38 MAY 2019
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Shrimp Aguachile with
Pineapple and Avocado
ACTIVE 20 MIN; TOTAL 50 MIN; SERVES 4Casual, fiery, and fun, aguachile (literally,
chile water) is a culinary mosh pit of tex-
ture and flavor. Blanched until just barely
cooked, the shrimp finish “cooking” in a
chile- and herb-infused marinating liquid.
Instead of getting drained like our classic
ceviche, the leche de tigre hangs out as an
essential part of the finished dish. Thin
slabs of sweet-tart pineapple and avocado
bob in the spicy broth, providing a cooling
respite for your taste buds. Crackers are
the perfect vehicle for scooping up the
perfect bite.1 lb. peeled and deveined raw large
shrimp
1 cup fresh lime juice(^3) / 4 cup loosely packed fresh cilantro
leaves, divided
3 Tbsp. chopped jalapeño
1 large garlic clove, crushed
(^3) / 4 tsp. fine sea salt, plus more
(^1) / 3 cup thinly vertically sliced red
onion
1 large ripe avocado, cut in half
lengthwise
(^1) / 2 cup (^3) / 4 -inch-chopped fresh
pineapple
(^1) / 4 cup thinly sliced English cucumber
Saltine crackers and hot sauce, for
serving
- Fill a medium saucepan halfway with
water, and generously season with salt.
Bring salted water to a boil over high; stir
in shrimp, and cook until bright pink,
about 1 minute. Remove shrimp, and
immediately place in a bowl of ice water to
cool. Let stand 5 minutes; drain. Cut
shrimp in half lengthwise, and place in a
medium bowl. Set aside. - Place lime juice,^1 / 2 cup cilantro, jala-
peño, garlic, and salt in a blender; process
until smooth, about 1 minute. Pour over
shrimp; cover and chill 30 minutes. - Place onion slices in a small bowl of ice
water; let stand 15 minutes. Drain and pat
dry; season with salt to taste. Slice avo-
cado about the size of the shrimp. Pour
shrimp mixture into a shallow bowl, and
top with avocado, pineapple, cucumber,
red onion, and remaining^1 / 4 cup cilantro.
Serve with crackers and hot sauce.
BEER Cold, crisp Mexican lager: Tecate
SEAFOOD SMARTS
Best Fish for Ceviches
In Latin America, the
preferred fish for ceviche
is white-fleshed and lean.
Favorites include flounder,
red snapper, and orange
roughy. Halibut and
sashimi-quality tuna also
work very well.
Handling Shellfish
for Ceviche
Shellfish should be
blanched before using in
ceviche recipes to ensure
food safety. Cook shellfish
in boiling salted water
until just opaque, then
plunge into ice water to
cool completely.