Pineapple, Mint Aguachile

I had 2 lbs of Kauai shrimp burning a hole in my freezer and was planning to make a shrimp cocktail of sorts with a Mediterranean style dipping sauce, but when my clients mentioned that they love Mexican food, my heart came alive! I knew what I wanted to make. Something herby, garlicky, spicy and fresh. Aguachile!! If you’re not familiar, aguachile is ceviche’s shrimpy primo (that’s Spanish for cousin). I also knew I wanted to incorporate pineapple in the dish because fresh pineapple and herbs is chef’s kiss. I had bought a whole bunch of herbs at my favorite Thai market the day before and last minute threw in a bundle of mint because it was only $1. Entonces, this recipe was born.

aguachile by candlelight

To be honest, when I cook I usually don’t use measurements. Baking is a different story but cooking comes from el corazón! I did my best to translate this recipe that I made on the fly to something that you can make in your own kitchen if you don’t feel comfortable enough to measure with your heart. But, as always, adjust to your unique palate. Want it less spicy? Add less jalapeños or remove the seeds. Less or more acidic? Adjust the amount of lime juice. Etc etc. I personally love food with strong flavors, which is why I love Mexican food so so much. Mexicans aren’t afraid of flavor, spice, acid, garlic. Anyway, I LOVED how this came out and my clients loved it too.

shrimp chillin’

INGREDIENTS

• 1 lb shrimp, deveined

• 1 bunch of cilantro with the stems

• 1 bunch garlic chives

• 1/2 bunch mint

• 4 limes, juiced

• 2 jalapeños

• 4 cloves garlic

• 2 tbsp olive oil

• 1 tsp sugar

• sea salt & fresh cracked black pepper

• 1 cup fresh pineapple, cut into small cubes

• 1 small cucumber, sliced or diced

• 1/4 red onion, thinly sliced

• 1 avocado, cut into cubes

• 3 radish, thinly sliced

• Tostadas, as many as you’d like!

INSTRUCTIONS

1. Place the raw, deveined shrimp in a bowl and cover with lime juice. Allow the shrimp to sit in the juice in the fridge for 30 minutes to cure.

2. Drain the lime juice from the shrimp and set aside in the fridge.

3. Add 1/2 of the lime juice, jalapeños, garlic, olive oil and all of the herbs to a blender and blend until smooth.

4. Taste it. Add salt, add sugar to balance the flavors. Add more lime juice if you’d like. Add more jalapeños if you’d like it more spicy. More garlic? Be my guest!

5. Once you are happy with the flavor of the sauce, set it aside.

6. Using a mandolin (or a sharp knife) thinly slice the cucumber and radish.

7. Using a mandolin slice the red onion very thin and place in a bowl of ice water to remove the bitterness.

8. Cut the pineapple and avocado into cubes.

9. Time to assemble! Place the shrimp at the bottom of a bowl or serving plate and pour the sauce over the shrimp.

10. Pile on your avocado, pineapple and cucumber.

11. Remove the red onion from the ice water and pile it all on top with the radish slices.

12. Finish with a nice drizzle of olive oil and a ton of fresh cracked black pepper.

13. Serve with tostadas!!

buen provecho!!