Mexican shrimp ceviche (aguachile)

Mexican shrimp ceviche (aguachile)

This traditional Mexican dish is a ceviche version in which shrimp are marinated in lemon juice. Red onion, cucumber, and cilantro give a truly authentic touch to this refreshing low carb dish.

Mexican shrimp ceviche (aguachile)

This traditional Mexican dish is a ceviche version in which shrimp are marinated in lemon juice. Red onion, cucumber, and cilantro give a truly authentic touch to this refreshing low carb dish.
USMetric
4 servingservings

Ingredients

  • 1 lb 450 g shrimp, shelled and deveined
  • 1 cup 240 ml lemon juice
  • 1 (11 oz.) 1 (300 g) cucumber
  • ½ (2 oz.) ½ (55 g) red onion, cut into stripsred onions, cut into strips
  • 1 1 fresh jalapeño, deseededfresh jalapeños, deseeded
  • ½ oz. (45 cup) 14 g (210 ml) fresh cilantro
  • 1 tsp 1 tsp salt
  • 1 pinch 1 pinch ground black pepper
  • 1 (7 oz.) 1 (200 g) ripe avocadoripe avocados
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Instructions

  1. Put the shrimp in a bowl. Pour 3/4 of the lemon juice over the shrimp so that they are completely covered, and let them rest for half an hour in the fridge.
  2. Meanwhile, peel the cucumber, leaving some of the skin if you wish. Cut it lengthwise in two and remove the seeds with a spoon. Then, thinly slice. Set aside.
  3. Put the jalapeño in a blender or a food processor along with the cilantro and the remaining lemon juice. Add salt and pepper and blend until smooth. Transfer sauce to a bowl.
  4. Remove the shrimp from the lemon juice and transfer to the bowl with the sauce. Add a small amount of the lemon juice used to marinate the shrimp and discard the rest.
  5. Add the cucumber and the onion strips. Mix. Decorate with the avocado before serving.

Tip

Use fresh, raw shrimp. Frozen shrimp, already shelled and deveined, works well and saves time.

You can leave the shrimp in the lemon juice for longer if you prefer them to be more cooked.

You can decorate with additional coriander leaves before serving. if you wish.

Recommended special equipment

Blender or food processor.

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4 comments

  1. ROSE
    I'm allergic to cilantro, is there a way to make this without it?
    Reply: #2
  2. Crystal Pullen Team Diet Doctor

    I'm allergic to cilantro, is there a way to make this without it?

    I think it would still be ok without it, the citrus juice cooks it, the jalapeño gives the spice. Might lose a little authenticity, but still fresh.

  3. Dawn
    I chopped the ingredients and brought most of it as a side to a gathering (or dip to those eating tortilla chips). Went over well and kept the extra for a nice little lunch the next day. Very good.
    Reply: #4
  4. Kerry Merritt Team Diet Doctor

    I chopped the ingredients and brought most of it as a side to a gathering (or dip to those eating tortilla chips). Went over well and kept the extra for a nice little lunch the next day. Very good.

    Sounds great! Thanks for sharing!

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