Shrimp in aguachile Sinaloa style is one of those exquisite dishes that are part of the rich gastronomy of this beautiful Mexican region.
It is a dish with fresh ingredients and ideal for hot days, it is also known as “drowned shrimp”.
- 1 kilogram of peeled and deveined shrimp
- 5 serrano chiles
- Chile chiltepín ground to taste
- 1 ½ chopped red onion
- 1 medium cucumber
- 1 tomato (ripe red tomato)
- 1 ripe avocado
- Juice of 10 lemons
- Salt to taste
- Ground black pepper to taste
- Worcestershire sauce to taste
- Clamato to taste
- Cut the shrimp in half and place them in a frying pan, then cover them with the necessary amount of lemon juice and cook them over medium heat for 3 minutes maximum.
- Once ready, add ½ tablespoon of ground chiltepin chili and cook for 5 more minutes. Then add salt and pepper to taste, ½ chopped cucumber and 1 finely chopped onion.
- To prepare the sauce, blend the serrano chile, the remaining cucumber, the remaining lime juice, clamato and salt to taste.
- Add this sauce over the shrimp, mix everything and garnish the dish with chopped tomato and onion slices, add Worcestershire sauce and black pepper to taste.
If you liked our recipe to prepare this delicious Mexican dish, you will surely love ceviches prepared with shrimp.
- This Sinaloa style shrimp in aguachile is usually served with nachos and tostadas, but you can also serve it with rice and beans, however you like.
- We recommend using fresh shrimp for this preparation, also keep in mind that the shrimp drowned in this rich Sinaloan sauce will have to be kept in the refrigerator for a few minutes after its preparation.