Hello Helpers! Welcome back to another edition of Food for Every Soul! In this series, I interview people from the Help Force about their favourite and famous recipes. For this week’s recipe, I interviewed GoldenYears!
I started by asking him some questions about the recipe he had decided to share with us today.
Welcome to our recipe series interview today! Can you tell us which recipe you will be sharing?
Hello! I will be sharing one of my favourite dishes ever: Aguachile! (Which literally means Chilli Water LOL) It’s a raw shrimp ceviche marinated with lemon, salt, and a lot of chilli.
Awesome! Can you tell us why this recipe is important to you, and is there any history or story behind this food?
The recipe is pretty popular where I live, and I just love seafood and shrimp so much. There’s not much significance to me; I just love it. As for the history of the recipe, it originated in Sinaloa, Mexico, where it was made with beef jerky, mixed with the chilis. But then, the recipe migrated to the shores, and the beef was replaced with raw shrimp.
Here is the moment we’ve all been waiting for: the recipe for Aguachile!
Ingredients:
- 3/4 cup of lemon juice
- 1/2 cup of Soy Sauce
- 1/2 spoon of salt
- 1/2 spoon of black pepper
- 3 spoons of “Chiltepín” chili (or any green chili you can get your hands on)
- 1kg of cleaned, raw fresh shrimp
- 1 1/2 seedless cucumbers cut in half moons
- 1/2 purple onion cut in slices
- 2 avocados cut in slices + Tostadas, or Tortilla chips
Instructions:
- Blend the lemon juice with the soy sauce, salt, pepper, and chiltepin
- Mix the raw shrimp, cucumbers and onion, and add the juice we just blended, then we let it marinate for 30 minutes.
- Serve the aguachile, and decor with the avocado slices on top. Tostadas or Tortilla Chips on the side.
Do you have any tips or tricks on making it, or why people may like this recipe, or any memories from it?
A great tip I can give for this recipe, is to add seafood sauces! Store bought sauces work perfectly fine. There’s a variation of the Aguachile, called Aguachile negro, where the only difference is that you add black sauces to it and it gives the dish this black sauce color. It is greatly recommended to use tostadas, or totopos (tortilla chips), to eat with the dish. My fondest memory was the first time I tried this variation. I wasn’t sure what to order when I was at the beach, so I decided to try that. I fell in love the moment I gave the first bite.
Thank you for this very delicious recipe! Do you have anything else to say to the audience?
Thank you! I hope you can enjoy this dish as much as I do!
And with that, we’ve reached the end of the post. I will be back next time with more fresh and delicious content. If anyone would like to share a recipe with us, DM me with your ideas!
Bon Appétit! <3
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