Red Shrimp Aguachile

Explosive Red Shrimp Aguachile Recipe

Hello! We are going to prepare a vibrant, fresh dish with a lot of personality. Red aguachile is ideal for those who enjoy seafood with an intense spicy touch and the perfect acidity of lime, achieving a spectacular balance on the palate. There are no complicated secrets here, just good ingredients and the correct treatment of the product.

Preparation time

Before starting, organize your time so that the process is fluid and you enjoy cooking without rushing.

• Preparation: 25 minutes
• Marinade: 20 minutes
• Total: 45 minutes
• Servings: 4 people
• Difficulty: Intermediate

Ingredients

The quality of the shrimp is fundamental here. Look for the freshest possible product, as it is the undisputed star of our recipe.

For the shrimp and the marinade

• 500 g medium raw shrimp (with shell or peeled)
• 1 cup of freshly squeezed lime juice (approximately 10-12 limes)
• Sea salt to taste
• Freshly ground black pepper

For the red sauce (the aguachile)

• 15 dried chiles de árbol (adjust according to your spice tolerance)
• 2 guajillo chiles (cleaned and deseeded, add color)
• 1 small garlic clove
• 1/4 cup water or clamato juice (optional for body)
• 1 pinch of salt

To accompany and decorate

• 1 large cucumber
• 1 red onion medium
• 1 ripe avocado
• Corn tostadas

Note on substitutions: If you can't find chile de árbol, you can use chiltepín for a more aggressive and traditional Sinaloa heat, or morita chiles if you prefer a smoky touch. If the fresh shrimp is not an option, you can use frozen shrimp, but make sure to thaw it slowly in the refrigerator and drain it very well before using.

Utensils we will use

You don't need professional equipment, with your basic kitchen tools we will achieve a restaurant-quality result.

• Stable cutting board
• Sharply sharpened knife (essential for butterfly cut)
• Blender or food processor
• Lime squeezer
• A large glass or ceramic bowl (avoid metal to not alter the lime's flavor)
• Fine strainer (optional, if you prefer a very smooth sauce)

Preparation of the Red Aguachile

Follow these steps carefully. The order is important so that the shrimp has the firm and crunchy texture characteristic of a good aguachile, without becoming chewy.

1. Cleaning and cutting the shrimp

   Peel and clean. Remove the head and shell from the shrimp. With a knife, make a shallow cut along the back to remove the black vein (intestine) and discard it.
   
   Butterfly cut. Deepen the cut along the back without separating the two halves, opening the shrimp like a book. This helps the lime penetrate better and makes the presentation more aesthetic.
   
   Final rinse. Rinse quickly under cold running water and dry thoroughly with paper towels.

2. The initial marinating

   Season. Place the shrimp in the bowl, add generous salt and pepper. Mix well so that the salt penetrates the meat.
   
   Bathe in lime. Add 3/4 of the lime juice. Make sure the shrimp are covered or at least well impregnated.
   
   Chill rest. Take the bowl to the refrigerator for about 15 or 20 minutes. We are looking for the shrimp to change from a grayish color to a pink and opaque white tone, a sign that the protein has been denatured by the acid. Do not leave it for hours or it will become tough.

3. Vegetable preparation

   Cut the onion. While the seafood rests, cut the red onion into very thin slices (julienne).
   
   Prepare the cucumber. Peel the cucumber, cut it in half lengthwise, and remove the seeds with a spoon. Cut it into medium-thick half-moons (about 5 mm).

4. Preparation of the red sauce

   Hydrate chilies (optional). If the chilies are very dry, run them through hot water for 2 minutes to soften them. If you prefer a more toasted flavor, lightly toast them in a dry pan (be careful not to burn them as they will become bitter).
   
   Blend. Place the chiles de árbol, guajillo chilies, garlic clove, the rest of the lime juice, and water or clamato in the blender. Blend at high speed until you get a homogeneous, intensely red sauce.
   
   Strain. If you don't want seeds or skins in your dish, pass the sauce through a strainer directly over the shrimp you have in the refrigerator. If you like it rustic, pour it directly.

5. Final integration

   Mix everything. Take the shrimp out of the cold. Pour the red sauce over them if you didn't do so in the previous step. Add the sliced onion and cucumber.
   
   Adjust seasoning. Taste the juice. It should be acidic, spicy, and with just the right amount of salt. Adjust if necessary. Let everything rest together for 5 more minutes for the vegetables to absorb the flavor.

To finish and serve

Just before serving, cut the avocado into cubes or slices and carefully place it on top so it doesn't get mashed. If you like, sprinkle a little chopped fresh cilantro or extra ground chiltepín. Serve immediately with crispy tostadas. This dish is perfect for sharing in the center or serving in deep individual plates to enjoy the juice. You can check out other variations like the red shrimp aguachile with different touches if you want to experiment later.

Nutritional Information

Here is an estimate of what this delicious aguachile for your body. It is a light and high-protein dish.

