AQUACHILE RECIPES
AGUACHILE | ALLRECIPES
I first tried aguachile with freshly caught shrimp when I was visiting the small town of Ajijic, Jalisco, Mexico. Ajijic is one of the quaint towns next to Chapala Lake, which happens to be the largest fresh water lake in Mexico. I fell in love with this super spicy cold shrimp dish, marinated in a serrano-lime juice mixture and topped with fresh red onions, avocados, and cucumbers. Serve with tostadas on the side and an optional ice cold Mexican beer to tame down the heat.
Provided by Yoly
Categories World Cuisine Latin American Mexican
Total Time 25 minutes
Prep Time 10 minutes
Yield 2 servings
Number Of Ingredients 8
Steps:
- Combine lime juice, chiles, cilantro, and 1 teaspoon salt in a blender; blend until smooth.
- Divide shrimp onto 2 shallow plates.
- Pour chile-lime mixture evenly over the 2 plates of shrimp. Place in the refrigerator and marinate until the shrimp turn opaque and white, 15 to 25 minutes.
- Top each plate with red onion and avocado. Place cucumber around the edges. Sprinkle with remaining salt.
Nutrition Facts : Calories 480.5 calories, CarbohydrateContent 33 g, CholesterolContent 345 mg, FatContent 19.1 g, FiberContent 9.3 g, ProteinContent 50.4 g, SaturatedFatContent 3 g, SodiumContent 2099.1 mg, SugarContent 7.6 g
AGUACHILES RECIPE - FOOD.COM
Aquachile is essentially a very spicy version of ceviche typically made with shrimp (camarones in Spanish). Aguachile is best served cold. As such, keep your shellfish chilled at all times as it will not have enough time to cool properly while marinating. If it's a particularly hot day, rest your shellfish on a plate of ice as you work to ensure that it remains cold.
Total Time 1 hours 30 minutes
Prep Time 30 minutes
Cook Time 1 hours
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- You will need to butterfly and devein your shrimp. Using a sharp knife, cut each shrimp lengthwise along the back. For larger shrimp, cut them cleanly into two halves. For smaller shrimp, do not cut all the way through so that the two halves stay together. Once open, remove the gray line of guts running through the center of the shrimp.
- In a blender, add the chilies, lime juice, cilantro, and the first teaspoon of salt. Blend until the chilies are just broken up. Don't worry about making a smooth paste. A few chunks of chili are not a problem.
- Cover the shellfish with the blended sauce. Marinate in the refrigerator for 15 - 20 minutes. You will know it's done when the surface of the shellfish begins to turn opaque and white. If the sauce does not completely cover the shellfish, stir the mixture after about 5 minutes to ensure it marinates evenly.
- While the shellfish is marinating, peel the cucumber and scrape out the seeds. Cut into 1/2 inch cubes.
- To serve Add the cucumber to the bowl of shellfish and toss to combine. Spoon the shellfish, cucumber and sauce into a large flat serving dish. Sprinkle with the remaining 1/4 teaspoon salt. Top with the sliced onions and serve with tostadas and sliced avocados.
Nutrition Facts : Calories 195.8, FatContent 8.8, SaturatedFatContent 1.2, CholesterolContent 143.2, SodiumContent 1377.5, CarbohydrateContent 16.3, FiberContent 6.2, SugarContent 2.8, ProteinContent 17.5
More about "aquachile recipes"
RIB EYE AGUACHILE RECIPE - MARCELA VALLADOLID | FOOD & WINE
You know that moment when you come up with a BRILLIANT idea for a dinner party recipe, only to Google it 5 seconds later and learn that it not only exists, but it’s actually trendy? Sigh. My “brilliant” idea was to take aguachile (a seafood dish) and swap the surf for turf—in this case, rib eye. Turns out it’s currently all the rage in the northern states of Mexico. But instead of getting discouraged and ditching the idea, I dug in and did some research. And what I discovered was pretty cool.Let me back up a bit. Agua (water) chile (chile) is a dish that originated in Sinaloa: water, chiles, lime, and salt are blended together and poured over raw shrimp (or scallops) and topped with onions and cilantro before serving. In the past (like pre-Hispanic past, not like the 1970s) this method was used on meat, such as deer, cow, and bison. Back in the day, when the Sinaloenses preserved meat for the winter months, they would soften it back up before eating by soaking it in this same aguachile mixture and then make tacos. It wasn’t until later, thanks to the influence of Asian settlers, that seafood became a crucial part of their diet, and classic shrimp aguachile was born.So here we are, with a dish that you can now find in all the cool restaurants, who probably have no idea they’re returning to the recipe’s roots. But let me be clear—I’m not soaking jerky here! We're simply saucing a seared piece of well-marbled rib eye (still raw in the center) with a cold, spicy broth for a refreshing, hearty dish that demands a cold cerveza.So maybe I didn’t actually come up with a brand-new dish to wow my guests. But at least I had some interesting dinner conversation to share—and a delicious OG aguachile on top of that. Enjoy!
