This Camarón Aguachile Recipe is made with by blending jalapeños, limes, cilantro, which is poured over the shrimp and served with cucumber and onion.
Camarón in spanish means shrimp! Another one of my favorite Mexican appetizers. I used to absolutely love going to Los Mariscos in Chelsea Market on a hot Sunday afternoon in NYC to get to either eat this dish. Every plate cost about $20, so I thought, why not make my own and save? Eating Aguachile is not eating raw shrimp - the shrimp actually cooks in the lime juice!
What you will need
- Shrimp: For the best quality aguachile, you will need the freshest shrimp possible. The shrimp is cooked in the lime juice so you won't want to risk eating old shrimp.
- Jalapeño: You can substitute jalapeños but using serrano peppers. They both work. I have even tried this dish with habaneros as well, if you can handle the spice.
- Limes: You will need to use lime juice from actual limes, and not store bought, for the shrimp cooking process.
- Cilantro: This is the key ingredient. If you hate cilantro, it is okay to omit.
- Onions: The traditional onion to use is a red onion. Once you slice them, put them in cold water for 10 minutes to take away the strong taste before serving.
- Avocado: I love using a sliced avocado on the side, although this isn't typically traditional.
- Cucumber: I like to peel and slice the cucumbers and assort them between the shrimp. It makes the plate pretty!
How to make Camaron Aguachile
Blend the jalapeños, limes, cilantro and salt in a blender.
Put the peeled shrimp in a bowl and pour the juice on it. Marinate in the refrigerator for 1 hour. After 30 minutes or marinating, feel free to flip the shrimp to the other side so it will cook.
Meanwhile, add the sliced onions in cold water to take away the strong taste.
Take the bowl out of the refrigerator and assort the cucumber between the shrimp.
Top with red onions and add the avocado on the side.