Aguachile

Yield

3-4 servings

Prep Time

30 minutes

Cook Time

10 minutes

Total Time

40 minutes

kikkoman products used:

Rice Vinegar Lime Ponzu Seasoned Dressing & Sauce No Preservatives Added Non-GMO Toasted Sesame Oil

About this recipe

A staple in Mexican cooking, the aguachile is a simple but complex dish. With the addition of a few not as traditional ingredients, the complexity of the dish really makes it memorable rendition.

Recipe created in partnership with Chefs Evelyn Garcia and Henry Lu at Jūn by Kin.

ingredients

Shrimp:

1 pound 16 to 20 count shrimp
2 tablespoons minced shallots
1 tablespoon sliced chives
1 ripe avocado, lightly mashed
2 to 3 radishes, thinly sliced

Chili Oil:

1 cup shrimp shells
½ cup Kikkoman® No Preservatives Added Non-GMO Toasted Sesame Oil
2 teaspoons Korean chili flakes
1 teaspoon Thai chili flakes
2 cloves garlic

Green Juice:

½ English cucumber
½ green apple, cored
½ bunch cilantro
1 inch piece fresh ginger, peeled
1 cup fresh lime juice, strained
2 tablespoons Kikkoman® Lime Ponzu Seasoned Dressing & Sauce
Salt to taste

Pickled Gooseberries:

½ cup Kikkoman® Rice Vinegar
2 tablespoons sugar
1 tablespoon salt
½ cup gooseberries, sliced

directions

To prepare the shrimp, peel the shrimp and save shells for the Chili Oil. Bring a pot of water to boil and season with salt. Add shrimp and cook for 1 minute or until shrimp have just turned pink.* Remove immediately and place in a bowl of ice water to stop the cooking process.
To prepare the Chili Oil, place all ingredients into a small sauce pot. Bring to a simmer over low heat. Once shrimp shells and garlic have fried to golden brown, take off heat and strain.
To prepare the Green Juice, cut the cucumber, apple and ginger into 1-inch pieces; pass through an electric juicer with cilantro. Add lime juice and ponzu and season with salt to taste.
To prepare the Pickled Gooseberries, bring rice vinegar, sugar and salt to a simmer over low heat in a small saucepan; cook until sugar dissolves. Remove from heat and pour over the gooseberries. Let cool or chill.
To assemble, coarsely chop cooked shrimp and combine with shallots, chives and drained pickled gooseberries; season with salt.
Place a ring mold onto a serving plate and place a layer of avocado on the bottom to help hold the structure. Place a spoonful of the shrimp mixture on top of the avocado and press down with a spoon to compress. Remove the mold and garnish with thinly sliced radishes. Drizzle some of the Green Juice around the shrimp and garnish with Chili Oil.

*We prefer the shrimp to be half cooked, but you can leave in for another 2 minutes for fully cooked shrimp.

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