Aguachile is best immediately after it’s made, so don’t make more than you intend to serve and eat. Gabriela Cámara suggests enjoying it with tostadas or tortilla chips and beer, mezcal, tequila or sotol. And if shrimp don’t look or smell great at the market, she advises using scallops, fish or even vegetables like chayote or jicama instead.
Adapted from “My Mexico City Kitchen: Recipes and Convictions” by Gabriela Cámara and Malena Watrous.
Place the onions in a small bowl and pour the vinegar over them. Turn to evenly coat. In another small bowl, sprinkle ½ teaspoon coarse salt over the cucumber and toss well. Let both stand at room temperature while preparing the sauce and shrimp.
Arrange the shrimp on a serving platter or individual plates (not a bowl) in a single layer. Sprinkle 1 teaspoon salt over the shrimp. Refrigerate until ready to serve.
Combine the lime juice, parsley, cilantro, a pinch of coarse salt and ¼ cup water in a blender and puree on high speed until liquified. If it’s frothy (which it probably will be), let it sit for about 5 minutes to settle.
Spoon the lime sauce over the shrimp, then scatter chile on top. Drain the onion and arrange over the shrimp, along with the cucumber slices. Drizzle with the oil and sprinkle with the finishing salt. Serve immediately.
Get our new Cooking newsletter.
You may occasionally receive promotional content from the Los Angeles Times.