Aguachile

 

Growing up with a high school friend, you start to become more than just a friend—you become part of the family. And with that comes the incredible honor of experiencing family traditions firsthand. Mrs. Miranda, the cook of the house and the woman who never reveals her secret recipes, has finally decided to share one of her most treasured dishes: her Aguachile. She usually eyeballs it, but after years of perfecting the flavors, she wanted to give everyone the chance to recreate this dish the way she’s mastered it over time. 

INGREDIENTS:
- 1 lb raw shrimp (peeled, deveined, and butterflied) 
- 1 cup freshly squeezed lemon juice (enough to cover the shrimp)
- 1-2 jalapeños (finely chopped)
- 1-2 serrano chiles (thinly sliced)
- 1/2 red onion (thinly sliced)
- 1 cucumber (thinly sliced or diced)
- 1/4 cup fresh cilantro (chopped)
- Salt and black pepper to taste
- 1 avocado (sliced for garnish)

*Used 21/25 Shrimp

INSTRUCTIONS:
1. Defrost the Shrimp (if frozen):
- Place frozen shrimp in cold water for 15-20 minutes to thaw. Once thawed, drain and pat them dry with a paper towel.

2. Butterfly the Shrimp:
- Cut the shrimp in half lengthwise, leaving the tails on if desired, and place them in a large bowl.

3. Marinate the Shrimp:
- Pour the freshly squeezed lemon juice over the butterflied shrimp, ensuring they are fully submerged. Allow the shrimp to marinate in the fridge for **30-45 minutes** or until they turn pink and opaque, “cooking” from the citrus juice.

4. Prepare the Aguachile Sauce:
- In a blender or food processor, combine the chopped jalapeños, serrano chiles, cilantro, and a pinch of salt. Blend until smooth or leave it slightly chunky, depending on your preference.

5. Mix the Ingredients:
- After the shrimp have marinated, drain about half of the lemon juice (keeping some for flavor). Add the sliced red onion, cucumber, and the blended chile-cilantro sauce. Stir everything together, making sure all ingredients are well coated.

6. Season:
- Taste the aguachile and season with salt and black pepper as needed. You can also adjust the heat level by adding more serrano or jalapeño.

7. Serve:
- Serve the aguachile chilled, garnished with slices of avocado, and enjoy with crispy tostadas or saltine crackers.



Pro Tip: Let the shrimp marinate for at least 45 minutes for deeper flavors, but don’t let them sit too long to avoid over-marinating. This aguachile is perfect for gatherings or a light, spicy meal on a warm day!