Shrimp Aguachile Appetizer

Laura Lynch

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Shrimp Aguachile served in small appetizer cups is a stunning and flavorful addition to any gathering. With its vibrant colors and refreshing taste, it’s sure to be a conversation starter at your next party.

By following these helpful tips, you can create a dish that not only looks beautiful but also really wows your guests. If you love ceviche, you have to give this a try!

Helpful Tips

• Use Fresh, High-Quality Shrimp: The key to a delicious Shrimp Aguachile is using the freshest shrimp available. Opt for wild-caught shrimp if possible, as they tend to have better flavor and texture. Make sure to properly clean and devein the shrimp before marinating.
• Serve Chilled: For the best experience, serve your Shrimp Aguachile chilled. After marinating, refrigerate the mixture for a bit before serving. This enhances the refreshing qualities of the dish and makes it even more enjoyable on a warm day.
• Garnish Creatively: Presentation is key when serving appetizers. Use small appetizer cups or shot glasses to serve the Aguachile, and garnish with avocado slices, fresh cilantro, or additional lime wedges. This not only adds visual appeal but also enhances the flavor with fresh ingredients.

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Shrimp Aguachile

This tasty shrimp aguachile is perfect for a party if served in small glasses. The shrimp and avocado are so refreshing.

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Prep Time: 15 minutes minutes

Cook Time: 29 minutes minutes

Total Time: 44 minutes minutes

Servings: 12 servings

Calories: 42kcal

Author: Laura Lynch

Ingredients

• 4 limes juiced
• 1 lemon juiced
• 1 garlic cloves
• 1/2 cup (8 g) cilantro chopped
• 1 jalapeno chopped (seeds removed for less heat)
• 1 cup (133 g) cucumber seeded & diced (divided)
• 1/4 teaspoon (2 g) salt or to taste
• 1/2 pound (227 g) raw shrimp peeled deveined, and chopped
• 1/4 cup (40 g) red onion diced
• 1/2 large avocado pitted and cubed
• 1/2 tablespoon (7 g) tajin

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Instructions

• Juice the limes and lemon and combine them in a cup.
• To a blender or food processor add the garlic, cilantro, jalapeno, half the cucumber, half the citrus juice, and salt. Blend until smooth.
• Add the shrimp to a bowl. Pour on the remaining citrus juice and aguachile from the blender, then add the onions and remaining cucumber and stir to combine.
• Cover and chill in the refrigerator for 30 minutes.
• Once the shrimp has “cooked”, stir in the avocado. Sprinkle tajin over the top. Serve with tortilla chips and enjoy.

Nutrition

Calories: 42kcal | Carbohydrates: 5g | Protein: 4g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.001g | Cholesterol: 30mg | Sodium: 73mg | Potassium: 153mg | Fiber: 2g | Sugar: 1g | Vitamin A: 91IU | Vitamin C: 14mg | Calcium: 26mg | Iron: 0.4mg

Laura Lynch

Laura is a home cook, with 25 years experience behind the stove, who spends an extraordinary amount of time in the kitchen cooking. She loves making new recipes and finding wonderful new things to eat, both at home or abroad. She spends a lot of time researching, crafting, and perfecting her recipes.