A ceviche-like Mexican seafood dish perfect for hot summer nights.

recipe by Hector Gonzalez-Mora, owner/chef El Toro Bruto, from our June style feature: Make a splash.

Aguachile

Ingredients:

1 pound shrimp
6 limes
1/4 ounce chile piquin
1 teaspoon salt
2 ounces roasted garlic
1 avocado
1 red onion
cilantro sprigs for garnish

Directions:

1. Toast the chile piquin.

2. Roast the garlic.

3. In a mortar and pestle, grind the chiles to a rough powder and then add the garlic.

4. Squeeze the limes into the chiles and garlic, season with salt, and reserve.

5. Shave the red onion in thin strips.

6. Butterfly the shrimp, arrange on the
plate, then pour the lime-chile mixture onto the shrimp.

7. Let the lime and shrimp marinate for at least 20 minutes in the refrigerator.

8. Once the shrimp have turned in color, the dish is ready to eat.

9. Garnish with slivered avocado, red onion and sprigs of cilantro.

10. Salt to taste.

11. Enjoy with crackers or your favorite tostadas! 

Want more? Get recipes for three summer cocktails inspired by our style feature.