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orange aguachile

Aguachile is a traditional dish hailing from Sinaloa, Mexico.

The name translates to ‘chili water’ and describes the process of marinating shrimp with limes until ‘cooked’, then served with cucumber, cilantro, avocado and chilis.

Photos and Recipe Credit: Amaranth Foods

The dish is named after its two primary ingredients, water and chilis. Today, many farmers and labourers still bring this as a snack into the fields and eat it with tortillas. Forward to the 1970s when the popularity of raw seafood is on the rise and the fishing industry begins to take off in Sinaloa. Dishes of raw shrimp drenched in lime juice with chilis became popular, although some people say local farmers had been eating this for years before this. No matter the origin of Aguachile, it is cemented in Sinaloan culture and is now the state dish.

Find more recipes at Amaranth Foods.

orange aguachile
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Orange Aguachile

My own twist uses oranges which adds not only a vibrant colour but a lovely sweetness. Eat with tortilla chips for an easy, refreshing and delicious appetizer. Serves 4-6.

Ingredients

Aguachile

  • 1 lb raw shrimp
  • 3/4 cup fresh lime or lemon juice
  • 1 bunch cilantro, stems reserved and half the leaves chopped
  • 2 jalapeños, 1 roughly chopped and 1 sliced for garnish
  • 2 tsp salt, or more to taste
  • 3-4 blood, navel or valencia oranges
  • 1/2 medium red onion, peeled and julienned
  • 1/3 English cucumber, chopped into half slices

Garnish

  • red onion, julienned
  • orange, segmented
  • jalapeños, sliced
  • half an avocado, sliced
  • fresh cilantro, chopped

Instructions

  • Thaw the shrimp and remove the shells, including the tails. Cut into½ - ¾ inch pieces and put in a bowl.
  • Juice the limes. Cut off the stems from the cilantro and roughly chop 1 jalapeño. Add all to a blender with 1 teaspoon salt and blend until smooth. Pour over the shrimp and mix. Make sure the shrimp is submerged, then let ‘cook’ in the fridge for 15 minutes.
  • Segment and juice the oranges. Cut the top and bottoms off; secure orange on a flat side on a board and cut the peel from top to bottom. Remove any white pith. Take the orange in your hand and, over a bowl, cut out segments using a sharp paring knife. Go slowly and carefully, cutting between the membranes. Prepare two of the oranges this way, squeezing out the remaining juice from what’s left of the membranes, and set the bowl aside. Juice the other 2 oranges and set the juice aside.
  • Julienne the red onion; slice the piece of cucumber in half lengthwise then into half-moon slices; cut the avocado in half, remove pit and peel, then cut into slices; slice the jalapeño into slices; roughly chop the cilantro. Set everything aside.
  • Remove the shrimp from the fridge and add the orange juice, 1⁄2 of the red onions, 1⁄2 of the cucumbers, all the cilantro, 1 tsp salt and mix. Taste to ensure the seasoning is right. Spoon onto a serving platter or deep plate and garnish with the remaining vegetables and avocado. Serve with tortilla chips or on top of tostadas.

Notes

Substitutions
This recipe can be made as simple or complex as desired. At its heart, this recipe is shrimp, lime, chili and cilantro. Other vegetables may be added such as celery, zucchini, radish, corn and cabbage. Scallops or diced white fish such as cod, pollock or sablefish may be substituted. Tuna may also be used. Either lemons or limes (or both) may be used. Fresh citrus juice is always best. The blood oranges used in this recipe are seasonal (from December to May depending on the grower). They may be substituted with any variety of orange, or even grapefruit.
Aguachile Variations
Aguachile has many regional variations.
  • Tropical Aguachile: Add 1⁄4 cup diced pineapple and tomatoes.
  • Baja-Aguachile: Halve the shrimp and add 1 cup diced ahi tuna. Add 1 tbsp soy sauce to the lime mixture, garnish with cucumber, red onion, cilantro and toasted white sesame seeds. Drizzle with chili oil and/or sesame oil.
  • Aguachile Verde: Add 1⁄2 diced avocado and 1 tsp Worcestershire sauce to the cilantro, lime and jalapeno mix, then blend. Use 8 limes instead of 6 and omit the orange. Drizzle with chili oil or olive oil. Garnish with sliced radish, cilantro, cucumber and onion.
Storage
Aguachile will keep in the fridge for up to three days but is best enjoyed the day it's made.