Ensalada Aguachile with California Avocado

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Serves: 12
  Aguachile Sauce (recipe follows)
72    shrimp (approx. 3-½ lbs. 16/20 count), cleaned, butterflied
  cucumbers, cut in half lengthwise, then sliced into half rounds
  red onion, peeled, cut in half, thinly sliced
  Fresh California Avocado, peeled, seeded, sliced*
    Aguachile Sauce (Yield: 3 cups)
cups  fresh lime juice
Tbsp.  cilantro, chopped
  jalapeno peppers, stemmed and seeded
3/4  cup  cucumber, peeled and diced
1/2  tsp.  kosher salt

As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados


Aguachile Sauce:

  1. Place all ingredients in a blender and quickly pulse, leaving the sauce chunky. Season to taste with extra salt.
  2. Place shrimp in a large container, sprinkle with salt, and pour the Aguachile sauce over the shrimp. Refrigerate for about one hour until the shrimp are pink and appear “cooked”.


  1. Divide the cucumber slices among 12 plates, shingling them on each plate. Top each with 6 shrimp. Pour about ¼ cup of the Aguachile sauce over the shrimp on each plate. Garnish each plate with ¼ of an avocado that has been sliced, and a few red onion slices. Serve with saltine crackers or tortilla chips.

* Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

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Chef Silvana Salcido Esparza, Barrio Café, Phoenix AZ

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