Gabriela Cámara’s recipe for shrimp aguachile with cucumbers and pickled onions.
Aguachile is best immediately after it’s made, so don’t make more than you intend to serve and eat. Gabriela Cámara suggests enjoying it with tostadas or tortilla chips and beer, mezcal, tequila or sotol. And if shrimp don’t look or smell great at the market, she advises using scallops, fish or even vegetables like chayote or jicama instead.
Arrange the shrimp on a serving platter or individual plates in a single layer. Sprinkle 1 teaspoon salt over the shrimp. Refrigerate until ready to serve. Combine the lime juice, parsley, cilantro, a pinch of coarse salt and ¼ cup water in a blender and puree on high speed until liquified. If it’s frothy , let it sit for about 5 minutes to settle.
Spoon the lime sauce over the shrimp, then scatter chile on top. Drain the onion and arrange over the shrimp, along with the cucumber slices. Drizzle with the oil and sprinkle with the finishing salt. Serve immediately.
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