1. Amanda says:

    Yum! I’m gona make this today, it looks so delicious!

  2. Anastasia says:

    So flipping good!! Watched the video this morning and made it tonight. Thank you!!

  3. Judy says:

    Amigo…. What do I do with the 2 cloves of garlic…. Also it came out delicious!

  4. Everything is very open with a really clear explanation of the issues. It was really informative. Your website is very useful. Many thanks for sharing!

  5. You need to be a part of a contest for one of the finest sites online. I am going to recommend this blog!

  6. Monica says:

    This was so tasty!! Do you know if the shrimp is safe to eat if the inside is still kinda raw? Or should the whole shrimp be cooked through?

    • brandon skier says:

      Hi Monica! so Aguachile is normally eaten raw, however you can leave it in the lime juice longer (around 1-2 hours before eating) to “cook” fully like ceviche. It’s also common to poach the shrimp first before adding the marinade, if you don’t want to eat it raw at all. Eating anything raw or undercooked there’s always a slight risk but its generally seen as safe.
      if you’d rather poach the shrimp before marinating you can bring a pot of water to a boil and pour it over the shrimp, let it cool completely, then marinade and eat. 🙂

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