Aguachile de Camarón

Last May, I finally made it to Isla Holbox, that sliver of white sand off the northern tip of Mexico’s Yucatan peninsula. For years, I’d heard about its nature reserve, populated by flamingoes and pelicans, and its shallow, electric-blue water—a one-time haven for backpackers and bohemian travelers that’s been steadily drawing more visitors as Tulum’s crowds reach a tipping point. One of the early arrivals was Cuban-born music-industry veteran Sandra Pérez, who arrived when there was almost nothing here. She built a family home, then gradually added more rooms, opened it to friends, and eventually to paying guests. 

Twenty-five years later, her 18-room Ser Casasandra hardly stands alone on the beach—Holbox’s secret has been too well discovered—but once you step inside its whitewashed walls, it still feels like an isolated sanctuary. Cuban and Mexican-designed bespoke furniture and artwork fill the airy spaces. (You can read my full Guest Book here.) Across the still-unpaved sandy road, the beach club, Mojitos, is a chill spot for lunch and a swim.

Every day there, I ordered the same thing: aguachile. Similar to ceviche, this Mexican dish features raw seafood (usually shrimp or snapper) in a spicy, citrusy broth of lime juice and chiles. They had several versions—rainbow-bright and super refreshing—which I slurped up and washed down with a Tecate. Before leaving, I asked for the recipe. It’s not something I would have thought to make at home, but on a hot August day with fresh seafood on hand—plus cucumber, red onion, radish, and avocado—it’s surprisingly simple to throw together. And instantly, I’m back at those languorous, feet-in-the-sand lunches, pelicans swooping overhead.

Aguachile de Camarón

Yield: 1-2 servings
Estimated time: 30 minutes

Ingredients:

150g cleaned shrimp
30 ml extra virgin olive oil (divided)
200 ml lime juice (divided)
½ firm avocado 
¼ sliced red onion 
10 g celery
1 clove garlic 
½ piece serrano chili (+ extra for garnish)
15 g fresh cilantro 
½ cucumber (divided)
1 whole radish 
¼ white onion 
3 g fine salt (or to taste) 
2 g dried oregano 

Steps:

1. Marinate the shrimp
Mix the shrimp with 25 ml EVOO, 130 ml lime juice, and salt. Refrigerate while preparing the remaining elements (approx. 15–20 minutes)

2. Prepare the aguachile (green sauce)
Blend together:
– ¼ peeled cucumber
– White onion
– 70 ml lime juice
– Celery
– 1 garlic clove
– 20 ml EVOO
– Cilantro (reserve a few sprigs for garnish)
– ½ serrano chili
– Salt

Strain using a fine mesh sieve or chamois. Keep chilled.

3. Pickle the red onion
Slice into petals or fine julienne. Blanch in boiling water for 10 seconds, drain, and place in a bowl with lime juice, salt, and oregano. Let pickle for at least 10 minutes.

4. Prepare the vegetables for garnish
Thinly slice:
– Remaining serrano chili
– Radish
– Cucumber (with skin)
– Avocado 

5. Assemble the dish:
Place the marinated shrimp in the center of the plate. Arrange slices of avocado, cucumber, radish, and chili around the shrimp. Add pickled red onion petals. Garnish with cilantro sprigs, a drizzle of EVOO, and coarse salt.

6. Complete:
Just before serving, pour the reserved aguachile sauce over the dish