I honestly did not realize how many more ceviche and aguachile recipes I had prepared and shared in video form, but not added them to the blog. Why add more if I already have several recipes? Because we are all different and have different taste when it comes to preparing recipes. All of these ceviche recipes are slightly different in one way or another. They all start with shrimp but will have a combination of seafood or variety of chile peppers.
Ceviche Negro
What makes it negro(black in color)? There are a few ways you can achieve a negro looking ceviche. The easy way is to use products like maggi sauce, soy sauce, Worcestershire or one of the many brands of dark looking Mexican hot sauce varieties that are popular in Mexican markets. Another way is to lightly toast dried chiles like ancho, chile negro or pasilla with some toasted chile de arbol. Beware the chile de arbol is spicy! And don’t burn the dried chiles or they will become bitter in flavor.
Ingredients
- 1 c fresh lime juice, 8 oz
- 1 lb large uncooked shrimp
- 1 tbsp dried chile piquin, toasted
- 3 cloves of garlic
- 1 large jalapeño, previously roasted finely chopped
- 3 tsps Worcestershire sauce
- 3 tsps Maggi sauce
- 3 tsps salsa negra hot sauce
- 1/2 c red onion, thinly sliced
- 1 c mini cucumbers, diced
- salt and pepper, to taste
- 2 tbsps cilantro, finely chopped
- Avocado slices
Instructions
- Peel, clean and devein the shrimp. Take half of the shrimp and butterfly it open. If you prefer, you can do the same with remaining shrimp or leave as is. Rinse under cold water, keeping both separate. Place butterflied shrimp in a bowl. Pour 2/3 cup of fresh lime juice into the bowl. Stir well to combine, making sure shrimp is covered with lime juice. Cover and chill while you finish prepping.
- Add the remaining shrimp to a saucepan of simmering water that has been salted. Cook for just 2-3 minutes or until shrimp turns pink and opaque. Drain immediately and place in in the refrigerator.
- Prep vegetables. In a preheated dry skillet, toast the chile piquin for 1 minute. Transfer to the molcajete. Pour in 1/2 tsp of salt. Grind down as fine as possible. Grind the garlic and then the roasted jalapeno. Pour in remaining lime juice. Mix in the Worcestershire, maggi and salsa negra.
- Pour the contents of the molcajete into the shrimp curing and chilling with the lime juice. Stir well to combine. Mix in the red onion, cucumbers and cilantro. Fold in the previously cooked shrimp. Stir well. Taste for salt. Adjust seasonings to your liking, including the three dark sauces.
Shrimp Aguachile
What’s the difference between aguachile and ceviche? In all honesty, there is not much of a difference. In a typical aguachile the fresh or dried chile peppers and are blended with fresh lime juice that yields a bright color. There may be some cilantro, garlic and even cucumber for more flavor. Most often this blended aguachile is poured over the uncooked fish or shrimp and served with a light garnish of thin sliced red onion, cucumber and cilantro. It is served right away. Most times people prefer to leave the shrimp in the lime juice for an extended amount of time. Could be 20 minutes to a few hours. I would call that ceviche.
Did I mention how much I enjoy sharing with you all? Especially videos! It’s a fun challenge!
Shrimp Aguachile
Ingredients
- 12-14 extra-large shrimp
- Juice of 3 large limes
- 3 large serrano peppers roughly chopped
- 1 clove of garlic
- small handful of cilantro washed
- Salt and pepper, to taste
- 1/3 small red onion
- 1/2 2 mini cucumbers, sliced or 1/2 of a regular medium cucumber If using regular cucumbers, peel, deseed and slice thin into half-moon shapes
- 1 tbsps. Salsa Negra, optional there are various brands of salsa negra hot sauce sold in many Mexican markets
- Avocado Slices
Instructions
- Peel, clean and devein the shrimp. Rinse under cold water. Butterfly open and transfer to a glass or ceramic bowl.
- In the blender combine 2 roughly chopped serrano peppers, garlic, small handful of cilantro, and the juice of 3 limes. Season, to taste with salt and pepper. Blend on high until smooth.
- Slice the cucumbers and the red onion. Set them aside. To the bowl of raw shrimp, season lightly with salt and pepper. Pour in the blended aguachile. Stir well to combine. Chill for 10 minutes.
- When ready, add the onion, cucumbers, 1 tbsp. of finely chopped cilantro, and salsa negra, if using. Stir well to combine. Chill for another 10 minutes. Serve with sliced avocado and tostadas or chips.
Shrimp and Crab Ceviche
Once a year I splurge and purchase real crab meat for a few special recipes. I am worth it! Lol! There was a time that all I could afford was forty dollars a week to purchase groceries. It was a hard time, but I survived. I am blessed to be able to work from home developing recipes with food ingredients that I love. It has been quite the journey, and it didn’t happen overnight. My best advice for new foodies wanting to start a blog is to be consistent and develop your own style. There are many copycat creators out there, but you must stick to what you love and what you feel most comfortable writing about. I am not opposed to using imitation crab when needed, just saying. Enjoy!
