Shrimp are one of the most popular delicacies in seafood to eat. Chilies is a delicious ingredient to have on your main plate. You can add both shrimp and chilies together, and you’ll end up with aguachiles – a well know Mexican dish.
Aguachiles originated from Sinaloa, a state in Mexico, where they are traditionally made in a molcajete. A molcajete is a stone bowl used for making sauces and grinding many foods. In today’s society, most Mexican households have a molcajete because, for them, it’s a common need – just like a pot or pan in a house kitchen.
Generally speaking, this dish is one of Mexico’s common delicacies enjoyed by many people.
Aguachiles are usually made during the summer time to keep cool, but they can definitely be made at any time of the year. The dish consists of seven main ingredients: raw shrimp, serrano chilies, lime juice, cilantro, salt, chopped red onion and cucumber. It’s best served paired off with tostadas and avocado on top. This recipe serves up to four people but can use more ingredients to feed more people.
This Mexcian plate can also be made with red chilies instead of green chiles. It is most common to see this dish prepared with green chiles, though, but it’s dependent upon individual preferences.
First, start off with cleaning one pound of jumbo raw shrimp, if preferred that way. You can also use the smaller raw shrimp to make the dish. After cleaning the shrimp, you can start making the green sauce to marinate the shrimp – which can be made by blending about four serrano poppers. Adding more chiles would be best for the dish, if you prefer more spice. After the serrano poppers are blended, add six, squeezed green limes into the blender, followed by one-third cup of chopped cilantro and one-fourth of pink himalayan salt.
Next, blend all the ingredients up until they look as blended as possible. You should end up with a thick green sauce. Upon doing that, the blended sauce will marinate the shrimp in the refrigerator for about fifteen to twenty minutes. The less time the better, because this dish is meant to be eaten raw, but others prefer the shrimp to be pink and fully cooked – that all depends on the person preparing the dish.
While the fish is marinating, chop the other ingredients up. Get one-third of green cucumber to cut and toss into the bowl of shrimp, followed by one-half of red onion to also add into the mixture.
After the shrimp is done marinating, take out the bowl and add your veggies that have been cut. Then, just stir the ingredients together until they’re fully mixed. Pair it off with some tostadas and sliced avocado on top for the final presentation!