Avocado aguachile? Yes indeed! Traditional aguachile or chile water, is most often prepared with fresh lime juice and serrano peppers. Why not add a fresh and creamy element like Avocados? Growing up, avocados were a staple ingredient. I enjoyed them simple, like on a tortilla with a little salt or in a big bowl of guacamole. Instead of mayonnaise on a sandwich, I used creamy avocado. I still do this today!
Essentially this avocado aguachile is a ceviche. Shrimp ceviche is cooked in fresh lime juice. And it doesn’t take very long to cook. That version is delicious, but the addition of avocados adds a fresh and creamy element. I mean who doesn’t love a creamy guacamole or a creamy and spicy avocado salsa?
Avocado Aguachile with Shrimp
The perfect summer appetizer, avocado aguachile with shrimp! Perfectly ripe and creamy, avocados blended into a spicy aguachile. A delicious shrimp and avocado appetizer!
- 8-12 jumbo shrimp 16-25 count
- 2 Large avocados
- 2 tomatillos washed and roughly chopped
- 4 serrano peppers or 2 large jalapeños peppers roughly chopped
- Handful of fresh cilantro plus more for garnish
- 6-7 large limes
- Salt to taste
- 1/3 red onion sliced thin
- 1/2 English cucumber peeled and seeded
- 4 large radishes sliced
- Tortilla chips or tostadas
Peel and clean the shrimp. Using a small, sharp knife, carefully butterfly the shrimp open to make two pieces. If preparing appetizer for 4-6 people, slice each half of shrimp into two pieces. Transfer to a bowl and keep chilled.
In the blender, add 1 avocado, tomatillos, serrano or jalapeño peppers, handful of cilantro, juice of 6 limes and salt to taste. Blend on high until smooth. Taste for salt. Set aside.
- In a large shallow bowl, add 1/3 of avocado agua chile. Lay the shrimp in the aguachile, making sure shrimp is flat. Cover with more avocado aguachile. Cover with plastic wrap and refrigerate for 1 hour.
- When you are ready to serve garnish with remaining avocado, thin sliced onion, radishes, cilantro and lime. Serve extra avocado aguachile on the side with corn tortilla chips
Traditional aguachile prepared with lime and fresh green chiles cook the seafood a lot faster. Literally in 10-15 minutes you can be ready to eat. This recipe with avocado and tomatillos takes a little longer to cook the seafood.
An option for this avocado aguachile is to mix all of the ingredients together and let it cook or marinate for 1 hour. The vegetable will lightly pickle and still be crispy. You could garnish with some reserved fresh ingredients for more color.