Aguachile

This plate brings back childhood memories, almost every summer vacation we would drive to Barra De Navidad in Jalisco, Mexico. Once we arrived, hungry of course, the first spot would be the restaurants right by the water with the most beautiful view. We would order all the mariscos (seafood) dishes they had. Yes, pretty much all of the menu and we would have a buffet style lunch... and virgin pina coladas were our jam! We would have mojarra frita which is the whole fish fried, similar taste to the tilapia. We would order two of them, oh and they are huge! They would serve it with fried plantains. They had burgers with fries but we wouldn't even think about ordering that because the whole family would give you the side eye. So of course we knew better, I mean you are at this heavenly place that serves the best mariscos! You have to take advantage especially of the prices, you would be startled!  

But Ceviche has always been my favorite then I tried aguachile, which is similar to ceviche more spicy and tasty! To me seafood is so flavorful and fresh it doesn't need very much seasoning, and it pairs so good with other fresh herbs. Raw or cooked in lime is the way to go! 

1. You will need to cut and devein your shrimp. With a knife cut lengthwise along the back. Remove the gray line running through the center of the shrimp. The guts....

2. Cut all lemons in half.

3. In a Large bowl squeeze all limes and add about 1/2 tbs of salt then add the shrimp. I like to marinate the shrimp first with lemon and salt to give the shrimp a good taste. Leave for about 10 minutes 

4. Meanwhile the shrimp is marinating, Cut onions (Finley sliced), Peel the cucumber cut them in rounds and then half. 

Cut onions (Finley sliced), Peel the cucumber cut them in rounds and then half.

5. In a blender add the lime juice (not with the shrimp), 1/2 tbs of salt, Garlic, Chiles, Cilantro.

Servings: About 20-24 Tostadas 

Ingredients

• Tostadas (24-30 count)
• 3 lb large Fresh Shrimp 
• 20-24 Limes 
• 3-5 Chile Serrano
• 2 Cilantro Stems
• 2 Garlic Cloves
• 1 Small Red Onion, Finley sliced 
• 3 Large Cucumbers
• 3 Avocados, sliced 
• 1 Tbs. Sea Salt 
• Valentina

Utensils:

• Stainless Steel Mixing Bowl with lid 5 quarts  
• Lemon Squeezer  
• Cutting Board 
• Knife 
• Blender

Directions:

1. You will need to cut in half and devein your shrimp. With a knife cut lengthwise along the back. Remove the gray line running through the center of the shrimp. The guts....
2. Cut all lemons in half. 
3. In a Large bowl squeeze all limes and add about 1/2 tbs of salt then add the shrimp. I like to marinate the shrimp first with lemon and salt to give the shrimp a good taste. Leave for about 10 minutes 
4. Meanwhile the shrimp is marinating, Cut onions (Finley sliced), Peel the cucumber cut them in rounds and then half. 
5. In a blender add the lime juice (not with the shrimp), 1/2 tbs of salt, Garlic, Chiles, Cilantro.
6. Add the onions and cucumbers to the bowl of shrimp mix all together, then add the blended sauce to the bowl. Stir mixture to make sure it all marinates evenly. 
7. Cover your bowl and refrigerate for about 20 minutes. After 10 minutes make sure to go back and stir the mixture so everything can cook evenly with the blended sauce. Once you see the shrimp look almost white that means it is done cooking. You wont have to leave it for too longs since we had already marinated the shrimp before adding all the mixtures So 20 minutes should be enough.  
8. Once cooked cut up the avocado in cubes add it to the mixture. I like for the avocado to be mixed in. You can always have the avocado in bowl on the side. 
9. Taste for additional salt :) 
10. I love adding Valentina its a must!! 

Notes: 

• I added 3 Chile Serrano it wasn't really spicy at all because the lemon cuts a lot of the spiciness out.  Add about 5 Serranos if you want that extra kick! 
• The reason I didn't add a lot of cilantro was to not overpower the taste of the lemon and shrimp with the amount of cilantro and garlic it gives it the perfect taste to the blended sauce. 
• I let all my ingredients marinate with the blended sauce to pickle the cucumber and onion but still have that extra crunch texture 
• Serve in Tostadas or Saltines. The Aguachile goes a long way serving them in Tostadas and more yummy! Great for when you are trying to stay on a budget with delicious food! 
• Don't worry about serving right away this dish can be kept in the fridge sealed until guests arrive. I believe the longer it stays the better taste you get form all the ingredients. 

Okay... I am done drooling over here! 

This is such a great dish for the summer pool parties! Your guests will love this dish! So easy too cook! Pair it with a Michelada or a Margarita on the rocks! 

I'd love to see what you cook!

Tag #CCPARTYFOOD  or @ChampagneConfettiCo if you make this recipe


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xo,

Carmen :)