Updated: Mar 15
During the Spring and Summer, I like to visit Mexico on the coast of the Pacific ocean. They have some of the best seafood available. Aguachiles is a delicacy that brings bold flavors. Now this dish is usually served raw, but most growing up I have seen many make this like ceviche. Cooking the raw seafood in lime juice, honestly there is nothing wrong with that. You can get some good eats that you are comfortable with. But both raw and lime cooked are good experiences. You will not be disappointed! These aguachiles are delicious and left overs become even more flavorful.
1 1/2 lb Jumbo Shrimp
1 Cucumber sliced
1/2 Red onion sliced vertical
1/4 Onion Yellow onion for the salsa
2-4 Garlic Cloves
2 - 8 Serranos Chiles (up to your heat preference)
1 Bunch of Cilantro
8-10 Limes or about 2 cups of lime Juice.
Place the tomatillos, onion and serranos in a pot with water. Bring to a boil, and cook until everything is soft. You may have to remove the tomatillos before everything else.
Place in a blender along with the garlic, half a bunch of cilantro and 1 lime, season with salt to taste. Blend well till smooth. Let the salsa come to room temperature and place in fridge to cool.
Take the shrimp and place in a bowl and squeeze your limes until you get enough juice to fill and cover the shrimp.
Place in the fridge for 30 to 60 minutes until the acid from the lime juice cooks the shrimp.
Remove shrimp some of the lime juice, leaving just a bit of lime juice. Mix with cucumber, red onions, chopped cilantro and salsa verde. Mix well and serve over tostadas or on a plate with crackers.