Travel across Latin America and you’ll come across ceviche from Buenos Aires all the way to Mexico. The lime-spiked raw seafood dish is delicious, flavorful and as refreshing as it gets. It’s also incredibly diverse.
The ceviche you get in Peru will probably barely even resemble the ceviche you find in Guatemala (two things nearly all ceviches have in common: lime, onion and the lack of any actual cooking). Even from region to region in any one country, the dish can vary wildly.
One distinctly Mexican version of the seafood dish is aguachile – a fiery shrimp ceviche that is literally translated as “chili water.”
In this recipe, courtesy of Chef Saul Montiel of Cantina Rooftop in New York City, the shrimp is smothered in a sauce of fresh lime juice, cucumber, white vinegar, garlic and jalapeños, then added to a tostada and topped with avocado, onion, cilantro and even more jalapeño.
Thanks to the mix of cold shrimp, avocado and jalapeño the dish will heat you and cool you down with each bite.
*Recipe courtesy of The Food Channel.
- 3/4 pound medium-sized shrimp, deveined and butterflied
- 2 tostadas
- 1/2 large cucumber, peeled and cubed
- 3/4 cup lime juice, freshly squeezed
- 1 clove garlic
- 1/2 bunch cilantro
- 2 tablespoons white vinegar
- 1/2 jalapeño
- 1/4 teaspoon Salt
- 1 pinch pepper
For assembly and garnish
- To coat tostada mayonnaise
- 1/2 cucumber, diced
- 1 1/2 avocados, diced
- 1/4 cup red onion, thinly sliced
- 1/2 jalapeño, thinly sliced
- To taste cilantro leaves
- To taste sea salt
To make the sauce
- 1 In a blender, blend the cucumber, lime juice, garlic, cilantro, vinegar, jalapeño, salt and pepper.
- 2 Strain into a medium-sized bowl. Place the butterflied shrimp in the bowl, cover with plastic wrap and place in the fridge for about 50 minutes, until the shrimp turn completely pink.
- 1 Spread mayonnaise onto the tostada, add shrimp to the tostada and garnish with cucumber, avocado, onions, jalapeño, cilantro leaves, and sea salt.