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<\/p>\n<\/p>\n
1 lb raw shrimp (peeled and deveined)<\/p>\n
1\/4 cup fresh lime juice (about 4-5 limes)<\/p>\n
1\/2 cucumber, thinly sliced<\/p>\n
1\/4 red onion, thinly sliced<\/p>\n
1\/4 cup fresh cilantro, chopped<\/p>\n
1-2 serrano or jalape\u00f1o peppers (optional, for extra heat)<\/p>\n
Salt to taste<\/p>\n
For the Red Sauce<\/strong>:<\/p>\n 3 dried guajillo chiles, stems and seeds removed<\/p>\n 1 dried chile de \u00e1rbol (for extra spice, optional)<\/p>\n 2 garlic cloves<\/p>\n 1\/4 cup fresh lime juice<\/p>\n Salt to taste<\/p>\n <\/p>\n Prepare the Shrimp<\/strong>: Make the Red Sauce<\/strong>: Assemble the Aguachile<\/strong>: Marinate and Chill<\/strong>: Serve<\/strong>: Enjoy this fresh, spicy, and vibrant Aguachile Rojo<\/strong> \u2014 perfect for a refreshing meal or appetizer! \ud83d\ude0b\ud83c\udf64<\/p>\n","protected":false},"excerpt":{"rendered":" Ingredients: 1 lb raw shrimp (peeled and deveined) 1\/4 cup fresh lime juice (about 4-5 limes) 1\/2 cucumber, thinly sliced 1\/4 red onion, thinly sliced 1\/4 cup fresh cilantro, chopped 1-2 serrano or jalape\u00f1o peppers (optional, for extra heat) Salt to taste For the Red Sauce: 3 dried guajillo chiles, stems and seeds removed 1 […]<\/p>\n","protected":false},"author":1,"featured_media":5663,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_uf_show_specific_survey":0,"_uf_disable_surveys":false,"footnotes":""},"categories":[7],"tags":[],"class_list":["post-5661","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-mexican-recipes"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/isticharati.ma\/index.php?rest_route=\/wp\/v2\/posts\/5661","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/isticharati.ma\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/isticharati.ma\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/isticharati.ma\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/isticharati.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=5661"}],"version-history":[{"count":1,"href":"https:\/\/isticharati.ma\/index.php?rest_route=\/wp\/v2\/posts\/5661\/revisions"}],"predecessor-version":[{"id":5664,"href":"https:\/\/isticharati.ma\/index.php?rest_route=\/wp\/v2\/posts\/5661\/revisions\/5664"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/isticharati.ma\/index.php?rest_route=\/wp\/v2\/media\/5663"}],"wp:attachment":[{"href":"https:\/\/isticharati.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=5661"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/isticharati.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=5661"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/isticharati.ma\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=5661"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}TURN TO THE NEXT PAGE TO READ INSTRUCTIONS<\/strong><\/h4>\n
<\/p>\nDirections:<\/h1>\n
\nSlice the shrimp in half lengthwise and place them in a bowl. Add the 1\/4 cup of fresh lime juice to the shrimp, stirring to coat them evenly. Cover and refrigerate for 10-15 minutes, or until the shrimp turn pink and opaque (the lime juice will “cook” the shrimp).<\/p>\n
\nIn a small saucepan, bring water to a boil. Add the dried guajillo and chile de \u00e1rbol chiles, and cook for about 5 minutes until softened. Drain the chiles and transfer them to a blender. Add the garlic cloves, fresh lime juice, and a pinch of salt. Blend until smooth. Taste and adjust seasoning as needed.<\/p>\n
\nDrain any excess lime juice from the shrimp. In a large bowl, combine the shrimp, cucumber, red onion, and chopped cilantro. Pour the red chile sauce over the shrimp mixture and stir to coat everything evenly.<\/p>\n
\nLet the Aguachile Rojo<\/strong> marinate in the fridge for 10-15 minutes to allow the flavors to meld together. You can adjust the seasoning with more lime juice or salt to your taste.<\/p>\n
\nServe the Aguachile Rojo<\/strong> cold with tostadas or tortilla chips, and garnish with extra cilantro, avocado slices, or lime wedges for a zesty finish.<\/p>\n