I've been fortunate to vacation in Mexico a few times, and there have been some truly memorable meals!
One dish that I've brought home with me and love to make for friends is Aguachile de Camaron — a shrimp ceviche full of fresh lime juice and bursting with flavour. This is a fabulous, easy dish to make and pairs deliciously with Fancy Farm Girl Foxy Pink, Frivolous White, Riesling Loved By Lu, or if you're feeling bubbly, our Fancy Farm Girl Frosty Fizz. Perfect for summer evenings on the deck!
Aguachile de Camaron
Serves 6. Recipe by Mike Hultquist, chilipeppermadness.com
Ingredients — For the Shrimp
- 1 pound raw shrimp, peeled, deveined and sliced in half lengthwise
- 1 cup lime juice (about 3–4 large limes)
- Salt to taste
For the Red Onion
- 1 small red onion, thinly sliced
- 1 teaspoon white vinegar
- 1 cup water
For the Aguachile Marinade
- ½ cup lime juice (reserved from cooking the shrimp)
- 1 tablespoon jugo maggi (or soy sauce)
- 3 cloves garlic, chopped
- ¾ cup fresh cilantro
- 1 large jalapeño pepper, chopped
- 1 serrano pepper, chopped
- Salt to taste
Garnish
- 1 medium cucumber, peeled, deseeded, sliced into crescents
- 3 radishes, thinly sliced
- 2 serrano peppers, thinly sliced
- Chopped fresh cilantro
- Spicy chili flakes
Instructions — For the Shrimp
- Place the sliced shrimp into a bowl and cover with 1 cup fresh lime juice, enough to completely cover the shrimp. Use more as needed.
- Add salt to taste, then let the lime juice cure the shrimp for about 30 minutes, flipping once halfway through, until it turns opaque and firms up.
For the Red Onion
- While the shrimp is curing, add the red onion to a bowl with the vinegar and enough water to cover. Soak until ready to use.
For the Aguachile Marinade
- Add the reserved lime juice, jugo maggi, garlic, cilantro, jalapeño, serrano, and salt to a food processor. Process until smooth.
Assemble
- Add the shrimp with remaining lime juice to a serving bowl. Pour the aguachile marinade over it.
- Top with sliced red onion, cucumbers, chili peppers, and radish. Cover and refrigerate at least 30 minutes to chill.
- Top with fresh cilantro and a sprinkle of red chili flakes.
- Serve cold with tortilla chips.
