 1 1/2 tsp kosher salt, divided
- 3/4 cup fresh lime juice
- 5 serrano chiles, stemmed
- 1 tsp crushed chiltepin chile, optional
- 3/4 cup cilantro leaves and tender stems
- 1 Persian cucumber, thinly sliced
- 1/2 red onion, thinly sliced and rinsed
- 1 avocado, sliced
Directions
Method
- Raw or undercooked shrimp can contain pathogens, and lime juice does not make it safe. People who are pregnant, younger than 5, 65 or older, immunocompromised, or otherwise at higher risk of foodborne illness should use the cooked-shrimp path in the next step.
- Keep the raw shrimp at 40°F or colder. Choose one path: for traditional raw service, accept the remaining foodborne-illness risk, arrange the shrimp in one layer, season with 1 teaspoon of the kosher salt, and chill for 12 minutes. For cooked service, poach the shrimp in batches in gently simmering water until pearly, opaque, and 145°F at the thickest part, about 1-2 minutes per batch; transfer immediately to ice water, drain, pat dry, season with the same salt, and chill for 12 minutes.
- Blend the lime juice, serrano chiles, optional crushed chiltepin chile, cilantro leaves and tender stems, and remaining 1/2 teaspoon kosher salt until icy green and smooth.
- Pour the chile-lime mixture over the prepared shrimp. For raw service, rest only until the edges begin to turn opaque, 5-7 minutes; this is a texture cue, not a safety endpoint. For cooked service, toss just before serving without the curing rest so the shrimp stays tender.
- Top with the Persian cucumber, red onion, and avocado. Serve immediately while cold and bright.
