Welcome to Paulina Kitchen! Today we bring you the most classic recipe in Aguachile , a typical Mexican cuisine that has raw seafood base, in general shrimp that pass through a marinated process in a mixture of lemon, peppers and other ingredients, such as coriander and onion.
It is served cold and is a very good refreshing and spicy option for the summer . That is why we bring all your tricks and details so you don't miss all your flavors.
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What is Agua Chile in Mexico?
The " Agua Chile " in Mexico is a super successful drink, typical of Mexican cuisine that is made with chiles and water. It is usually taken with ice, it is a cold and spicy drink that is used as a refreshing option in the summer.
In Mexico it is done by mixing fresh chiles, such as jalapeños or tree peppers, with water, lemon and salt, and can be mixed with fruits or ice to give an additional flavor. The drink can vary in intensity and itching according to the quantity and type of Chile you decide to use.
What benefits do you have?
Attention with this: if prepared and consumed properly, it can be a healthy and tasty option. Even so, it is important to take into account the possible health risks, always manipulate seafood carefully.
It is important that shrimp are maintained at an adequate temperature and cooked completely before consumption. The ideal is to make sure to be clean at all times and take hygiene measures.
When was it invented?
There is no specific date for your invention. It is a traditional dish of Mexican cuisine that has roots in pre -Hispanic culture and has evolved over time.
Some sources report us that it is believed that Aguachile is a more modern version of a dish called “escamoles” that consisted of raw seafood marinated in Limón and Chile, and that it has been popularized in the Sinaloa region in recent years.
Beyond this, it is a dish with a long culinary history in Mexico. I would like to tell what the story you know about this dish is.
The classic ingredients
Classic ingredients include:
- Raw shrimp: they are the main meat of this dish.
- Lemon: It is used to give a touch of acidity and freshness.
- Chiles: Green chiles are usually used such as mountains or Lent to add itching.
- Coriander: It is used to give aroma and fresh flavor.
- Onion: It is added to give a sweet and spicy touch.
- Salt: It is used to balance flavors.
These are the basic ingredients, but some people vary this recipe and can include other ingredients such as tomato, avocado, soy sauce, among others.
Shrimp Aguachile
This is one of the most specific and classic variance of Aguachile.
- The shrimp Aguachile recipe is made with shrimp as the main ingredient.
- It prepares marking raw shrimp in a mixture of lemon, chiles, coriander, onion and other ingredients to flavor them.
This variation is served cold, like a salad.
Sinaloa -style Aguachile
The Sinaloense Aguachile is a traditional and very popular version of this dish in the Sinaloa region, Mexico. This type of preparations is characterized by having a lot of Chile between its ingredients and a mixture of spicy and acidic flavors.
The shrimp are marinated in a mixture of lemon, Chile Serrano or Chile Lent, onion and coriander before being cold served as salad.
Some variations in Sinaloa include other extra ingredients such as tomato and avocado (avocado). In general, in Sinaloa it is considered a main course, with character, spicy and delicious.
Sinaloa Style Aguachile Recipe
- Yields: 4 - 6 portions
- Preparation time: 1 hs. and 30 min.
Ingredients
- 1 kilo of clean shrimp.
- Half a cup of lemon juice.
- 1 cucumber.
- 1 fillet purple onion.
- ½ cup of soy sauce.
- A pinch of black pepper.
- 2 avocados cut in slices.
- 3 tablespoons of Chiltepín Chile.
- 1/2 tablespoon salt in scales or sea.
- 2 tablespoons of fresh and chopped parsley.
- 1 package of corn toast.
How to make classic Aguachile
- Liquea in a blender or mixer the lemon juice with soy sauce, salt, pepper and chili.
- In a bol pour what was liquefied on the shrimp, the cucumber (previously cut in half) and the onion. Cover with adherent plastic and let stand in the refrigerator so that the ingredients are marine for at least 1 hour.
- Serve the Aguachile, accompany with the avocado or avocado and offer them with corn toasts.
Other Aguachile variants
Green Aguachile
The Green Aguachile is one of the variants of this dish that summons us. In this version a green sauce made with green chiles, coriander, garlic and other ingredients to marinate raw shrimp before serving them.
The green sauce gives the Aguachile a fresh and spicy flavor with a touch of acidity, in addition to a green -plaid green appearance. This type of Aguachile is very popular in the Sinaloa region in Mexico and can be found in many seafood specialized restaurants.
Red Aguachile
Another variant of the dish in which a red sauce is used based on dry or fresh peppers, garlic, spices and other ingredients to marinate raw shrimp before serving them.
The red sauce gives it a spicy flavor and with a touch of acidity, and gives a vibrant red appearance to the plate. This type of Aguachile is very popular in several regions of Mexico and can be found in many seafood specialized restaurants.
Black Aguachile
A third variant of this dish. In this, a black sauce made based on dry chiles, garlic, spices and other ingredients to marinate raw shrimp before serving them.
The black sauce gives it an intense and spicy flavor with a touch of acidity and bitterness, and gives a black and opaque appearance to the plate. This type of Aguachile is less common than green Aguachile and is not as widespread as this, but is popular in some regions of Mexico .
