Aguachile
Aguachile
In Baja California, I found an exciting hidden treasure in the port of Ensenada, el mercado negro, or "Black Market," an open air seafood market where local fishermen give samples of the freshest catch of the day.
Aguachile is a popular local dish in Ensenada that is sold at many of the market's puestos. It is a delicious ceviche of butterflied shrimp marinated in lime and accompanied by cucumber slices, which serve the role of the totopos.
To butterfly the shrimp, use a sharp paring knife. Fill two small bowls with water. As you butterfly the shrimp, place the shrimp in the first bowl and remove the vein. Transfer to the second bowl and rinse. Then place on paper towels to drain. Make sure the shrimp is completely dry before adding the lime juice to prevent diluting the marinade.
Makes 4 servings
Ingredients
- 1 lb medium shrimp, peeled, deveined, butterflied and dry
- ¾ cup fresh lime juice
- 1 tbsp finely chopped white onion
- 1 tbsp fresh key lime juice
- ½ tsp sea salt, plus more as needed
- 1¼ tsp Mexican chili powder, divided
- ¼ tsp dried Mexican oregano, crumbled
- ½ cucumber
Marinate the Shrimp
Place the shrimp in a glass or ceramic bowl. Add the lime juice. Make sure the shrimp floats freely in the lime juice to ensure thorough and even marinating.
Cover with plastic and refrigerate for 12 to 15 minutes. Strain and discard the lime juice. Transfer the shrimp to a clean glass bowl.
Season the Aguachile
Add the onion and key lime juice and toss to coat. Add the salt, 1 teaspoon of chili powder and oregano, then toss to combine. Chill before serving.
To Serve
Slice the cucumber at a 45 degree angle, about ¼ inch thick. Arrange the slices along the edge of a large platter. Sprinkle with salt and the remaining chili powder.
Place the aguachile in the center of the platter and pour the remaining juices over the cucumbers. Serve with extra cucumber slices and saltines on a separate plate to accompany.