From foodandwine.com
Reviews 5
Total Time 1 hours 15 minutes
Category Beef
From foodandwine.com
Reviews 5
Total Time 1 hours 15 minutes
Category Beef
- Remove onions from pickling liquid. Remove steak from marinade, and transfer to a serving platter. Drizzle with 1/4 cup of the reserved marinade. Garnish with pickled onions, avocado, and sliced serrano. Sprinkle with flaky sea salt. Serve with tostadas.
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SCALLOP AGUACHILE RECIPE | BON APPÉTIT
Aguachile, literally meaning chile water, is traditionally made with chiles, cilantro, onion, lime, and, yeah, water. This sauce recipe has all that except with juicy, acidic tomatillos replacing the water.
From bonappetit.com
Reviews 5
From bonappetit.com
Reviews 5
- Thinly slice scallops crosswise into thirds so you’ve got three thin, round slices out of each scallop. Divide among shallow bowls and spoon some sauce over and around scallops. Top with cucumber, remaining onion, and more cilantro. Drizzle with oil and sprinkle with sea salt.
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SCALLOP CEVICHE WITH AGUACHILE RECIPE | FOOD & WINE
Aguachile (chile water) is a vibrant sauce made with fresh chiles, herbs and cucumbers that’s fantastic on any type of fish or shellfish. At Gran Eléctrica in Brooklyn, New York, chef David Goody serves aguachile with thinly sliced scallops that have been just cured in fresh lime juice. Slideshow: Incredible Ceviche Recipes
From foodandwine.com
Total Time 1 hours 10 minutes
From foodandwine.com
Total Time 1 hours 10 minutes
- Pour off all but 2 tablespoons of the lime juice from the scallops. Add 3 to 4 tablespoons of the aguachile to the scallops and mix well; reserve the remaining aguachile for another use. Fold in the onion and the thinly sliced cucumber and season with salt. Spoon into bowls or glasses and serve with tostadas or tortilla chips.
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AGUACHILE VERDE RECIPE ?INGREDIENTS AND DIRECTIONS? - COCINA
Try this exquisite version of aguachile, a spicy shrimp ceviche from Sinaloa, Mexico and serve it with fresh tostadas. A recipe from our guest Chef Ted Montoya.
From wearecocina.com
Reviews 5
Total Time 120 minutes
Calories per serving
From wearecocina.com
Reviews 5
Total Time 120 minutes
Calories per serving
- Drizzle with olive oil.
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AUTHENTIC AGUACHILE RECIPE! | FEASTING AT HOME
Apr 30, 2019 · Make the Aguachile Marinade: Place the ingredients in a blender and blend until smooth, for a full minute, scraping down sides as necessary. If you have excess lime juice marinating the shrimp you can use some of this in the blender to make your ½ cup. Pour the aguachile marinade over the shrimp and toss to coat.
From feastingathome.com
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From themisadventuresofbaking.com
From themisadventuresofbaking.com
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AGUACHILE (MEXICAN STYLE SHRIMP CEVICHE) - CHILI PEPPER ...
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From chilipeppermadness.com
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AGUACHILE RECIPE - MASHED
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From mashed.com
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SHRIMP AGUACHILE | FOOD CHANNEL
May 03, 2018 · Aguachile is a Mexican dish that's made with shrimp, smothered in fresh lime juice, white vinegar, spiced garlic sauce. Translated to "shrimp in chile water," you can think of this dish as a spicy ceviche! This recipe is courtesy of Chef Saul Montiel of Cantina Rooftop in New York City.
