Appetizers · By James
Aguachile Ceviche — Shrimp
Sinaloa is known for many things: drugs, shrimp, amazing seafood in general, and one of the best Mexican ceviches: Aguachile! It has become a classic ceviche inside and outside Mexico, with its vibrant herbs and chile spice! For many years we vacationed in the Cabo area right across the Sea of Cortez from Sinaloa province. We didn't know that the incredible shrimp we were regularly buying were from Sinaloa, until the seafood vendor told us one year. In January, 2024, Juni, Sharon, Cindy, Cam, and I were having an extended stay in San Jose del Cabo (Joc and Megha had just gone back to Toronto) and we were being experimentative with our Mexican cooking. We decided to use those great Sinaloa shrimp in an authentic Sinaloa Aguachile (I'd been ordering Aguachile in restaurants and resorts in Mexico for a couple of decades, but had never tried making it). That night we cried spice-induced tears, but we couldn't stop eating the Aguachile — it was so compelling! Even Cindy, careful with strong spiciness, kept going back for "just one more shrimp." This recipe has "dialed back" the spice a bit, so more can enjoy it.
Ingredients
For the Shrimp (and/or halved scallops)
- 1 pound raw shrimp, peeled, deveined and sliced in half lengthwise
- 1 cup lime juice, about the juice from 3–4 large limes
- Salt to taste
For the Red Onion
- 1 small red onion, thinly sliced
- 2 tsp white vinegar
- 1 cup water
For the Aguachile Marinade
- ½ cup lime juice reserved from cooking the shrimp
- 1 tbsp Jugo Maggi, or use soy sauce
- 3 cloves garlic, chopped
- ¾ cup fresh cilantro
- 1 large jalapeno pepper, chopped
- 1 big serrano pepper (or 2 small), chopped
- Salt to taste
Garnish
- 1 medium cucumber, peeled and deseeded, sliced into crescents
- 3 radishes, thinly sliced
- Chopped fresh cilantro
- Chili flakes (optional garnish — be careful how much)
For the Shrimp
- 1
Place the sliced shrimp into a bowl and cover with 1 cup fresh lime juice, enough to completely cover the shrimp. Use more as needed.
- 2
Let the lime juice "cook" the shrimp for 30 minutes, flipping once part way through. The shrimp will turn pink in color.
For the Red Onion
- 1
While the shrimp is cooking, add the sliced red onion to a bowl. Add the vinegar and enough water to cover the onions. Soak until ready to use.
For the Aguachile Marinade
- 1
Once the shrimp are cooked (30 minutes) remove ½ cup lime juice.
- 2
Add to a food processor this lime juice, the Jugo Maggi (or soy sauce), garlic, cilantro, jalapeno, serrano, and salt to taste. Process until smooth.
Assemble the Aguachile
- 1
Add the shrimp with remaining lime juice to a serving bowl. Pour the aguachile marinade over it. Add more salt if needed.
- 2
Top with sliced red onion, cucumbers, and radish. Cover and refrigerate at least 30 minutes to chill.
- 3
Top with fresh herbs. Sprinkle with red chili flakes (if desired).
- 4
Serve cold with tortilla chips.
A note from James
Credit to Mike Hultquist: https://www.chilipeppermadness.com/recipes/aguachile/ — Drink/wine pairing: a good bubbly, or an off-dry Riesling or Gewurztraminer. A cerveza with lime!
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