Aguachile

This recipe reminds of an Indian street food called “pan puri”. Pani puri are little deep fried cups filled with cooked lentils, potatoes and a minty- tamrind- herbaceous juice. Its refreshing spicy and all that sour goodness.

Aguachile literally means ‘chili water’. It’s a Mexican version of ceviche topped with an intense lime- jalepeńo- cilantro sauce. Super fresh and perfect as a light dinner, lunch or an appetizer for a dinner party. If you’re vegan or vegetarian skip the shrimp, add cauliflower chopped into small pieces and marinate just like you would shrimp. The acid will cook and soften the cauliflower making a delicious alternative to seafood.

If raw shrimp is not your thing, use cooked and chilled shrimp. May not taste like the real thing but I highly recommend you try either ways.

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Aguachile with vegetarian option)

Ingredients

• 3 cups cauliflower chopped into small pieces or 1 lbs raw shrimp peeled and deveined, tails removed ( super fresh scallops works really work well, simply slice thinly)
• ¼ teaspoon sea salt
• 1-2 limes

• Marinade

• 5-6 large limes, juiced, should yield about 3/4 cup fresh lime juice
• 1 fat garlic clove
• 1 cup cilantro (leaves and tender stems)
• 2-3 jalapeños, sliced or any hot green chili to your taste
• ½-1 teaspoon rock salt or kala namak, depending on your taste
• Veggies and add ons
• 2 cups diced jicama
• 4-5 radish slices
• 1 1/2 cups sliced cucumber, I like Persian about 3.
• 1 large avocado diced
• a few chopped cilantro leaves
• tortilla chips or mini tostadas

Instructions

• For Vegetarian: chop the cauliflower into small pieces.
• For Seafood: Slice the shrimp lengthwise and remove the veins.  Place in a bowl.
• For both vegetarian and seafood. Squeeze 2-3 limes enough lime to cover the shrimp. The acid from the limes will cook the shrimp, turning them pink. Sprinkle with a little salt. Turn shrimp over frequently or as needed to acid-cook all sides in the lime juice, about 15 minutes.
• Do the same with cauliflower, it will help them soften and make it more digestible.
• Place the ingredients for the marinade in a high speed blender and blend until smooth, scraping down sides as necessary. add the leftover lime juice from the shrimp or cauliflower to the blender.
• Pour the aguachile marinade over the chopped cauliflower or shrimp and toss to coat.
• Scatter the sliced cucumber, radishes, diced jicama over top, mixing them in slightly. Refrigerate at least 30 minutes to 3 hours before serving chilled with tortilla chips.