Shrimp and Pineapple Aguachile
Try it with spicy, roasted chickpeas for added protein.
Aguachile, which translates to chile water, is a type of Mexican ceviche made by mashing serrano or jalapeños with water, explains Denver-based recipe developer Julia Heffelfinger. If you have extra time, it’s worth letting the shrimp sit in the marinade longer (an hour is ideal) so that the flavors can really penetrate the seafood, she says.
Pro tip: Tell your fishmonger that you are looking for fresh, never-frozen shrimp and ask him or her to devein them. You can also use sliced scallops or sea bass. And if you are sensitive to spiciness, add the sliced serrano peppers sparingly.
Serves 4 to 6
- 1 cup fresh lime juice
- ½ pineapple, peeled and cored, sliced ¼-inch thick
- ½ English cucumber, seeded and sliced ¼-inch thick
- 1 to 2 serrano chiles, thinly sliced
- ¼ cup packed cilantro leaves, plus leaves for garnish
- Kosher salt
- 1 pound extra-large shrimp, peeled and deveined
- 1 tablespoon olive oil
- ½ small red onion, thinly sliced
- 2 cups spicy roasted chickpeas
In a blender, puree the lime juice with half of the pineapple, half of the cucumber, half of the serrano chilies, ¼ cup of cilantro, and ¼ cup of water until smooth. Season the marinade generously with salt. Stir in the remaining serrano chilies, according to your heat preference.
Rinse the shrimp under cold water and pat dry with paper towels. Lay the shrimp flat on a cutting board and, using a sharp paring knife, halve the shrimp lengthwise along the back. Transfer to a large bowl and cover with the marinade. Cover with plastic wrap and refrigerate for at least one hour, or until the shrimp are pink and beginning to firm up.
Meanwhile, heat a medium grill pan or cast-iron skillet and brush with the olive oil. Sear the remaining sliced pineapple over high heat until charred in spots, about five to seven minutes, then transfer to a plate.
Fold the red onion, charred pineapple, and the remaining cucumber into the aguachile and season with salt.
Transfer the aguachile to bowls, straining out some of the liquid. Garnish with more cilantro and serve with Mexican-spiced chickpeas.