Aguachile, which translates to “chile water,” is a popular Sinaloan dish. The water is fresh lime juice blended with fresh serrano chiles and then marinated with deveined butterflied shrimp (raw), cucumber, red onions, and cilantro. This dish is SUPER SPICY!
- 1 LB Large White Shrimp
- 3/4 Cup Lime Juice
- 2 Cucumbers
- 1/2 Red Onion, cut in long strips
- 1/2 Bunch of Cilantro
- 1 Garlic Clove
- 3 Serrano Chiles
- Salt and Pepper to Taste
- Avocado (optional)
- Devein, rinse and wash all the shrimp. Feel free to butterfly slice all the shrimp.
- In a large bowl add lime juice, salt, and onion strips. Marinate in the fridge for 30 minutes.
- Remove from fridge and strain the lime juice. Set aside.
- In a blender, add the previously strained lime juice, garlic, pepper, salt, serrano peppers, cilantro and few onion strips and cucumbers which were previously marinating. Blend thoroughly.
- Add the blended mixture to the bowl with the shrimp. Add more lime juice, salt and pepper to taste.
- Serve cold over tostadas or with chips. Top with slices of avocado.