Last year my family and I went on a holiday to Mexico and it was just magical. Our last stop was Tulum and we were staying in the most beautiful spot on the beach, it was pure bliss. The weather was really hot and we were craving fresh and light food and found this gorgeous restaurant on the beach that was serving Tostadas filled with Prawn and Scallop Aguachile.
The restaurant 😍😍😍
What is Aguachile?
Aguachile is a dish made of fresh raw prawns (shrimp) and other seafood cured in lime juice, sugar and chilli. The curing process essentially cooks the seafood leaving you with fresh, melt in your mouth Aguachile that contrasts perfectly with crispy, crunchy tostadas. It is in my opinion the most delicious summer dish!
Ingredients for Aguachile
Traditionally Aguachile is made from fresh fish and prawns but for this recipe we have used scallops instead of fish. Typically Aguachile also consists of chilli, cucumbers, avocado, red onion and coriander (cilantro).
How do you make Aguachile?
Preparing Aguachile is a straightforward process that requires minimal cooking, allowing the freshness of the ingredients to shine through. All you have to do is chop or slice your ingredients, place in a bowl and cover with lime juice, sugar, chilli and a little fish sauce and leave in the fridge to cure for 1.5 hours. If you are in a pinch you can cure it in as little as 30 minutes, however the flavour will develop the longer you leave it. I would cap it at two hours though because if the seafood cures for too long it can end up rubbery.
Serving Aguachile
There are many different ways you can serve Aguachile. In Mexico you will often see it served on its own in little glasses as a light refreshing snack. I have also seen it served as a dip with corn chips on the side. For this recipe to make it more of a meal on its own, we have served it with crunchy Tostadas. Traditionally Tostadas would be fried in oil but we have oven baked them instead for a healthier alternative.
Final thoughts
Aguachile is best enjoyed fresh, preferably on a sunny day with a cold Chelada in hand. The combination of zesty lime, spicy chilli and succulent seafood will transport you to the sunny shores of Mexico. Whether served as an appetizer, main course, or even a refreshing snack, Aguachile is an easy, delicious dish that will leave you craving more.
Happy Cooking!
Prawn and Scallop Aguachile Tostadas
Ingredients
Aguachile
- 2½ tbsp brown sugar
- 100 mls fresh lime juice
- 1 tsp fish sauce
- small pinch of sea salt flakes
- 1 tbsp finely chopped jalapeño
- 250 grams raw prawns finely diced
- 250 grams raw scallops finely diced
- 1 Lebanese cucumber finely diced
- ½ red onion finely diced
- ½ avocado finely diced
- ½ cup coriander leaves picked
Tostadas
- 12 tortilla small size
- olive oil spray
- sea salt flakes
Instructions
Aguachile
- Combine brown sugar, lime juice, fish sauce, chopped jalapeno and a small pinch of sea salt flakes in a bowl and stir until sugar has dissolved.
- Add prawns, scallops, cucumber, red onion and coriander to the bowl and stir gently to combine.
- Cover bowl with cling film and refrigerate for 1.5 hours.
Tostadas
- Preheat a fan forced oven to 200℃.
- Line a baking tray with baking paper and place tortillas on the tray (you may need two trays).
- Spray tortillas with olive oil spray and then flip and spray the other side.
- Place in the oven and cook for 5 minutes then flip and cook on the other side for 2 minutes.
- Remove from the oven and allow to cool on the tray, then sprinkle with sea salt.
To serve
- Serve Aguachile in a the bowl with tostadas on the side.
Video
Nutrition
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