Sinaloa-style Aguachile from a Tabasqueño
By Sandra Rios
Alejandro Medina de Witt received us in his home and shared with Atención his famous recipe for Aguachile, which can be tasted at Santos Crudoteca.
Alejandro is passionate about cooking and is a seafood specialist, considering that he is from Tabasco, where the sea is the main source of food in the area. This recipe is simple to prepare and requires very few ingredients. If you want to regale your family or friends, this is a good option during the hot weather.
15 jumbo shrimp
10 habanero chilis
Peel and devein the shrimp, wash them well, and put them in a bowl with some cilantro, sea salt and 3 limes juice and refrigerate a couple of hours or overnight if possible. To prepare the sauce cut up the habanero chilis and ¾ of cucumber, remove the seeds from both, and purée them in the blender along with lime juice and parsley, adding salt to taste. Pour the sauce over the marinated shrimp and garnish with thinly sliced remaining cucumber and red onion. Serve tortilla chip or crackers.
Alejandro said that “pre-cooking” the shrimp with citrus juice makes the difference in this Aguachile recipe. He also said that habanero chilis don’t cause digestive problems, and some people even eat them to treat ulcers. They are, however, among the world’s hottest chilis, so be careful if you do not like the heat.
Santos Crudoteca, Callejon de los Suspiros #7, Centro.