Aguachiles Verdes
Aguachiles verdes taste like summer and the coast to me, shrimp cured in lime with a fiery green chile sauce that wakes you right up. In my family, a dish like this came out when the weather turned hot and everyone wanted something fresh and a little daring. It is ready in minutes but tastes like a celebration, all citrus and heat and crunch. Making it always makes me feel a little bolder than I am. I serve it ice cold with tostadas and cold drinks, and for a moment my Arizona kitchen feels like a beach in Mexico.
Aguachile Verde is a vibrant Mexican shrimp dish made with citrus-cured shrimp, a zesty green sauce of cucumber and jalapeño, and fresh toppings like avocado and cilantro. Refreshing, spicy, and perfect for serving on tostadas
Ingredients
For the Shrimp
- 1 lb large shrimp defined and cut in half
- 4 lemons juice
- ½ red onion thinly sliced
- 1 cup water
- salt to taste
- vinegar splash
For the Green Sauce
- 1 cucumber peeled and chopped
- 1 jalapeño stem removed (adjust for spice)
- handful of cilantro
- 1 garlic clove
- salt to taste
- 1 Lemon juice
- ½ cup water
For toppings and serving
- cucumber diced
- cilantro leaves
- avocado slices
- tostadas
Instructions
- Prepare the Shrimp:Place the shrimp in a bowl and cover with the juice of 4 lemons. Let it sit for 15–20 minutes or until the shrimp turns pink and opaque.
- Soften the Onions:While the shrimp marinates, soak sliced red onion in a bowl with water, salt, and a splash of vinegar. Let it sit for 10 minutes to reduce sharpness.
- Blend the Green Sauce:In a blender, combine chopped cucumber, jalapeño, cilantro, garlic, salt, lemon juice, and water. Blend until smooth.
- Assemble the Aguachile:Drain most of the lemon juice from the shrimp, leaving just a splash. Pour the green sauce over the shrimp and stir to coat evenly.
- Garnish & Serve:Top with the soaked red onion, extra diced cucumber, cilantro leaves, and sliced avocado. Serve chilled on crunchy tostadas.