Aguachile Shrimp

The longer you marinate the shrimp, the more flavor they will take on (overnight is best, but a minimum of 3 hours will get you there). Photo by Sara Schober.

Serves 6-8

Traditional aguachile uses raw shrimp in the form of a quick ceviche, marinated with chili peppers, lime and salt. This dish boosts the base with sweet vidalia onions, garlic, lime juice and loads of fresh herbs to create a bright, citrusy chilled shrimp salad that works for any occasion.

Ingredients

2 pounds shrimp, peeled and deveined, size 21/25

1 cup lime juice

Salt and pepper, to taste

Splash of olive or coconut oil

2 poblano peppers

1 jalapeño or datil pepper, depending on your spice tolerance

1/2 medium sweet onion, chopped

6 to 8 whole cloves garlic, peeled

1-1/2 cups lime juice

2 bunches cilantro with stems

1/4 cup mint leaves, plucked

1/4 cup fresh arugula

Cucumber seeds

1 tablespoon salt

1 tablespoon pepper

2 teaspoons cumin

Dash of sugar

1 cup ice

1 red onion, sliced thin and softened with a dash of sugar, salt and cider vinegar

1 cucumber, deseeded and diced (reserve seeds for aguachile base)

Instructions

To prepare the shrimp: Cook shrimp in salted boiling water until just cooked through, about 5 minutes. Strain immediately and transfer the shrimp to an ice bath. Once shrimp have cooled, remove them from the ice bath and slice each shrimp down the center (running from head to tail). Toss in a large bowl with lime juice and a splash of olive or coconut oil as you work your way through the batch.

To make the aguachile base: In a food processor or with an immersion blender puree all ingredients together.

To assemble: Transfer the shrimp to the aguachile base. Add red onion and cucumber. Let shrimp chill, fully submerged in the base, for at least 3 hours, stirring every hour or so to make sure the marinade is evenly distributed.

Serve over crispy corn tostadas or in soft tortilla shells as tacos, over griddled polenta cakes or as a salad topped with shaved radishes, quick pickled veggies, shredded cabbage and crumbled queso fresco.

Aguachile Shrimp keep 3 to 4 days in the fridge, and the base can be prepared a day or two in advance.