Aguachile is a Mexican dish usually made of shrimp that is cooked in a strong lemon and chilli marinade. This is one of the most popular dishes in Mexico because it brings together fresh ingredients and hot flavours that we Mexicans are so fond of. Aguachile translates as chilli water, so you get the idea that it is a very hot dish but oh so good! This recipe changes shrimp for cauliflower for a veggie twist on it. However, you can easily make it with shrimp, the process is almost the same. Here’s what you need for a big bowl of hot goodness:
-1 Whole Cauliflower
-1 Medium Cucumber Thinly Sliced
-1/3 Red Onion Thinly Sliced
-2 Whole Lemons
-4 Whole Serrano Peppers from La Costeña Stalks Removed
-Handful of Fresh Coriander
Cut the cauliflower into small pieces and blanch them. The time the cauliflower spends in boiling water is about 3 minutes only. We want it quickly cooked and crunchy. Drain the hot water, move them to cold icy water, rinse and set aside. Blend together half of the cucumber, the coriander, juice of one lemon, the 4 serrano peppers (you could start with 3) and a pinch of sea salt. Taste this marinade. It will be hot but should also be fresh and tasty. Adjust salt and heat levels by adding more lemon juice or serrano peppers. Set aside. Cut thin slices of the remaining cucumber and lay on a plate. Add the blanched cauliflower and sprinkle the thinly sliced red onion. Cover with the marinade and let it rest for 10 minutes. Sprinkle with chilli mix and enjoy with tortilla chips. If you are a little crazy like we are, you will add Valentina Sauce on top. It is mouth-watering delicious, fresh and hot at the same time.
Serrano peppers are similar to jalapeño peppers but they are hotter and smaller. They are one of the most popular chillies in Mexico, commonly found in many fresh salsas and guacamoles.