Spot Shrimp & Dungeness Crab
Roasted Corn, Avocado, Cucumber, Radish, Red Onion
Aguachile is just one of many styles of Mexican ceviche. Hailing from the State of Sinaloa, it is traditionally made with raw shrimp, cucumber, onion, lime juice, and chiles, and it is usually accompanied by avocado and tostadas. The name “chile-water” comes from the method of mashing chiles with water to make the salsa.
The inspiration for this aguachile recipe comes from an enchanting local restaurant here in Las Vegas – Hola Mexican Cocina + Cantina. They serve “Aguachile Shrimp & Crab Ceviche” where fire-roasted corn is added as one of the components.
With the best shrimp and crab in my freezer…I thought I would try my own version of Hola’s Aguachile Ceviche. And since I was already outside grilling the corn on the cob, I might as well blacken those jalapeños for the salsa too. Turns out it was my best aguachile yet!
With sweet-buttery succulent spot shrimp plus sweet-salty flavorful dungeness crab, this dish was bound to be a winner.
Fire-Roasted Aguachile Recipe
Oscar approves of Hola’s decor!
Fire-Roasted Aguachile Salsa:
- 3 jalapeños
- 1/2 c. lime juice
- 1 c. cilantro (with stems)
- 1 garlic clove, smashed
- 1 T. olive oil
- 6 T. water
- 1/2 t. coarse grain sea salt
Grill jalapeños on an open fire until blackened. Remove stems and seeds. Puree all ingredients in a blender. Add more water or salt if needed.
Refrigerate salsa until ready to compose the plate.
Because Dungeness crab is extremely perishable when raw, the crabs have been pre-cooked and frozen prior to shipment. Simply thaw and remove the crabmeat from the shells. It is ready to eat. (Although some cultures do eat it raw, consuming raw crab is not recommended as it can contain harmful bacteria and parasites).
Spot shrimp were also frozen. It is a bit easier to peel the shells if the shrimp are partially thawed. Remove the shells, and devein as necessary then let shrimp defrost completely in the refrigerator, and these raw shrimp are ready for consumption.
- fire-roasted corn on the cob
- english cucumber – cubed
- dungeness crab
- red onion – thinly sliced
- avocado – cubed
- radish – thinly sliced
- spot shrimp
- charred corn tortillas
- lime wedges
Grill corn on a BBQ until charred in many spots. When cooled, slice the kernels as slabs, off the cob with a sharp chef’s knife into a large bowl.
Arrange corn, cucumber, crab, onion, avocado, and radish around the perimeter of the plate. Place shrimp in the middle. Pour aguachile salsa over everything. Garnish with cilantro. Serve with charred corn tortillas. And a margarita.
I also learned a neat little garnish from Hola – coat half of a lime wedge with Tajín chile-lime seasoning salt. Great idea! Gracias!