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Mexican·Appetizer

Garlic Shrimp Aguachile

A vibrant and refreshing Mexican-inspired dish featuring raw shrimp cured in a spicy, garlic-infused lime and cilantro broth, served with crisp cucumbers and red onions.

Prep

20m

Cook

—

Total

80m

Serves

4

Method

  1. 01

    Prepare the 'agua chili' liquid by placing cilantro, garlic, serrano chili, lime juice, and cold water into a blender cup. Season with salt, black pepper, and a pinch of white sugar. Blend until completely liquefied, then refrigerate until needed.

    Step 1
    Watch · 0:50
  2. 02

    Thinly slice the red onion and soak the pieces in a bowl of cold water in the fridge to mellow their flavor. Peel the cucumber, cut in half lengthwise, and slice into quarter-inch thick half-moons.

    Step 2
    Watch · 2:05
  3. 03

    Prep the raw shrimp by ensuring they are perfectly peeled and deveined. If using large shrimp, slice them in half lengthwise (butterfly) to create a thinner shape that will cure more evenly.

    Step 3
    Watch · 3:07
  4. 04

    Place the prepped shrimp, drained red onions, and cucumber slices into a mixing bowl. Pour over the blended cilantro-lime liquid and stir well. Press the ingredients down with a spoon to ensure all the shrimp is fully submerged in the acid.

    Step 4
    Watch · 3:45
  5. 05

    Refrigerate the mixture for 30 to 60 minutes to achieve a Ceviche-like texture. Transfer to a chilled serving bowl and garnish with sliced chilies and fresh cilantro. Serve immediately with corn tortilla chips and cherry tomatoes.

    Step 5
    Watch · 4:54

From Chef John

  • “We are not just mixing, we are mixing antipressant.”
  • “You are after all the order of your shrimp and chili water.”
  • “I'll be enjoying this right out of the bowl like a savage.”