Mexican cuisine · Fish & Seafood

Aguachile Rojo

Raw shrimp in a fiery chiltepin-lime marinade, with red onion and cucumber.

Ingredients · for 4 servings

• 16 very fresh shrimp (sashimi-grade)
• 8 limes
• 2 tsp chiltepin chili (or 2 chiles de árbol)
• 3 garlic cloves
• 1 red onion
• 1 cucumber
• 1/2 bunch cilantro
• 2 tbsp olive oil
• Salt, pepper

Instructions

1. Peel the shrimp, devein them and butterfly them lengthwise so they open flat; keep cold.
2. Squeeze the juice of all the limes and puree with the chiltepin, garlic, a handful of cilantro leaves, 1 tsp salt and the olive oil into a bright red marinade.
3. Let the marinade sit for 5 min. and adjust the seasoning - it should taste distinctly spicy and tart, since the shrimp will mellow the heat.
4. Shave the red onion into paper-thin rings and soak in ice water for 5 min. so it turns crisp and mild; cut the cucumber into thin half-moons.
5. Lay the shrimp flat on a cold platter, pour the marinade over them, and let them cure for just 8-10 min. until pink-white outside and still translucent inside.
6. Top with the drained onion rings, cucumber slices and cilantro, grind over pepper, and serve immediately ice-cold.