Ancho Aguachile Alyse Baca 3/4/2021 Share Pin Tweet This dish is brought to you by daydreams of summer, laying by the beach eating fresh seafood. Aguachile is a Mexican dish that is similar to ceviche but not quite the same. Fresh shrimp is marinated in lime juice, chilli peppers, and cilantro then mixed with thinly sliced cucumber, radish and onion. We added Ancho Chilli Powder to the marinade (and some extra at the end) to add a nice earthy, smoky kick to balance out the bright, fresh flavors. May this dish make all your summer dreams come true! Ingredients 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 Shop the Recipe Ancho Chilli Powder $9.00 Print Preparation 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! Shop the Recipe Ancho Chilli Powder $9.00 Entree gluten free Latin American seafood Side Taco Collection Comments Add a Comment Name Email Message Please note, comments must be approved before they are published