Shrimp in any form is a big deal in my home. My whole family is from Nayarit, one of the few states in Mexico known for its incredible seafood. And while there isn’t just one dish that the state is known for, aguachile is definitely in the top three. In this dish, the shrimp typically isn’t cooked but more so cured with lime juice and salt. As the shrimp cure, they become tender and rapidly change in color turning a beautiful light pink color.

There are many versions of aguachile, but my personal favorite is curing the shrimp in a bath of lime juice, serrano peppers, and cilantro along with a few other ingredients. The spiciness of the serranos penetrates the shrimp, which makes for a spicy-yet-tangy bite.

I will admit that I was probably a little spoiled by having an incredibly gifted chef in my family when I was growing up. My Tio Juan would serve them alongside ripe avocados, crispy tostadas, and extra sea salt. It’s typical in other parts of Mexico to also see crushed chiltepin peppers sprinkled on top, which add another layer of flavor and spice. Watching him make them all those years inspired this delightfully refreshing, perfectly tart dish. It will make you feel like you’re on a beach in Puerto Vallarta watching the sunset and having the best meal of your life.

Why you’ll love it

Key ingredients in aguachile

Helpful swaps

Storage and make-ahead tips

Aguachile

Serves 6

8 medium serrano peppers, divided

1 (3-inch) piece regular or English cucumber

1/4 medium white onion

1 cup freshly squeezed lime juice (from about 7 medium limes)

6 sprigs fresh cilantro

1/4 cup water

1 1/2 teaspoons kosher salt, plus more as needed

1/2 teaspoon Maggi Jugo seasoning or Worcestershire sauce

1 1/2 pounds raw peeled and deveined large shrimp (31 to 40 per pound), thawed if frozen

1/2 teaspoon freshly ground black pepper

1 small red onion, thinly sliced (about 1 1/2 cups)

Garnish and serving options:

Peeled half-moon regular or English cucumber slices

Thinly sliced red onion

Sliced ripe avocado

Flaky salt

Crushed dried chiltepin peppers

Tostadas

1. Prepare the following, adding each to a blender as you prepare it: Trim and halve six of the medium serrano peppers lengthwise and remove the seeds. Trim the stems from the remaining two serrano peppers but otherwise keep them whole. Peel one (3-inch) piece cucumber, halve lengthwise, and scrape out the seeds if using a regular cucumber. Cut 1/4 peeled medium white onion into two pieces.

2. Add 1 cup lime juice, six fresh cilantro sprigs, 1/4 cup water, 1 1/2 teaspoons kosher salt, and 1/2 teaspoon Maggi Jugo seasoning. Blend on medium speed until smooth, 3 to 4 minutes.

3. Pat 1 1/2 pounds raw large peeled and deveined shrimp dry with paper towels. Halve each shrimp horizontally (known as butterflying). Place in a 9-by-13-inch baking dish and toss with 1/2 teaspoon black pepper.

4. Pour the sauce over the shrimp and stir until the shrimp are evenly coated. Cover and refrigerate for 10 minutes. The shrimp will start to change color as the acidity in the sauce will begin to “cook” the shrimp and start to turn them a pale pink color.

5. Stir in one thinly sliced small red onion. Cover again and refrigerate until all the shrimp are a pale pink color and their texture has changed from soft to slightly firm to the touch, 10 to 12 minutes more.

6. Transfer to a serving platter or bowl. Serve garnished with peeled cucumber half-moon slices, thinly sliced red onion, sliced avocado, flaky salt, and crushed dried chiltepin peppers if desired. Serve with tostadas if desired.

(Janette Zepeda is a culinary producer for TheKitchn.com, a nationally known blog for people who love food and home cooking. Submit any comments or questions to editorial@thekitchn.com.)

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