Aguachile was born in Sinaloa as an evolution of ceviche with a liquid green sauce of serrano chili and lemon, much spicier than its coastal cousins. Its name means chili water and reflects the consistency of the marinade. In recent years it has become a phenomenon in seafood restaurants throughout Mexico.
Mexican
Sinaloan green aguachile
Sinaloan green aguachile with fresh shrimp, serrano chili, lemon and cucumber.
- Mexico
- MAIN COURSES
- Light
- High protein
- Low fat
- easy
25 min
Tiempo de Preparación
4
Servings
Nutrición por ración
- Calories 220 kcal
- Protein 26 g
- Fiber 3 g
- Carbohydrates 14 g
- Fat 8 g
- Sodium 480 mg
Story behind the dish
Preparation
Aguachile Verde Sinaloense is a preparation from Mexico with easy difficulty. Reserve about 25 minutes in total (25 for mise en place and preparation, 0 for cooking). Follow the 7 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 500 g of fresh peeled shrimp.
- Have ready: 6 green serrano chiles.
- Have ready: 1 large peeled cucumber.
- Have ready: 4 squeezed green lemons.
- Have ready: 1/2 red onion in fine julienne.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
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Check that the shrimp are very fresh; cut them into butterflies…
Check that the shrimp are very fresh; Cut them into butterfly or medium pieces.
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Blend serrano chiles with lemon
Blend serrano chiles with lemon, salt, sugar and a little cilantro until a very spicy green sauce. Taste before serving: the balance between salt, acidity and fat defines the final result.
Taste before serving: the balance between salt, acidity and fat defines the final result
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Place the shrimp in a glass or ceramic bowl and cover with the…
Place the shrimp in a glass or ceramic bowl and cover with the lemon green sauce.
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Refrigerate 15-20 minutes until the shrimp change color…
Refrigerate 15-20 minutes until the shrimp change from opaque to translucent pink.
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Add half-moon cucumber and red onion; mix gently
Add half-moon cucumber and red onion; mix gently.
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Serve on a plate spread on a bed of crushed ice with avocado and…
Serve on a plate spread on a bed of crushed ice with avocado and cilantro.
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Serve with crispy toast and extra lime to taste.
Serve with crispy toast and extra lime to taste.
Chef's tips
- Test for salt and doneness before serving; the last adjustment makes the difference.
- Use fresh and seasonal ingredients: the quality of the product is noticeable in the final result.
Variations
- Version with white fish instead of shrimp.
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