serves 4-6 | active time 30 minutes, total time 90 minutes
This light and refreshing summer appetizer is inspired by the flavors of Mexico. Aguachile literally means “chili water” and is what essentially flavors and cooks the shrimp (or scallops) in this recipe. Think of this as a variation of shrimp ceviche, served alongside tortilla chips or mini tostadas for a light beginning to any summer meal. Lime, jalapeno, and cilantro infuse the shrimp with a flavorful, bright acidity, which pairs deliciously with salted crunchy tortilla chips.
1/2 cup fresh lime juice
1/2 cup water
1 garlic clove
1 cup cilantro, tender stems OK
1 jalapeno, sliced, seeds OK
1 1/2 cups sliced English cucumber
1 teaspoon salt
1/2 teaspoon cumin
1/2 teaspoon chipotle powder ( optional)
1 pound raw, sushi-grade shrimp (21–26 per pound), peeled and deveined, with tails removed (or scallops, thinly sliced into 1/3-inch rounds)
Aleppo chili flakes
tortilla chips or mini tostadas
Place the first 9 ingredients in a blender and blend until smooth.
Place the shrimp in a bowl. Pour the aguachile over the shrimp and toss to coat. Refrigerate 1–4 hours.
When ready to serve, spoon the green aguachile on a platter. Arrange shrimp over the top in a single layer. Arrange slices of avocado and radish in between and around shrimp. Drizzle with olive oil. Scatter fresh cilantro over the top and finish with a generous pinch of Aleppo chili flakes.
Serve with tortilla chips or mini tostadas.