Aguachiles

Aguachiles
Staff Writer
Erin Gleeson

Aguachiles is basically a spicy version of a ceviche. This recipe, from James Beard Award-winning cookbook author Joanne Weir, features shrimp marinated with serrano chiles and lime juice. Served at Weir's restaurant, Copita Tequileria y Comida in Sausalito, CA, this dish is refreshing and flavorful. 

4
Servings
125
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1  Pound  shrimp, peeled, de-veined, and butterflied
  • 2  Cups  freshly squeezed lime juice
  • 1 1/2  English cucumbers
  • 1/4  Cup  cilantro leaves and stems, plus more for garnish
  • 2-3  serrano chiles, coarsely chopped
  • 1/2  red onion, thinly sliced
  • avocado, sliced
  • Tortilla chips, for serving
  • Salt, to taste

Directions

Place the shrimp in a bowl and cover with 1 ¾ cup lime juice and toss together to completely submerge. Let the shrimp sit for 15 minutes until they turn pink and opaque.

Peel, seed, and coarsely chop the whole cucumber. Place in the blender with the cilantro leaves and stems, 1 of the serrano chiles and 2 tablespoons of the reserved lime juice. Add ½ teaspoon salt and purée until smooth. Taste and add additional serrano chiles, salt, and reserved lime if needed. Toss with the shrimp.

Slice the remaining ½ cucumber into ¼-inch slices and place on a platter. Top with the shrimp and sauce. Place the red onion and avocado on top and garnish with cilantro sprigs. Serve with tortilla chips.
 

Nutritional Facts

Sugar
13g
14%
Carbohydrate, by difference
31g
24%
Protein
1g
2%
Vitamin A, RAE
15µg
2%
Vitamin C, total ascorbic acid
6mg
8%
Calcium, Ca
18mg
2%
Fiber, total dietary
1g
4%
Folate, total
4µg
1%
Iron, Fe
1mg
6%
Magnesium, Mg
7mg
2%
Niacin
1mg
7%
Phosphorus, P
15mg
2%
Sodium, Na
9mg
1%
Water
192g
7%

Chile Shopping Tip

Fresh peppers get hotter as they age; they will achieve a more reddish hue and sometimes develop streaks in the skin.

Chile Cooking Tip

There are 60 varieties of chile peppers, many of which are used in Mexican cooking. Handle them with care. When handling the spicier kinds, gloves are recommended. Always wash your hands with soap and warm water before touching your eyes.

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