Aguachile Rojo
A fiery Mexican ceviche-style dish where fresh shrimp or fish is "cooked" by lime juice and chile heat. Ready in 10 minutes—perfect as an appetizer or light main.
- Total time
- 10 min
- Servings
- 4
- Calories
- 185
- Protein
- 28g
Ingredients
- 1.5 lbs shrimp or white fish (halibut, snapper), diced small
- 6 whole limes, juiced
- 2 whole dried red chiles (guajillo or chile de árbol), seeds removed
- ½ whole white onion, thinly sliced
- 2 tbsp olive oil
- 1 pinch salt and pepper to taste
Instructions
- 1
Toast dried chiles in a dry skillet over medium heat for 1-2 minutes until fragrant.
- 2
Soak toasted chiles in 0.5 cup warm water for 3 minutes, then blend until smooth.
- 3
Strain chile sauce through a fine sieve, pressing solids. Discard pulp.
- 4
Combine diced shrimp or fish with lime juice in a bowl. Let sit 2-3 minutes.
- 5
Whisk chile sauce, olive oil, and salt into the shrimp mixture.
- 6
Fold in onion slices gently. Taste and adjust salt and lime to preference.
- 7
Serve immediately in small bowls with tostadas, jalapeños, or cilantro if desired.
Tools you’ll need
- small skillet
- blender or food processor
- fine sieve
- medium bowl
- whisk
Cook smarter
Get matched recipes for what’s in your fridge
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
