Garlic Shrimp Aguachile Recipe

I love ceviche, and will eat it anytime of the year, but for peak enjoyment, you want to serve it during the dog days of summer. Yes, when its too hot to move, let alone cook, theres just nothing like an ice-cold, vibrant, intensely flavorful ceviche. Okay, this would be the perfect time to admit that this delicious Garlic Shrimp Aguachile is not a ceviche. Or, at least its not supposed to be.

Notes From the Chef:

Before we get started, here are a few notes from the chef: While there are many similarities, a real aguachile is served raw, just as soon as the seafood is mixed with the chili water. And, if youre into raw seafood, I highly recommend you go that way. But for me, and I think most of my viewers, letting the shrimp soak in the spicy, acidic, garlicky marinade for a while will give us the best of both worlds. We still get that cold, refreshing, vibrancy I mentioned earlier, but with a little firmer texture.

Ultimately, youll have to decide how long to soak your shrimp, or whatever raw seafood youre using, but the beauty of this recipe is that you can taste it, and if its not exactly where you want it to be, you can let it soak longer, up to overnight.

Either way, youll want to enjoy this with a bowl of tortilla chips, and your choice of cold beverage (I like beer, but any chilled drink works you know, for the heat). But, no matter what you enjoy this with, I really do hope you give it a try soon. Enjoy!

Ingredients

• For Aguachile:
• 1/2 cup packed cilantro leaves
• 3 cloves garlic, sliced
• 1/2 serrano chile pepper, sliced, or to taste
• 1/3 cup fresh lime juice, from 2 to 3 limes
• 1/3 cup water
• 1/2 teaspoon kosher salt
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon white sugar
• For Shrimp:
• 1/2 pound raw shrimp - peeled, meticulously deveined, and sliced in half horizontally if large
• 1/3 cup thinly sliced red onion
• 1 cup thinly sliced peeled cucumber
• 1 jalapeno, thinly sliced
• 2 tablespoons cilantro leaves, or as needed
• tortilla chips, for serving

Directions

1. Combine cilantro, garlic, serrano chile, lime juice, water, salt, pepper, and sugar in a tall cup or the jar of a blender; blend with a stick blender or regular blender until smooth. Refrigerate aguachile while other ingredients are prepared.
2. Add shrimp, cucumber, and red onion to a bowl, and pour in aguachile. Stir well, and press shrimp down into aguachile to cover. Wrap and refrigerate for 30 minutes to 1 hour before serving.
3. Cook's Note: The dish can be served immediately, but refrigerating for 30 minutes to 1 hour will achieve a more ceviche-like ( cooked ) texture. The dish can also be tightly covered and refrigerated overnight to serve the next day.
4. Sprinkle aguachile with jalapeno slices and cilantro to garnish, and serve with tortilla chips.

Nutrition Facts (per serving)

• Calories: 338
• Fat: 12g
• Carbs: 46g
• Protein: 13g
• Saturated Fat: 2g
• Cholesterol: 71mg
• Sodium: 669mg
• Dietary Fiber: 4g
• Total Sugars: 3g
• Vitamin C: 29mg
• Calcium: 115mg
• Iron: 1mg
• Potassium: 340mg