Hola, fellow food enthusiasts! If you're looking for the perfect dish to beat the summer heat and wow your taste buds, look no further than Aguachile Verde. This zesty, refreshing Mexican dish is not to be confused with ceviche, though they share some similarities. Aguachile, with its kick of serrano peppers and tangy lime juice, brings a unique spicy flair that sets it apart.
This delightful recipe is a special collaboration between Locogringo and Daveed Chef Services. Daveed's expertise adds an authentic touch to this classic dish, making it perfect for your next summer gathering.
Aguachile Verde is a breeze and can be enjoyed as an appetizer or a main course. So, grab your shrimp, and let's dive into this delicious, spicy adventure!
Ingredients:
- 500 gr. raw jumbo or extra-large shrimp (the bigger, the better!)
- Freshly squeezed lime juice from 4 limes
- Crisp cucumber, sliced or diced (I prefer to remove seeds and cut crescent-shaped slices)
- Red onion, thinly sliced
- 1/2 bunch of cilantro
- 3 serrano chiles or more, if you like it spicy! (Removing the seeds makes it less spicy, or choose a sweeter chile like jalapeños.)
- 1 tomatillo (husk tomato)
- 2 garlic cloves
- Salt and pepper to taste
Instructions:
1. Prep the Shrimp:
Start by deveining and rinsing the shrimp. Pat them dry and place them in a mixing bowl. Add the fresh lime juice, a pinch of salt, and the red onion slices. Mix everything well, cover the bowl, and let it chill in the refrigerator for 20-30 minutes.
2. Make the Salsa Verde:
After the shrimp has marinated, take the bowl out of the fridge and strain the lime juice, setting it aside in a separate bowl. Now, in a blender, combine half of the strained lime juice, garlic cloves, tomatillo, serrano pepper, cilantro, a few onion slices from the shrimp bowl, and a couple of tablespoons of chopped cucumber. Blend until smooth.
3. Combine and Adjust:
Pour the salsa verde over the shrimp and mix everything. Add more strained lime juice to taste and adjust the seasoning with salt and pepper.
4. Final Touches:
Add the remaining chopped cucumber and, if you like, some avocado slices too. Your aguachile is now ready to serve!
Serving Suggestions:
Aguachile Verde is always served cold and can be enjoyed as an appetizer or a main dish. You can have it on its own or pair it with rice, tortillas, or my favorite—tortilla chips. Feel free to choose your preferred accompaniment!
ProTip:
Moisturize your hands with olive oil before handling chiles. This creates a protective barrier to avoid irritation. Also, be sure to wash your hands right away.
So, what are you waiting for? Gather your ingredients, invite friends, and enjoy this spicy, refreshing dish that screams summer vibes. ¡Buen provecho!
Contact Locogringo for More!
Planning a trip to Akumal and want to make your stay extra special? Reach out to Locogringo Guest Services via email or Whatsapp +529847455203 for details on Daveed Chef Services. Whether you're hosting a private dinner or looking for cooking classes, we've got you covered! Let us help make your vacation unforgettable with delicious, authentic Mexican cuisine.