Joe Jack’s Fish Shack
top-Shrimp & Octopus, right-traditional Corvina Bass, left- Shrimp in Aguachile
We just returned from a week in Mexico that was really inspiring on so many levels, including expanding my taste buds. I have always loved ceviche but living in west Texas … it is not, shall we say, a common dish. About 18 years ago, we were invited to a dinner party at a Puerto Rican friend’s home where he made it fresh before our eyes with his deft hands. Being a lover of all seafood I was taken instantly by the salty, citric, velvety texture the shrimp and fish took on. This all being said, I was more than thrilled to try many incantations of this classic while we wandered around Puerto Vallarta. My favorite was the recipe I will share today: Shrimp in Aguachile which is spicy and simply delicious. I struck up many conversations with wait staff as we ventured two and fro and they were kind enough to share with me their recipes, tips, family traditions. Serve this with plenty of thick salty corn chips or tostadas, a plate of sliced carrots, cucumber, jicama, and avocado and please … don’t forget some icy mojitos.
- 1 pound fresh shrimp, peeled, deveined and cut in half lengthwise.
- 2 fresh serrano chiles, seeded and deveined if you like less heat
- 1 cup cilantro leaves
- 1 1/2 cup fresh lime juice
- 1/2 cucumber, peeled and seeded
- 1/2 tsp fresh ground black pepper
- 1/2 tsp salt
- Corn Chips or tostadas
- 1 small purple onion sliced thinly
- Cilantro leaves for garnish
- Lay all the shrimp in a single layer in a flat dish with sides.
- For the Aguachile:
- In a blender, combine chiles, cilantro, lime juice, cucumber, salt and pepper. Blend until smooth and taste to check for salt, adjust if needed.
- Pour mixture over shrimp and let sit about five minutes stir, then garnish with red onion and cilantro. Serve right away.
Shrimp with Aguachile
The funky bar at Joe Jack’s Fish Shack, Puerto Vallarta, Mexico
Watermelon & Pineapple Mojitos with some friends from the sea.