Photograph of the finished Aguachile

Mexico · Tôm tái nước ớt chanh Aguachile

Aguachile

25 min Hands-on time
EasyDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Prawns Prawns 480 g
  • Photograph of Lime Lime 12
  • Photograph of Habaneros Habaneros 4
  • Photograph of Cucumber Cucumber 240 g
  • Photograph of Shallots Shallots 1.6
  • Photograph of Coriander Coriander 24 g
  • Photograph of Salt Salt 12 g
  • Photograph of Avocado Avocado 1.2

Method

  1. 1 Only live or freshly caught shrimp should be used; peel the shrimp, slit them along the back, and rinse with cold salt water. This dish is not meant to be eaten with heat, so freshness is a mandatory safety requirement.
  2. 2 Blend the squeezed lemon juice with seeded habanero peppers, salt, and 30 ml of cold water to make green chili sauce.
  3. 3 Soak thinly sliced red onions in cold water for 10 minutes to reduce their pungency, then drain.
  4. 4 Arrange the shrimp in a single layer in a deep dish, pour in enough chili-lemon juice to cover them, and let them cook for exactly 8 minutes until the edges of the shrimp turn opaque pink.
  5. 5 Spread cucumber slices, red onion, and cilantro on top, arrange the avocado on top, and eat immediately while the shrimp is still inside.
Start cooking