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.
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.
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!
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.
Aguachile de Camaron Con Coco. Shrimp Ceviche
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
Reader Interactions
This site uses Akismet to reduce spam. Learn how your comment data is processed.
Would Love to Hear From You