You know how some recipes are just meant to be spicy? This is one of them. I mean the name alone tells you right away. Aguachile translated means chile water. Although there is no water, just fresh key lime juice which is essential to cook the fresh shrimp. I have prepared several versions of cebiche/ceviche where the seafood usually marinates for hours before it’s ready to serve. After 30 minutes, this shrimp was just perfect. This recipe could be prepared ahead of time. Since the shrimp marinates and cooks so quickly, you could prep all of the ingredients and finish assembling one hour before you are ready to serve. The difference between agua chile and cebiche is that agua chile is served fresh, a short marinate/cooking time and cebic is for a longer period of time. I think next time I prepare this I will add in some scallops and maybe some lump crab meat to garnish!
Camarones en Aguachile Rojo- Shrimp in a Spicy Red Chile and Lime
A quick marinating spicy shrimp recipe great as an appetizer, starter or light meal.
16 Xlarge shrimp, peeled and cleaned
Juice of 8 key limes
4 red fresno peppers, stems removed
2 to 3 habanero peppers, stems removed
Juice of 4 key limes
2 tablespoons grapeseed oil or any mild tasting oil
Salt to taste
1/2 cup red onion, thinly sliced
1 cup english cucumber, washed and sliced thin
2 tablespoons cilantro, chopped
Pepper to taste
Corn tortilla tostadas. You can find the recipe for Baked Tostadas on site!
Tips~For a milder version, try adding some sweet red bell pepper in place of the red fresno peppers.
1. Peel and clean the shrimp. Using a small, sharp knife, butterfly the shrimp open by slicing almost all the way through the back side. Take the knife and carefully slice into where the shrimp curves in before the tail part on the inside. Or…you can butterfly them right in half. That would have been easier, ha, ha, ha!! Live and learn. This will help the shrimp lay more flat while marinating and cooking.
2. Rinse the shrimp in cold water and pat dry with paper towels and transfer back to shallow glass dish. To the shrimp, add the juice of the 8 key limes, making sure the shrimp is covered with lime juice. Cover and chill while you prep the rest of ingredients.
3. To the blender, add the red fresno peppers, habaneros, juice of 4 key limes, grapeseed oil and salt to taste. Pulse or blend until desired consistency. Taste for salt. Pour this mixture over the shrimp/lime mixture making sure it’s mixed in evenly. Season with fresh cracked pepper.
4. Layer the cucumbers and onions over the top. Add cilantro, cover and chill for just 15 more minutes. The shrimp will be ready to eat after only 30 minutes, but you could leave it in until you are ready to eat. Before serving, mix all together. Serve with tostadas. Yields 4 servings.
After slicing the shrimp, make sure you remove all the veins that are visible and rinse well.
Can’t find key limes, just replace with regular limes. You won’t need as many.
My blender did not do the best job breaking down the red fresno peppers, but it worked out well in the end.
Place the other ingredients on top and don’t mix until 30 minutes before you serve the dish.
I have to say, that the longer the dish sat, the tastier it was!
If you can’t find fresno peppers, you could prepare the green chile version using serrano peppers
Corn tostadas is the traditional way to accompany the aguachile
And don’t forget the avocado!!
As if the aguachile was not spicy enough, I had to add more habanero salsa on top!! Confessions of a Chilehead.