• Calories: 245 kcal
• Proteins: 28 g
• Fats: 8 g
• Carbohydrates: 12 g
• Fiber: 4 g

Note: Values are approximate per serving and may vary depending on the size of the avocado or the amount of toast you use.

5 keys to make it perfect

Sometimes the smallest details make the big difference between a good aguachile and a memorable one.

1. Extreme cold: Keep the shrimp very cold at all times. If your kitchen is hot, place the bowl over another container with ice while you work.
2. The crispy onion: If the red onion seems too strong, you can mellow it (soak it) in ice water and salt for 10 minutes before adding it. It will be softer and crispier.
3. Do not recycle lemon: Use freshly squeezed lemon. Bottled juice has preservatives that alter the flavor and do not «cook» the shrimp the same way.
4. The chili tip: Lightly toasting the chiles de árbol on the griddle before blending them awakens essential oils that give an incredible aroma, but do so with ventilation.
5. Texture balance: Do not cut the cucumber too thin; we want it to provide freshness and «crunch» against the soft texture of the shrimp.

When is it ideal to enjoy it?

Red aguachile is the king of hot days and weekend gatherings. It's the perfect appetizer for a summer afternoon with friends, accompanied by a cold beer or a michelada. It also works wonderfully as a light main course if you're watching your diet but don't want to sacrifice flavor. It's a classic from the Mexican food coast that lifts spirits (and sometimes even cures hangovers). If you're looking for something milder for children or sensitive guests, you might want to consider options like the shrimp cocktail which is sweeter and less aggressive.

Comparison table

It's common to confuse aguachile with other raw seafood dishes. Here I explain the key differences so you can choose the one you crave most today.

Frequently asked questions (FAQ)

Share your experience

Cooking is for experimenting and sharing. I would love to know how this turned out for you red aguachile. Did you dare with the chiles de árbol or did you lower the intensity a bit? Leave your comment and share your own tips or variations!

Culinary glossary

• Butterfly: A cutting technique where the meat (in this case, shrimp) is opened in half without fully separating it, increasing the surface area.
• Devein: The process of removing the intestine or black «vein» that runs along the back of the shrimp for better hygiene and flavor.
• Cure / Marinate: In this context, it refers to the chemical process where the acid from the lime modifies the texture and color of raw protein, giving it firmness.
• Desflemar: A technique to soften the strong flavor of ingredients like onion or chilies, usually by soaking them in salt water or vinegar.
• Martajado: A sauce or ingredient that is not fully blended, but rather crushed, leaving visible pieces that add texture.

Red Shrimp Aguachile

Red Shrimp Aguachile: step-by-step recipe crispy on the outside and juicy on the inside. Ideal for sharing. Serve immediately and adjust spiciness and salt to your taste.

Type: Recipe

Cuisine: Mexican

Keywords: aguachile, red, shrimp, Mexican, meats, recipe, easy, homemade

Recipe Yield: 4 servings

Calories: 500 kcal

Preparation Time: PT15M

Cooking Time: PT0M

Total Time: PT15M

Recipe Ingredients:

• Kilo of shrimp, cleaned and butterflied
• Salt and ground pepper to taste
• Lemon juice (as needed)
• Chiltepin chili to taste
• Crushed chili to taste
• Clove of garlic
• Tablespoon of Worcestershire sauce
• Tablespoon of Maggi sauce
• Clamato
• Red onions, julienned
• Sliced cucumbers

Recipe Instructions:

Preparation: :

Preparation: 15 minutes

Cooking: :

Cooking: 0 minutes (marinating)

Total: :

Total: 15 minutes

Servings: :

Servings: 4-6 units

Difficulty: :

Difficulty: Easy

Marinate the shrimp: :

Marinate the shrimp: In a bowl, place the cleaned shrimp, salt, and pepper. Stir well so they are evenly coated and set aside.

Prepare the red sauce: :

Prepare the red sauce: In the blender, combine the lemon juice, chiltepin chili, crushed chili, garlic clove, Maggi sauce, Worcestershire sauce, and a little clamato. Blend until you get a homogeneous mixture with a lot of flavor intensity.

Mix and marinate: :

Mix and marinate: Pour the sauce into the bowl with the shrimp, stirring carefully so they are completely covered. Let them rest for a few minutes until they change color, indicating they are "cooked" by the citric acid.

Final addition: :

Final addition: Incorporate the sliced cucumbers and julienned red onions, mix gently and let rest a few more minutes for the flavors to integrate.

Choosing the shrimp: :

Choosing shrimp: Always buy from trusted stores or at the market's fishmonger to ensure their freshness.

Marinade control: :

Marinade control: Do not exceed the resting minutes to maintain the delicate texture of the shrimp.

Perfect combination of ingredients::

Perfect combination of ingredients: Always use seasonal chilies and vegetables to obtain more vibrant flavors.

Editor's Rating:
4.2