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Aguachile
Rated 5.0 stars by 1 users
Category
meals
Cuisine
Mexican
Servings
2
This easy Mexican-Vietnamese aguachile is all about bright flavors. Fresh shrimp get “cooked” in zesty lime juice, then layered with crunchy cucumber and kohlrabi. A punchy blend of cilantro, culantro, garlic, and bird's eye chili adds heat and a fresh herbal kick, while a splash of fish sauce ties it all together. Top it off with ribbons of lime leaf and scoop it up with crispy shrimp chips for a light, super refreshing bite.
Recipe Source: MMBonAppetit
Ingredients
- 10 oz shrimp (~12 oz with shells)
- ½ cup lime juice
- Salt
- ¼ cup shallot
- 2 cloves garlic
- ¼ cup cilantro (packed)
- ¼ ngò gai – i.e. cilantro/sawtooth herb (packed)
- 2-3 bird’s eye chilies (adjust to taste)
-
2 tsp Red Boat fish sauce (or more to taste)
- 1 small cucumber
- ½ cup kohlrabi
- 2-3 lime leaves
- Shrimp chips (for serving)
Directions
Peel, cut in half lengthwise and devein shrimp.
- Arrange shrimp in a single layer on a small plate and pour in enough lime juice to cover (about half the amount of lime juice).
- Salt generously and let cook for 15 minutes, then flip and let sit for another 15 minutes.
- Thinly slice shallot.
- Add to a bowl, along with 1/4 tsp of salt and enough cold water to cover.
- Peel kohlrabi, thinly slice and cut into 1-inch pieces. Sprinkle generously with salt and let sit for 5 minutes.
- Add the remaining lime juice, garlic, cilantro, chilies- except 1 saved for garnish, culantro, and cilantro to a blender.
- Blend until smooth, then add in fish sauce to taste.
- Strain shallot.
- Rinse and strain kohlrabi.
- Thinly slice cucumber.
- Pour the sauce over shrimp.
- Arrange shallot, kohlrabi, and cucumber on top.
- Refrigerate for 30 minutes.
- Chop cilantro & culantro.
- Thinly slice lime leaves into ribbons.
- Slice more bird’s eye chili for garnish.
- Fry shrimp chips for serving according to package instructions.
- Garnish aguachile with herbs and sliced chili, and serve with shrimp crackers.
