Aguachile is a classic seafood dish from the western coast of Mexico. It is usually made with shrimp, but can also be made with scallops or a combination of both. The raw seafood is doused with a tangy lime, cilantro and chili sauce that will “cook” it as it rests. The sauce is meant to be spicy, but feel free to adjust the heat in this dish by removing the seeds of the Jalapeño.
Aguachiles make a fresh, colourful starter and are perfect, shareable, summertime fare.
Enjoy with tortilla chips or corn tostadas.
Directions
- Using a sharp paring knife, butterfly shrimp by scoring lengthwise through the spine being careful not to slice all the way through, opening shrimp like a book. Remove intestine if needed.
- Place butterflied shrimp in a bowl and sprinkle with ½ tsp fleur de sel. Cover and refrigerate while you prepare the sauce.
- Meanwhile, make the sauce by placing lime juice, cilantro, Jalapeño chili, cold water and 1 to 1 1/2 tsp fleur de sel in blender and process until smooth. Adjust salt to taste. If too acidic, add a bit more water.
- Add lime juice sauce and red onion to the shrimp and mix well. Cover and refrigerate for two hours, stirring once or twice.
- Arrange shrimp on shallow bowl, garnish with cucumber, avocado and cilantro leaves. Spoon some sauce over shrimp. Drizzle with olive oil. Serve with tortilla chips or corn tostadas.
- * A note on the salt: different salts have varying sodium levels, depending on which kind you’re using, always adjust to taste.
Ingredients
- 1 bag Farm Boy™ Argentinian Shrimp (340 g) thawed in the fridge overnight
- 2 tsp Farm Boy™ Fleur De Sel (240 g) divided
- 3/4 cup lime juice freshly squeezed
- 1 cup cilantro stems and leaves
- 1 Jalapeño Chili seeded (to reduce heat)
- 1/3 cup cold water
- 1/4 small red onion very thinly julienned
- 2 Lebanese cucumbers thinly sliced
- 1 medium avocado ripe but firm, thinly sliced
- Cilantro leaves for garnish
- 1-2 Tbsp Farm Boy™ Portuguese Extra Virgin Olive Oil (500 ml)
- Farm Boy™ Tortilla Chips (400 g) or corn tostadas
