Aguachile: Spicy Ceviche-Style Shrimp Salad with Lime, Cilantro, and Fresh Vegetables Recipe

Slice the shrimp lengthwise, removing any veins or tails. Arrange the shrimp in a shallow serving dish in a single layer if possible. Squeeze enough lime juice over the shrimp to cover them completely. Sprinkle with a pinch of salt, turning the shrimp occasionally so both sides become opaque and pink, ‘cooking’ in the lime juice for 20-30 minutes.

Thinly slice the red onion using a mandolin. Place in a bowl and season generously with salt. Pour enough water to cover the onions. Optionally, add a splash of white vinegar to enhance and brighten the onion’s color. Let them soak while preparing the rest.

In a blender, combine fresh lime juice, garlic, cilantro, jalapeños, serrano chili (if using), and kosher salt. Blend until smooth for about one minute, scraping down the sides as necessary. You may incorporate some of the lime juice used to marinate the shrimp to reach 1/2 cup if needed.

Pour the aguachile marinade over the shrimp, tossing gently to coat. Drain the pickled onions well and scatter them over the shrimp, mixing slightly. Add sliced cucumber or radishes for extra crunch if desired. Refrigerate for at least 30 minutes or up to 4 hours. Serve chilled for the best flavor.

Before serving, taste and adjust seasoning with salt. Top with creamy avocado slices, fresh cilantro leaves, and a drizzle of olive oil if desired. Serve immediately alongside tortilla chips or mini tostadas for scooping.

Delight in this classic, tangy Mexican seafood dish as a refreshing starter or light meal.