1/2 cup freshly squeezed lime juice
2 jalapeno peppers, roughly chopped
1 cup fresh cilantro, plus extra for garnish
1 1/2 Tbsp Spicewalla Ancho Chilli Powder
Kosher salt, to taste
3 Tbs pineapple agua fresca (optional)
1 pound raw shrimp, shelled and deveined
1/4 cup radish, thinly sliced
1/2 cup cucumber, thinly sliced
Quarter of a red onion, thinly sliced
Half a lime, for finishing
1 avocado, sliced for garnish
Tortilla chips, for serving
- In a blender combine the lime juice, 1/2 cup water, jalapeño, cilantro (with stems), Ancho Chilli Powder, salt and agua fresca, if using. Blend until fully pureed, taste and adjust seasoning to your liking.
- Pour the marinade over the shrimp until they are just covered (save any extra for a delicious salad dressing or marinade for another dish). Let the shrimp sit in the marinade for 5-10 minutes and check to see if the shrimp is starting to turn pink.
- Once the shrimp is “cooked” to your likeness, add half of the radish, cucumber and onion and stir to combine.
- Pour the aguachile onto a serving plate and garnish the the remaining sliced vegetables, another pinch of Ancho Chilli Powder, a squeeze of lime, avocado, and more fresh cilantro. Serve immediately with tortilla chips and enjoy!
WATCH ALYSE MAKE AGUACHILE BELOW!