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White Aguachile: Shrimp Ceviche Recipe

Aguachile Blanco with shrimp and cucumber
Servings:

4
servings

Aguachile Blanco


This creamy, coconut-forward aguachile blanco combines thinly cured shrimp with a bright, silky leche de tigre. Fresh lime juice begins to cure the shrimp, while coconut milk, cucumber, habanero, ginger and garlic are blended into a balanced sauce that is tropical, tangy, and gently spicy. The result is a refreshing ceviche-style appetizer that’s perfect for warm weather or any time you want a bright, chilled seafood dish.


Serve cold on a shallow platter over crisp tostadas or with tortilla chips. Garnish with thinly sliced red onion, extra cucumber, serrano slices and cilantro for texture and contrast. Adjust the heat by using less habanero or removing seeds — the flavors are easy to scale to your preference.
Prep:

20 minutes
Resting time:

20 minutes
Total:

40 minutes

Equipment

  • Blender or high-speed blender
  • Shallow serving dish or platter
  • Citrus juicer or reamer

Ingredients

  • 1
    lb
    large shrimp, peeled, deveined, and butterflied
  • ½
    cup
    fresh lime juice, about 5–6 limes, plus more to taste
  • 1
    cup
    coconut milk
  • ½
    English cucumber, half peeled for blending into the leche de tigre, half thinly sliced for serving
  • ½–1
    whole habanero, remove seeds if less heat is desired
  • 2
    garlic cloves
  • ¼
    inch
    piece of fresh ginger, peeled
  • Salt and pepper, to taste
  • ½
    tsp
    fish sauce
  • Pinch
    of sugar

For serving:

  • Thinly sliced red onion
  • Thinly sliced cucumber
  • Thinly sliced serrano
  • Fresh cilantro
  • Tortilla chips or tostadas

Instructions

  • Prepare the shrimp: butterfly each shrimp by slicing down the back almost to the opposite side so they open flat. Arrange the shrimp in a single layer in a shallow, non-reactive dish. Season lightly with salt.
  • Pour the fresh lime juice over the shrimp so they are as submerged as possible. Let them sit for 10–15 minutes at room temperature; the acid will begin to cure the surface while leaving the center tender. If your kitchen is warm, place the dish on a tray and refrigerate during this step.
  • After the initial cure, reserve about half of the lime juice and discard the rest. The reserved juice will be blended into the leche de tigre to add depth without overpowering the coconut milk.
  • Make the leche de tigre: in a blender combine the reserved lime juice, coconut milk, half the cucumber (peeled portion), habanero (start with half if you prefer milder heat), garlic, ginger, fish sauce, a pinch of sugar, and a pinch of salt and pepper. Blend on high until completely smooth, about 1–2 minutes. Taste and adjust seasoning — you can add more lime, salt, or a touch more coconut milk to soften the heat.
  • Arrange the shrimp neatly in a shallow serving dish in a single layer. Pour the blended leche de tigre over the shrimp so they are evenly coated. Cover and refrigerate for 5–10 minutes to allow the flavors to meld and for the shrimp to finish curing to a bright, opaque color.
  • Garnish: top with thinly sliced red onion, the remaining cucumber slices, thin serrano rings for extra heat if desired, and fresh cilantro leaves. Taste one piece and adjust with an extra squeeze of lime or a sprinkle of salt if needed.
  • Serve immediately chilled with crispy tostadas or tortilla chips. Aguachile is best enjoyed fresh — the texture and brightness are at their peak right after plating.

Notes

  • Butterflying the shrimp creates more surface area so the lime juice can cure them evenly and faster. It also makes for a prettier presentation.
  • Control the heat: start with half a habanero if you’re unsure. Blend and taste the leche de tigre, then add more if you want more heat — it’s easier to add than to remove.
  • Keep a portion of the lime juice from the initial cure to add to the blender; that shrimp-infused lime juice deepens the flavor of the leche de tigre.
  • Serve immediately after chilling. Aguachile is intended to be eaten cold and fresh; once plated it’s at its best right away and will continue to soften if left too long.
  • Ingredient swaps: canned full-fat coconut milk gives the creamiest texture. If you prefer a lighter sauce, use a mix of coconut milk and a splash of water or more lime juice to thin it slightly.
  • Safety tip: use the freshest, highest-quality shrimp available and keep everything cold during prep. If you are concerned about raw seafood, briefly poaching the shrimp until just opaque will still allow them to take on the leche de tigre flavors, though the texture will differ from traditionally cured shrimp.




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