Aguachile is a Sinaloa-style ceviche where the seafood is marinated in a citrus-chile liquid. Celery adds an earthy quality to the marinade that pairs well with the sweet brine of locally-caught spot prawns.
Ready in 30 minutes Makes 6 servings as an appetizer or side dish
- 2 pounds fresh local spot prawns, about 16 prawns
- 2 cups freshly-squeezed lime juice
- 4 cloves garlic
- 4 serrano chiles (seeds optional depending on spice preference)
- 2 jalapeños (seeds optional depending on spice preference)
- ½ head celery, coarsely chopped (do not discard the leafy greens)
- 1 tablespoon kosher salt or more to taste
- ¼ cup extra-virgin olive oil
- ½ cup chopped cilantro
- 2 tablespoons chopped mint
- ½ red onion, sliced
- 1 large cucumber, sliced
- 1 ripe avocado peeled and sliced into spears
- 1 bag tortilla chips or six crispy tostada shells
1 Remove the head of each prawn and peel away the outer shell. Using a sharp knife, cut them in half lengthwise and transfer to a glass bowl.
2 Place lime juice, garlic, chiles, jalapeños, celery and salt in a blender and blend until smooth, scrape sides of blender with a spatula to get all the goodies. Strain and return the strained marinade to the blender along with the olive oil. Blend again, just until smooth.
3 In a large serving bowl or casserole dish, toss the prawns with the chopped herbs, red onion, and cucumber. Top with the celery marinade making sure that all layers are submerged in liquid, and place avocado spears on the top. Cover and refrigerate for at least 10 minutes, best if marinated for 2 hours. Serve with chips or layered over crispy tostadas.
Can be made ahead and will last up to three days in the fridge.
This recipe was curated by the Saraspe Family.