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Embracing my Mexican heritage and sharing all the wonderful flavors, colors and foods I grew up with. Join me on this journey as I also learn new foods and cooking techniques. Dedicated to my parents Ramiro and Blanca.

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Home » Appetizers~Botanas » Coconut Habanero Shrimp Aguachiles

Coconut Habanero Shrimp Aguachiles

March 27, 2020Leave a Comment

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At this point, I have prepared shrimp aguachiles so many times I have lost count. Are you still unsure what shrimp aguachiles is? Ceviche! Shrimp gently cooked in fresh lime juice.

Coconut Habanero Shrimp Aguachile

Still on the fence about seafood cooked in lime juice?

I too was skeptical and afraid to prepare it, much less eat it, a years ago. I am still alive to talk about it after eating seafood this way many, many times, lol! But, for some, it’s the texture of the shrimp that they don’t prefer when prepared this way. Totally understandable. My husband is one people.

Coconut Habanero Shrimp Aguachile

Ceviche?Cebiche? It’s seafood cooked in lime juice.

Difference with aguachiles or chile water, is that it’s not only lime juice. It’s mixed or blended with different hot chile peppers. The most popular chile pepper to use is serrano. I absolutely love the flavor of habanero!

Try It!

Coconut Habanero Shrimp Aguachile Ingredients

If you have the choice between key limes or regular limes, choose the key limes! Most times they are more juicy and the flavor is better! More popular to use in Mexican cooking too.

Coconut Habanero Shrimp Aguachiles Ingredients
Coconut Habanero Shrimp Aguachiles Gulf Shrimp
Coconut Habanero Shrimp Aguachiles
Coconut Habanero Shrimp Aguachiles
Coconut Habanero Shrimp Aguachiles Cooking in Lime Juice
Coconut Habanero Shrimp Aguachiles. Coconut water mixed with lime juice and habanero.
Coconut water mixed with fresh lime and sliced habanero
Coconut Habanero Shrimp Aguachiles cooking in Lime Juice
The shrimp should take no more than 15 minutes to be ready! Twenty minutes tops, as long as it’s fully covered in lime juice.
The onions will marinate quickly. If you leave them in too long, they will turn the liquid pink.
Coconut Habanero Shrimp Aguachiles Plating
Some people prefer the aguachile plated without extra lime juice on the plate.
Coconut Habanero Shrimp Aguachiles with Added Coconut/Lime Water Plated
I like the subtle hints of the coconut flavor from the coconut water. If I had thought of it, I would have added some fresh shaved coconut .
Coconut Habanero Shrimp Aguachiles Plated with Avocado, Black Sesame Seeds and Cilantro
The black sesame seeds were not toasted and didn’t really add any extra flavor. I used them more for presentation.
Coconut Habanero Shrimp Aguachiles on Tostadas
Coconut Habanero Shrimp Aguachiles Plated
Coconut Habanero Shrimp Aguachiles

Aguachile de Camaron Con Coco. Shrimp Ceviche

If you love shrimp ceviche, you will enjoy this recipe! Jumbo gulf shrimp with a habanero kick and a hint of coconut!
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Course: Appetizer
Cuisine: Mexican
Servings: 4 Servings

Ingredients

  • 1 pound gulf shrimp or X-large shrimp 16 shrimp
  • 3/4 cup fresh lime juice
  • 1/2 cup coconut water
  • 1 Habanero sliced thin
  • 1/4 red onion sliced thin
  • Salt to taste
  • 1 avocado
  • cilantro
  • Black sesame seeds

Instructions

  • Peel, clean and wash shrimp. Butterfly shrimp open, devein and rinse in cold water. Using paper towels, pat off any excess water from shrimp. Transfer to a glass dish.
  • Transfer the shrimp to a glass dish with a flat bottom. Pour in 1/2 of the fresh lime juice in. Using your fingers, gently stir the shrimp so it’s evenly coated with lime juice. Open and lay the shrimp flat, cut side up in the lime juice. Let sit for 10 minutes.
  • While shrimp cooks in lime juice, slice the habanero, and onion.
  • Combine the remaining lime juice with coconut water, habanero and salt to taste. If you prefer, you can blend.
  • After 10 minutes, flip the shrimp over. Add the onion. Pour in 1/2 of the coconut water/lime on top of onions with shrimp. Let sit for 5 minutes.
  • To plate: Using a shallow extended serving plate, arrange the shrimp, pink side up. Using tong or a slotted spoon, arrange the red onions on top. Add desired amount of sliced habanero. Ladle on some of the coconut water/lime juice over the shrimp.
  • Season lightly with a coarse sea salt. Garnish with avocado slices, cilantro and black sesame seeds. Serve with corn tostadas or totopos(chips).

Video

Notes

Tips- Don’t leave the shrimp in the lime juice too long or it will become tough and rubbery.
Tried this recipe?Mention @pinaenlacocina or tag #pinaenlacocina!
Coconut Habanero Shrimp Aguachiles Plated

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Filed Under: Appetizers~Botanas, Camarones~Shrimp, Ceviche/Cebiche, Mariscos~Seafood Tagged With: Aguachile, camarones en agua chile, Ceviche, Mariscos, Shrimp, Shrimp Aguachiles

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Welcome!

Hi, my name is Sonia Mendez Garcia. My parents Ramiro and Blanca Mendez moved to the United States from Monterrey, Mexico in 1963. I am first generation Mexican American born in Los Angeles, California. Cooking has always been one of my passions in life. This is my journey and I can't wait to see what the future holds. Read More…

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