Mexican-Style Ceviche (Aguachile)

Aguachile, meaning “chile water” in Spanish, is a spicy, Mexican-style ceviche that typically uses shrimp or scallops, although any firm lean white fish cut into ½-inch pieces would be equally delicious. It also uses quite a bit more liquid to marinate the seafood than traditional Peruvian ceviche. Tortilla chips are essential for scooping, and spoons are optional but encouraged. Aguachile de camarones is typically served right away, but if you prefer firmer shrimp, refrigerate for 10 minutes before serving.

• 1 pound spot shrimp, peeled (alternatively, use 8 ounces rockfish or halibut) 

• Salt

• ½ cup freshly squeezed lime juice

• 1 cup (lightly packed) fresh cilantro leaves and tender stems, plus leaves for garnish

• 1 or 2 jalapeños or serrano chiles, or to taste, thinly sliced and seeded

• 1 small garlic clove

• 1 small red onion, thinly sliced lengthwise

• 2 Persian cucumbers, thinly sliced

• 4 medium radishes, thinly sliced

• 1 ripe but firm Hass avocado, peeled, pitted, and diced

• Mexican chili-lime seasoning, such as Tajín, or sweet paprika, for garnish (optional)

• Tortilla chips for serving

Using a sharp knife, cut each shrimp into ½-inch pieces. Transfer the shrimp to a bowl, sprinkle lightly with salt, and toss to combine. Refrigerate while you prepare the marinade.

In a blender or food processor, combine the lime juice, 1 cup cilantro, half (or less, depending on heat level of the chiles) of the jalapeño, and the garlic. Add ½ cup water and pulse to a thin salsa. Season lightly with salt.

To the bowl with the shrimp, add the onion, cucumber, radishes, and remaining sliced jalapeño. Pour the marinade over the ingredients and toss to combine.

Just before serving, top with avocado and cilantro leaves and sprinkle with the chili-lime powder. Serve with tortilla chips.

Serve an icy cold Mexican lager like Modelo Especial or Tecate to soothe the burn.

Tajín chili seasoning is a mixture of mild ground chiles, dehydrated lime juice, and sea salt and is found in many supermarkets or Latin markets. Sweet paprika or smoked paprika is a fine substitute here.

Spoon any leftover ceviche over rice for a refreshing lunchtime rice bowl.

Gluten-free, dairy-free, fat-free, sugar-free… What’s left you may ask? Protein- and vitamin C-packed deliciousness, that’s what! Not to mention metabolism-boosting capsaicin found in chiles.