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
- 12-16 jumbo shrimp 16-25 count
- 2 avocados
- 2 med tomatillos washed and roughly chopped
- 4 serrano peppers or 2 large jalapeños peppers roughly chopped
- Handful of fresh cilantro plus more for garnish
- 7-8 large limes
- Salt to taste
- 1/3 med red onion sliced thin
- 1/2 English cucumber peeled and seeded
- 4-6 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, season with salt and pepper, to taaste. Keep chilled.
- In the blender, add serrano or jalapeño peppers, handful of cilantro, juice of 6 limes and salt to taste. Blend on high until smooth. Taste for salt. Pour out into bowl. Set aside. Now to the blender, add the 1 1/3 of the avocados and tomatillos. Season with salt, to taste. Pour in just enough cold water to blend very smooth. Set aside.
- In a large shallow bowl, add serrano agua chile. Lay the shrimp in, making sure shrimp is flat. Let sit for 8-10 minutes. Pour in the smooth avocado/tomatillo into aguachile. Mix to combine.
- When you are ready to serve garnish with remaining avocado, thin sliced onion, radishes, cilantro and lime. Serve with tortilla chips or tostadas.
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.