From foodchannel.com
From foodchannel.com
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AGUACHILE RECIPE - MY FOOD AND FAMILY
1. In a blender container, combine lime juice and 1 serrano chile with stem removed. Blend until ingredients are combined. 2. In a large bowl, combine shrimp and lime juice mixture. Cover with plastic wrap and refrigerate for 1 hour. 3. Add tomato, onion, remaining serrano chile in slices, cucumber, avocado and A.1. Original Sauce.
From myfoodandfamily.com
From myfoodandfamily.com
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AGUACHILE RECIPE - MEXICAN AGUACHILE WITH YELLOWTAIL ...
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From honest-food.net
From honest-food.net
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AUTHENTIC AGUACHILE RECIPE ~ THE MISADVENTURES OF BAKING
May 22, 2020 · In a blender, place the jalapenos, cilantro, and salt. Into the blender squeeze the juice of out the remaining 5 limes. Blend until smooth. Pour the jalapeno mixture over the shrimp in the bowl. Stir to make sure all the shrimp is coated in the jalapeno mixture. Add the cut cucumbers and onions to the bowl and stir again.
From themisadventuresofbaking.com
From themisadventuresofbaking.com
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AGUACHILE RECIPE (MEXICAN SHRIMP CEVICHE) - A COZY KITCHEN
Jul 25, 2016 · Aguachile Recipe. Author: Adrianna Adarme. Aguachile is a pepper lime sauce (jalapeño pulverized with water and lime) tossed with butterflied shrimp. Topped with slices of avocado and red onion and served with crispy tostadas. Course: Appetizer. Cuisine: American, Mexican.
From acozykitchen.com
From acozykitchen.com
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SHRIMP AGUACHILE | FOOD CHANNEL
May 03, 2018 · Aguachile is a Mexican dish that's made with shrimp, smothered in fresh lime juice, white vinegar, spiced garlic sauce. Translated to "shrimp in chile water," you can think of this dish as a spicy ceviche! This recipe is courtesy of Chef Saul Montiel of Cantina Rooftop in New York City.
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HOW TO MAKE AGUACHILE, MEXICO'S MOST VIBRANT CEVICHE ...
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AQUACHILE WITH SHRIMP - ROCKY MOUNTAIN COOKING
Dec 13, 2015 · After a half hour, strain off the liquid from the shrimp and set aside for the sauce preparation. In a blender, add the lime juice mixture, cucumber, jalapeno, garlic, cilantro, honey, salt and pepper. Blend on high until smooth. Pour a little of sauce over the shrimp and vegetables. Serve with tortilla chips. Notes.
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From rockymountaincooking.com
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AGUACHILES RECIPE - FOOD.COM | RECIPE | MEXICAN FOOD ...
Aguachiles Recipe - Food.com. Aquachile is essentially a very spicy version of ceviche typically made with shrimp (camarones in Spanish). Aguachile is best served cold. As such, keep your shellfish chilled at all times as it will not have enough time to cool properly while marinating. If it's a particularly hot day, rest your shellfish on a ...
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From pinterest.com
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RICK BAYLESSSHRIMP IN AGUACHILE - RICK BAYLESS
Instructions. In a blender, combine the lime juice, chiles and a generous 1/2 teaspoon salt. Blend until smooth. Taste (it’ll be spicy). Cut each shrimp in half lengthwise, creating two crescents. Divide the shrimp between 6 dinner plates, laying them out in a single layer. Sprinkle lightly with salt.
From rickbayless.com
From rickbayless.com
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AGUACHILE RECIPE AND HISTORY - MEXICAN MARINATED SHRIMP SALAD
Aug 09, 2018 · Aguachile is an ancient Mexican marinating technique for fish and seafood. This salad enhances incredibly the taste of the seafood, particularly the shrimp. The best way to serve Shrimp Aguacile is over Tostadas along with mashed avocados: spicy, fresh and tasty! Prep Time 4 hours 20 minutes. Total Time 4 hours 20 minutes.
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From philosokitchen.com
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AGUACHILE VERDE RECIPE - YOUTUBE
#aguachile #aguachileverde #mariscoThis aguachile recipe is VERY spicy and is made my way! Be sure to add less serrano peppers and more jalapeños to make a m...
From m.youtube.com
From m.youtube.com
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