How to make BEST Aguachile Recipe (Red) Mariscos

shrimp

🥗Healthier: tofu

💰Cheaper: canned tuna

Tofu provides a plant-based option, while canned tuna is more affordable.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil is healthier, while vegetable oil is usually cheaper.

jalapeño

🥗Healthier: serrano pepper

💰Cheaper: bell pepper

Serrano provides similar heat, while bell pepper is milder and less expensive.

pineapple

🥗Healthier: mango

💰Cheaper: canned pineapple

Mango offers a different flavor profile, while canned is often cheaper.

Welcome to the channel, today we're making Aguachile Rojos.

Use a mulah or an electric blender to blend ingredients.

Start with 2 lb of shrimp and 5 Chile.

Add 1 teaspoon of hot black pepper and 1 teaspoon of oregano.

Add 18 to 20 Chile CH penis for spiciness, optional.

Use 4 garlic cloves, and a lime squeezer for efficiency.

Use a peeler for the cucumber and prepare soy sauce and tomato juice.

Squeeze juice from 10 to 11 limes, adjusting based on their juiciness.

Remove the shell from the shrimp and butterfly them by slicing down the middle.

Remove the vein from the shrimp, which is optional.

Submerge the shrimp in lime juice, ensuring they are fully covered.

Do not use bottled lime juice; always use fresh limes for the best flavor.

Marinate the shrimp in the fridge for 10 to 15 minutes for a less raw taste.

Smash the garlic cloves with a knife to easily remove the skins.

Destem the Chile and toast them in a pan.

Crush the toasted Chile and garlic to make a paste.

Add the lime juice from the shrimp into the paste and mix well.

Incorporate tomato juice and a little soy sauce into the mixture.

Slice the purple onion into half moons following the natural lines.

Peel the cucumber, leaving some skin for crunch, and slice it.

After 10 minutes, check the shrimp; they should have a nice red color but can still be a bit rare.

Mix the shrimp with the salsa and onions in a bowl.

Add salt to taste, although it was forgotten in the video until later.

Plate the Aguachile and top with avocado slices.

Serve with tostadas or saltine crackers, as preferred.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens