Mexican shrimp ceviche (aguachile)
- 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. (4⁄5 cup) 14 g (210 ml)
- 1 tsp 1 tsp salt
- 1 pinch 1 pinch ground black pepper
- 1 (7 oz.) 1 (200 g) ripe avocadoripe avocados
- 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.
- 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.
- 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.
- 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.
- Add the cucumber and the onion strips. Mix. Decorate with the avocado before serving.
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