Aguachile Taco
Sinaloa's rawest dish on a tortilla — butterflied shrimp drowned in a fierce green slurry of lime, serrano, and cilantro until the edges just turn opaque. Ice-cold, blisteringly hot, and ready in the time it takes to squeeze the limes.
- Time
- 20 min
- Heat
- Yield
- 8 tacos
- Region
- Sinaloa
Ingredients
The shrimp
Aguachile
To build
Method
This one is essentially raw — buy the freshest sushi- or sashimi-grade shrimp from a fishmonger you trust, since the lime firms the flesh but never fully cooks it. Butterfly the shrimp, season with sea salt, and spread them on a chilled platter.
Blend the lime juice, serranos, cilantro, garlic, salt, and cold water into a smooth, electric-green aguachile. Taste it — it should sting.
Toss the shaved red onion with a spoonful of the aguachile so it softens and turns pink while the shrimp cure.
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Pour the aguachile over the shrimp and cure in the refrigerator until the edges just turn opaque — the centers should stay glassy.
Warm the tortillas on a comal and let them cool a moment so they don't cook the shrimp.
Anchor each tortilla with avocado, then top with shrimp, cucumber, the pink onions, a spoonful of aguachile, and a dusting of chiltepín.
Build the plate
