Aguachile is a Mexican dish that’s made with shrimp, smothered in fresh lime juice, white vinegar, spiced garlic sauce. Translated to “shrimp in chile water,” you can think of this dish as a spicy ceviche!
This recipe is courtesy of Chef Saul Montiel of Cantina Rooftop in New York City. It’s sure to be one of the hottest rooftop destinations for celebrating Cinco de Mayo in Manhattan, where guests can sip libations and enjoy modern Mexican cuisine under the stars. The contemporary Mexican menu is adapted from the chef’s authentic family recipes.
The cuisine is as vibrant as the location, which is steps away from the Hudson River, with an expansive view of the city skyline. It’s climate controlled with a retractable glass rooftop for unobstructed viewing, no matter the weather.
The restaurant is a virtual fiesta of color, with a variety of individual and communal tables. And when the sun goes down, it truly is a fiesta as the space transforms into a nightclub with live music.
If you can’t make it to the restaurant, you can still enjoy some contemporary Mexican flare with this recipe for Shrimp Aguachile from Chef Montiel.
- 3/4 lb. medium-sized shrimp, deveined and butterflied
- 2 toastadas
For the Aguachile Sauce
- 1/2 large cucumber, peeled and cubed
- 3/4 cup lime juice
- 1 garlic clove
- 1/2 bunch cilantro
- 2 tablespoons white vinegar
- 1/2 jalapeño
- 1/4 teaspoon salt
- Pinch pepper
Assembly and Garnish
- Enough to coat toastada Mayonnaise
- 1/2 cucumber, diced
- 1 1/2 avocado, diced
- 1/4 cup red onion, thinly sliced
- 1/2 jalapeño, thinly sliced
- As desired Cilantro leaves
- As desired Sea salt
For the Sauce
- 1 In a blender, blend the cucumber, lime juice, garlic, cilantro, vinegar, jalapeño, salt and pepper. Strain into a medium-sized bowl.
- 2 Place the butterflied shrimp in the bowl, cover with saran wrap and place in the fridge for about 50 minutes, until the shrimp turn completely pink.
- 1 Spread mayonnaise onto the tostada, add shrimp to the tostada and garnish with cucumber, avocado, onions, jalapeño, cilantro leaves, and sea salt.