AGUACHILE ROJO - Bold, Spicy, and Built for Summer

Shrimp Aguachile Rojo, avocado, serrano, onion, cilantro

Aguachile Rojo – Bold, Spicy, and Built for Summer

Aguachile is one of those dishes that feels like it belongs on a beachside table. Ice-cold shrimp, lime juice that hits you in the chest, and a chile-laced sauce that wakes your whole mouth up. It has roots in northern South America, but it found a forever home in coastal Mexico, where mariscos culture runs deep. From Sinaloa to Baja to Nayarit, everyone puts their own spin on it, and this one’s mine.

This aguachile rojo leans into dried chiles like guajillo and chile de árbol for a rich, smoky flavor that still brings the heat. It’s bright, spicy, savory, and the kind of dish that disappears fast at the table. I like to finish it with a smoky sea salt to amplify the dried chile notes and bring everything together.

Shoutout to Peugeot Saveurs for their new Maestro Salt Mill. We used their Kalahari salt to marinate the shrimp and finished with Sel Fumé. If you want to try it for yourself, use code JZ10 for 10% off at peugeot-saveurs.us.

Why This Aguachile Works

🌶 Dried chiles (guajillo + chile de árbol) bring deep heat and color
🍋 Bright citrus and vinegar punch through the richness
🧅 Sliced red onion and cucumber keep it crisp and refreshing
🧂 Smoked salt (Sel Fumé) finishes it with savory depth

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Ingredients (Serves 5)

Shrimp & Marinade

• 945g (2 lbs) shrimp (21–25 count), shell-on, deveined

• 700g (3 cups) water

• 350g (1½ cups) fresh lime juice

• 75g (½ cup) red onion, thinly julienned

• Peugeot Kalahari Desert Salt, freshly ground

• Fresh cracked black pepper

Aguachile Rojo

• 5g (1 tsp) Jugo Maggi

• 12g (2½ tsp) soy sauce

• 15g (1 tbsp) Huichol hot sauce

• 55g (¼ cup) Clamato

• 200g (¾ cup + 1 tbsp) shrimp broth (from above)

• 350g (1½ cups) lime juice (from marinade)

• 14g (6–8) chile de árbol, whole

• 2g (½ tsp) chiltepín chile

• 8g (2) guajillo chiles, stemmed and seeded

• 15g (5 cloves) garlic, whole and unpeeled

To Finisg & Serve

• Cucumber, thinly sliced

• Red onion, julienned

• Avocado, sliced

• Cilantro leaves

• Serrano chile, thinly sliced

• Corn tostadas

• Mayonnaise

• Olive oil

• Peugeot Sel Fumé, freshly ground

Instructions

1️⃣ Make the Shrimp Broth

Peel the shrimp and reserve shells. In a pot, add the shells and water. Bring to a boil, then reduce heat and steep for 30 minutes. Strain and discard shells.

2️⃣ Cure the Shrimp

Butterfly each shrimp by slicing down the back almost all the way and gently flattening. Lay flat on a sheet tray. Season with Kalahari Desert Salt and pepper. Top with red onion, pour over lime juice, and chill for 1 hour. Reserve the lime juice.

3️⃣ Blend the Aguachile Sauce

Toast chiles on a comal until deeply fragrant and darkened (~1.5 min). Toast garlic until blackened and soft (~4 min). Peel garlic.
Blend all aguachile ingredients until smooth—no visible chile bits. Taste and adjust seasoning.

4️⃣ Plate & Serve

Thinly slice cucumber with a mandoline and fan cucumber slices on a plate. Add avocado to the center. Lay shrimp in a ring around the avocado. Drizzle with olive oil and spoon over aguachile. Top each shrimp with serrano. Garnish with red onion and cilantro.
Finish with Sel Fumé. Smear mayo on tostadas and serve immediately.

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Tools I Used

• Peugeot Maestro Salt Mill

• Vitamix blender

• Masienda Comal

• Mandoline or sharp knife for thin slicing

Tips & Tricks

🔥 If you like it hotter, add more chile de árbol or a raw serrano to the blender.
🧊 Keep your sauce cold and shrimp chilled — it’s meant to be refreshing.
🧂 Don’t skip the finishing salt! The Sel Fumé ties it all together.
🕒 Serve immediately after assembling so the veggies stay crisp.

Make It & Show Me

If you make this aguachile, tag me @goatboyintl. I love seeing your creations — especially the spicy ones.
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Discount Code

Get 10% off any of Peugeot’s products with code JZ10→ peugeot-saveurs.com