Thursday, February 9, 2012

Super Bowl Grub - Aguachile






Aguachile de Camaron.



Chiles, Lime, Cilantro & Salt is what you'll need for the Sauce/Marinade.  I used about 12 Limes, 1 whole Serrano, 1 whole Habanero, ½ cup Cilantro & 1 teaspoon of Salt.  Blend all of the ingredients for approximately 10 seconds.  Set aside in the fridge to chill.


    
2 lbs of Shrimp - You can use fish, shrimp. scallops, etc.  But the key is, for it to be really fresh as it will be consumed mostly in a raw state.  The difference between Aguachile and Ceviche is that; in ceviche, the seafood is "cooked" in the citrus it sits in over a couple of hours.  In aguachile, only fresh seafood should be used because the "cooking" from the citrus is only done for only 15-25 minutes.  Think of Aguachile as "Mexican Sashimi" with a very tangy and spicy sauce.      



Peel, devein and split the shrimp in half, lengthwise. 



Place the shrimp in a bowl and pour the spicy citrus liquid over it.  Place inside the refrigerator and chill for 15-20 minutes (or longer if you suspect the seafood isn't super-fresh).



While it does it's thing, slice a cucumber or 2 into thin slices or chop it into bit size pieces, cut a red onion into slivers and pick a few whole cilantro leaves to garnish the dish with.  Lastly, slice avocados and assemble your plate with any or all of the accoutrements.  Finish with a sprinkle of salt and serve with tostadas or tortilla chips and a cold beer.  Enjoy!



I highly recommend this dish. In my opinion, it was the MVP of this year's Super Bowl grub.



2 comments:

  1. I copied your exact recipe today as a side to arrachera and let me tell you people loved and preffered this dish. Thanks for this easy step by ste!

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  2. You're very welcome! I'd be interested to try your arrachera!

    ReplyDelete