Our aguachile (seafood crudo) appetizer changes daily and with the seasons, and this one using cucumber and serrano chiles is ultra refreshing.
Serves 4
1 pound fresh shrimp, peeled and deveined, sliced down the center
4–5 limes, juiced
3 teaspoons salt
1 cup English cucumber, diced
½ red onion, thinly sliced
1–2 serrano peppers, thinly sliced (adjust to taste)
1 cup cilantro leaves, chopped
1 clove garlic, minced
Salt to taste
Tostadas or tortilla chips for serving
INSTRUCTIONS
In a large bowl, combine the fresh shrimp with lime juice and salt, ensuring the shrimp are well coated.
Allow to marinate for 10–15 minutes. The lime juice will “cook” the shrimp. Drain after 15 minutes and reserve juice.
While the shrimp are marinating, prepare the vegetables. Slice cucumber, red onion, and serrano peppers, and chop the cilantro. Reserve a few slices of each for garnish.
In a blender, puree the cucumber, red onion, serrano, cilantro, lime juice, garlic and salt.
Mix everything with the drained shrimp.
Season the aguachile with salt to taste. Adjust lime juice or salt if needed. Let the aguachile marinate in the refrigerator for an additional 15–20 minutes to allow the flavors to meld.
Serve the shrimp aguachile on tostadas or with tortilla chips, adding slivered radishes, microplaned cucumber, fresh dill, nasturtium leaves, or other seasonal garnishes as desired.
Anastacia Quiñones-Pittman is the James Beard Foundation award-winning chef at José on Lovers.
