Key West Pink Shrimp Aguachile

Our new favorite hot weather dish. A mix between ceviche and gazpacho.

Chef-and-mixologist duo Sammy Monsour and Kass Wiggins share more than 75 recipes for their favorite seafood dishes and drinks from the coast and watery byways—along with their passion for Southern cooking, hospitality and culture—in Salt and Shore, Recipes From the Coastal South.

Advocates for sustainable eating, civil rights and environmental activism, Sammy and Kass celebrate good food, modern craft cocktails and community on every page of their beautiful cookbook. Through recipes and stories, the authors aim to inspire informed choices that support coastal resiliency and marine ecosystem health.

The infusion of Mexican flavors into Southern cuisine makes this dish a merger of rich culinary traditions. Aguachile, literally “chile water,” is a close cousin of ceviche that has evolved to become a shrimp-focused specialty. Perfect for hot summer days.

Recipe excerpted from Salt and Shore, Recipes From the Coastal South, written by Sammy Monsour and Kassady Wiggins

July 01, 2024

Ingredients

8 cups water
1 pound large Key West pink shrimp, peeled and deveined
1 bunch fresh cilantro, roughly chopped
1⁄2 English cucumber, peeled and diced
1 jalapeño chile, diced
1 serrano chile, diced (optional)
1 habanero chile, diced (optional)
1 clove garlic
Grated zest and juice of 1 lime
1⁄2 avocado, peeled and thinly sliced, for garnish
1 radish, shaved, for garnish
Flaky sea salt and freshly cracked black pepper
Tortilla chips and Corn Nuts

Instructions

In a saucepan over high heat, bring water to a rolling boil and salt the water lightly with kosher salt. Add shrimp, reduce heat to maintain a gentle simmer and cook shrimp until they are about 85% done, about 1 1⁄2 minutes.
Immediately drain shrimp into a colander, lay them in a single layer on a sheet pan and chill. Do not rinse shrimp or shock them in an ice bath (which causes loss of flavor).
While shrimp are chilling, prepare aguachile sauce. To make sauce, set aside 1⁄2 cup of cilantro for garnish and add remainder to a blender along with cucumber, jalapeño, serrano and habanero (if using), garlic, lime zest and juice, and 1⁄2 teaspoon kosher salt. Blend on high speed until you have a deep green sauce, about 1 minute.
Combine chilled shrimp and sauce and mix well. Pack into an airtight container and refrigerate at least overnight or for up to 3 days.
To serve, pour shrimp and sauce into serving bowl. Scatter sliced avocado, radish and reserved cilantro over top. Finish with some sea salt and pepper. Accompany with tortilla chips.