Aguachile is a classic seafood dish from the western coast of Mexico. It is usually made with shrimp, but can also be made with scallops or a combination of both. The raw seafood is doused with a tangy lime, cilantro, and chili sauce that will “cook” it as it rests. The sauce is meant to be spicy, but feel free to adjust the heat in this dish by removing the seeds of the jalapeño.
Aguachiles make a fresh, colourful starter and are perfect shareable summertime fare.
Enjoy with Farm Boy™ Tortilla Chips or corn tostadas.
Directions
- Using a sharp paring knife, butterfly Farm Boy™ Argentinian Shrimp by scoring lengthwise through the spine, being careful not to slice all the way through, opening shrimp like a book. Remove intestine if needed.
- Place butterflied shrimp in a bowl and sprinkle with ½ tsp Farm Boy™ Fleur de Sel. Cover and refrigerate while you prepare the sauce.
- For the sauce: Place lime juice, cilantro, jalapeño, cold water and 1 to 1 1/2 tsp Farm Boy™ Fleur de Sel in a blender and process until smooth. Adjust salt to taste.
- Add sauce and red onion to the Farm Boy™ Argentinian Shrimp and mix well. Cover and refrigerate for two hours, stirring once or twice. to ensure even coating.
- Arrange shrimp mixture on shallow bowl and garnish with cucumber, avocado, and cilantro leaves.
- Drizzle with Farm Boy™ Extra Virgin Olive Oil.
- Serve with Farm Boy™ Natural Tortilla Chips or corn tostadas.
Ingredients
- 1 bag Farm Boy™ Raw Peeled Deveined Frozen Argentinian Shrimp (340 g) thawed in the fridge overnight
- 2 tsp Farm Boy™ Fleur de Sel divided
- 3/4 cup lime juice freshly squeezed
- 1 cup cilantro stems and leaves
- 1 jalapeño chili seeded (to reduce heat)
- 1/3 cup cold water
- 1/4 small red onion very thinly julienned
- 2 Lebanese cucumbers thinly sliced
- 1 medium avocado ripe but firm, thinly sliced
- cilantro leaves for garnish
- 1-2 Tbsp extra virgin olive oil
- Farm Boy™ Natural Tortilla Chips or corn tostadas