Fresh, fresh, fresh! That is the key!
Ingredients
- 1 c fresh lime juice
- 1 lb large uncooked shrimp
- 1 c red onion, diced
- Salt, to taste
- 1/2 tsp garlic powder
- 1 c Roma tomatoes, diced
- 1/2 habanero pepper
- 1 large serrano pepper
- 1/4 c cilantro, finely chopped
- 1 tbsp salsa macha
- 1 c diced or sliced seeded cucumber
- avocado sliced
- Tostadas
- Mayo
- Hot sauce
Instructions
- In a large bowl, add the shrimp. Pour in the lime juice. Cover and chill while you prep the rest of the ingredients
- When ready, mix all of the ingredients into the bowl with the lime cured shrimp. Taste for salt. Cover and chill for 30 minutes or until ready to eat. Serve on tostadas with a light layer of mayonnaise. Garnish with avocado slices and hot sauce.
When it comes down to it, it’s really a matter of choice.
Most times ceviche is not served soupy. By soupy I am referring to all the lime juice used to cure the seafood. But that is really up to you. Same with the aguachile. It typically is served with more juice, hence the aguachile.
Shrimp and Pulpo Ceviche
When it comes to pulpo (octopus), look for a place that has a good selection of seafood. You can cook it from scratch, but it does require some knowledge of how to cook it. I have tried it a few times, but still have much to learn on how to yield a tender pulpo. I am not giving up! There are many markets that sell the pre-cooked pulpo ad it works great for many recipes.
Try adding some of your other favorite seafood varieties that are thin sliced a few minutes before you serve the ceviche.
Salmon, yellowfin tuna, scallops (sliced thin) make a great addition to ceviche. They cure quickly when sliced thin. I really enjoy adding cooked shrimp too!
Ingredients
- 6 oz uncooked shrimp
- 6 oz cooked shrimp
- 6 oz cooked pulpo(
- 4 large limes
- 1 large Roma tomato
- 2 habanero peppers
- 6 chile piquin
- 1 large clove of garlic
- Salt and pepper, to taste
- 1/2 medium English cucumber
- 1/2 small red onion
- 1/4 c cilantro, finely chopped
Instructions
- Clean and devein all of the shrimp. Rinse under cold water. Divide into equal portions. To one half of the shrimp, you will butterfly them open and slice into two pieces. Transfer to a bowl. Season, to taste with salt and pepper. Squeeze in the juice of 2 limes. Stir well to combine. Cover and chill while you finish prepping.
- Add the remaining shrimp and the tomato to a saucepan of simmering water. Remove the shrimp after 3 minutes. Let the tomato cook for another 5 minutes. Store the cooked shrimp in the refrigerator.
- Slice the pulpo into small pieces. Set it aside. Transfer the cooked tomato to the blender jar. Add 1-2 habanero, all the chile piquin, if using, garlic, 1/2 c of the cooking water and salt and pepper, to taste. Blend on high until smooth. Set it aside.
- Slice and deseed the cucumber. Slice into thin half moon shapes. Slice the onion into thin strips. Butterfly the cooked shrimp into two pieces as you did the raw shrimp.
- Drain The lime juice from shrimp in the refrigerator. Combine all of the seafood with blended tomato sauce, onion, cucumber, cilantro, and the juice of the two remaining limes. Re-season with salt and pepper, to taste. Cover and chill for 20 minutes or until ready to serve. Serve with tostadas or chips.
Shrimp Aguachile Verde
Give your aguachile an intense green color by blending in some mini cucumbers with the skins on. Just make sure you wash them well ahead of time. Combine lime juice with a soften guajillo and chile de arbol for that bright red color. There are so many variations to try!
Aguachile Verde
Equipment
- Blender
Ingredients
- 12 oz shrimp peeled, deveined and chopped
- 3/4 fresh lime juice
- 3 mini cucumbers, sliced or diced
- salt & pepper to taste
- 3 serrano peppers 2 roughly chopped, 1 sliced thin
- 1/4 c cilantro, finely chopped
- 1 clove of garlic, sliced
Instructions
- In the blender jar combine 3/4 c lime juice with 1 1/2 mini cucumbers, 2 serrano peppers, 1/2 of the cilantro, garlic, salt to taste. Blend on high until smooth. Pour over shrimp. Chill for 15 minutes.
- When ready, Fold in the remaining cucumber, cilantro, red onion, serrano and crushed chiltepin. Chill for another 15 minutes. If you prefer a longer cure time for the shrimp, chill shrimp in aguachile for an extra 30 minutes.
- Taste for salt. Garnish with avocado. Serve with tostadas!
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