Chef's CornerDesiree Brassert


Cool down on a hot day with some aguachile and a pitcher of Margaritas. Here is a refreshing and flavorful dish where the hot peppers are tempered by a splash of coconut milk.

Ingredients for 4 portions

  • 1/2 kilo or 1 lb of raw medium sized shrimp, peeled, deveined and butterflied
  • 8 to 10 juicy limes
  • 1 small red onion, very thinly sliced
  • 1 clove of garlic
  • 10 stems of cilantro with leaves, roughly chopped
  • 1 or 2 whole jalapeno peppers
  • 2 tablespoons of coconut milk
  • Salt and pepper to taste

Optional garnishes

  • Thinly sliced cucumbers, radishes, and jalapenos
  • Small avocado cubes
  • Small pineapple cubes
  • Cilantro leaves


  1. Prepare and clean the shrimp thoroughly and season with salt and pepper.
  2. Squeeze the limes and strain the juice.
  3. Pour half of the lime juice over the shrimp to cover entirely and place in the fridge for 1/2 hour.
  4. Blend the remaining lime juice in a blender or food processor with cilantro, jalapenos, garlic clove, and coconut milk.
  5. Once the shrimp are opaque, mix everything together and adjust the seasonings with salt and pepper.
  6. Add the sliced red onions and optional garnishes to taste.
  7. Serve with tortilla chips or fried corn tortillas.