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Top view shrimp aguachile with sliced avocado and tostadas
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Chile Piquin Aguachile

A delicious and spicy chile piquin shrimp aguachile for two!
Course Appetizer
Cuisine Mexican
Prep Time 25 minutes
Cook Time 10 minutes
Total Time 35 minutes
Servings 2 Servings

Equipment

  • Molcajete

Ingredients

  • 1/2 pound medium shrimp peeled and cleaned
  • 1 clove of garlic sliced into thirds
  • 1/3 teaspoon kosher salt plus more for later
  • 1 tablespoon whole dried chile piquin
  • 1 teaspoon Mexican oregano
  • 1/2 cup fresh lime juice
  • 1 tablespoon Maggi sauce or soy sauce
  • Fresh cracked pepper to taste
  • 1/3 cup red onion thinly sliced
  • 1 cup mini cucumbers sliced in half moons
  • 1 roma tomato seeded and finely diced
  • 1 tablespoon cilantro chopped fine
  • 1 small avocado sliced
  • Corn tortilla tostadas or chips

Instructions

  • Take six of the clean shrimp and cook for 3 minutes in boiling salted water. Transfer to ice bath as soon as they are cooked.
  • Butterfly open the remaining uncooked shrimp. Keep chilled until ready to use.
  • In your molcajete, combine the garlic and 1/3 teaspoon of kosher salt. Grind into a smooth paste.
  • Add the chile piquin and oregano. Grind until finely crushed.
  • Mix in the lime juice and maggi (or soy) sauce. using a wooden spoon, stir well to get all the bit off the sides of the molcajete. Add the uncooked shrimp. Stir well and let sit for 10 minutes.
  • After 10 minutes, mix in the onion, cucumber, tomato, cilantro and reserved cooked shrimp. Season to taste with salt and pepper. Serve with sliced avocado and tostadas or chips.

Video

Notes

A Mexican molcajete is not absolutely essential to prepare this tasty aguachile recipe. But, it sure does make it easy to process and mix everything right in there. Plus it makes a beautiful presentation. To prepare this without the molcajete, transfer the garlic, chile piquin and lime juice to a blender. Pulse to blend and then transfer to serving bowl. Add shrimp as instructed.