Aguachile

Method

Tap a step to highlight it, or turn on Cook Mode for large type and step-by-step focus.

1. Butterfly the prawns by slicing down the back and opening them flat. Rinse and pat dry.

   Mark done

2. Soak the sliced red onion in cold water for 10 minutes, then drain — this takes the harshness out.

   Mark done Start 10 min timer

3. Blend the lime juice, serranos, coriander, garlic and salt until smooth and bright green. Taste: it should be aggressively sour and hot.

   Mark done

4. Arrange the prawns in a single layer on a wide, chilled plate.

   Mark done

5. Pour the chilli water over, scatter the cucumber and drained onion on top, and leave 5 minutes only.

   Mark done

6. Lay the avocado over, add a pinch more salt, and serve immediately with tostadas.

   Mark done

Chef’s Tips

• Buy prawns you would happily eat raw, from a fishmonger you trust.
• Five minutes, not fifty. Long curing turns aguachile into rubbery ceviche.
• Chill the serving plate — the dish should be cold from first bite to last.

Common Substitutions & Variations

• A pinch of dried chilli flakes works in place of fresh chilli — start with about a third of the quantity the chillies in the list implies, since dried chilli is more concentrated, and add more to taste.
• Lemon is the everyday swap for lime in this kind of dish — the acidity plays the same role even though the flavour is not identical.
• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

Pairing Suggestions

• Cold Mexican lager with lime
• Tostadas
• A michelada

Storage & Reheating

Eat within the hour. This dish does not keep.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.