Shrimp Aguachile
2025 Judge's Choice WinnerChef Dustin Nitschke of Links, an American Grill, captured the 2025 Judge's Choice award with this colorful shrimp aguachile. Local shrimp are gently poached before marinating in a bright blend of lime, lemon, cucumber, fresh herbs and jalapeño, creating a refreshing dish bursting with citrus and herbaceous flavor. Serve with crisp tortilla chips and an ice-cold Mexican lager for a fresh and creative take on one of the Lowcountry's favorite ingredients.
Ingredients
- 2 pounds U-8/12 shrimp peeled
- and deveined
- 5 ounces celery
- 5 ounces yellow onion
- 1 1/2 ounces garlic
- 8 1/2 ounces peeled cucumber
- 2 tablespoons kosher salt
- 4 1/2 ounces lemon juice
- 4 1/2 ounces lime juice
- 2 bunches parsley
- 2 bunches cilantro
- 2 jalapeños seeded
- 1 ounce fresh ginger
Instructions
- Combine all ingredients, except the shrimp, in a blender. Blend until completely smooth. Transfer the sauce to a glass or plastic container and refrigerate until ready to use.
- Bring a large pot of water to a boil, and season with 5 tablespoons kosher salt. Prepare an ice bath using approximately 70% ice and 30% water. Turn off the heat once the water reaches a boil.
- Add the shrimp and stir occasionally for about 6 minutes, or until just cooked through. Transfer immediately to the ice bath for 2 minutes.
- Drain the shrimp and combine with the aguachile sauce. Refrigerate for at least 6 hours before serving. Serve with tortilla chips and an ice-cold cerveza.
Notes
Beer pairing: Crisp Mexican lager
Light-bodied and refreshing with subtle malt flavor and low bitterness, a Mexican lager complements the citrus, herbs and gentle heat of the aguachile without overpowering the shrimp.
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