Have SHRIMP? MAKE this AGUACHILES ROJOS and enjoy every bite for ME!

shrimp

🥗Healthier: scallops

💰Cheaper: surimi

Scallops offer a similar texture, while surimi is more budget-friendly.

lime juice

🥗Healthier: lemon juice

💰Cheaper: vinegar

Lemon juice provides a similar acidity, and vinegar is often less expensive.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier, while canola oil is a cost-effective substitute.

chili peppers

🥗Healthier: jalapeños

💰Cheaper: cayenne pepper

Jalapeños provide a fresh flavor, and cayenne is a more affordable spice.

Prepare 1 pound of raw shrimp by cleaning and butterflying them.

Toast 1 Chile de Arbol and 1 Chile Morita in a pan until fragrant, about 45 seconds, then remove from heat.

Char 5 garlic cloves in the same pan for a couple of minutes until done, then remove from heat.

Use a molcajete or blender to mash the garlic cloves into a paste.

Add the toasted chilies to the garlic paste and crush them together.

Mix in 1/4 cup of Clamato juice, 2 teaspoons of Maggi sauce, 1/4 teaspoon of oregano, 1/2 teaspoon of black pepper, and 1/2 teaspoon of salt into the paste, adding a little olive oil.

Pour the chili sauce over the butterflied shrimp and mix well.

Squeeze enough lemon juice and lime juice over the shrimp to cover them completely, then mix again.

Add chopped cilantro and purple onion to the shrimp mixture and mix well.

Refrigerate the shrimp mixture for 45 minutes.

After 45 minutes, add cooked shrimp (optional), cucumber, and more onion to the mixture and mix together.

Top the aguachiles with crushed Chile tepin before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens