{"id":34417,"date":"2022-12-26T13:49:56","date_gmt":"2022-12-26T13:49:56","guid":{"rendered":"https:\/\/familiakitchen.com\/?p=34417"},"modified":"2024-02-24T19:37:10","modified_gmt":"2024-02-24T19:37:10","slug":"vivis-aguachiles-with-jalapeno-tomatillo","status":"publish","type":"post","link":"https:\/\/familiakitchen.com\/es\/vivis-aguachiles-with-jalapeno-tomatillo\/","title":{"rendered":"Aguachiles de camarones con jalape\u00f1o, tomatillo y pepino de Vivi"},"content":{"rendered":"\n

Shrimp aguachiles is kind of like ceviche<\/a> but \u201cit has a lot more flavor, I feel, from the chile, tomatillo, cucumber and cilantro,\u201d explains Vivi Abeja<\/a> in her latest episode<\/a> of her traditional Mexican food cook-a-long Instagram Live series, “Feeding the Soul.<\/a>\u201d As we love to do on Thursdays at 7pm CST, Familia Kitchen tuned in to to watch Vivi show her viewers how she makes this simple and light aguachiles recipe<\/a>.<\/p>\n\n\n\n

First things first: Vivi tells us she loves<\/em> aguachiles. It all started when she first tasted this shrimp dish a few years ago in California. It was so good she craves it even now. When she got back home, she set out to perfect an aguachiles recipe of her own. Since it\u2019s an easy dish to prep for either a weeknight basic or a fancy fiesta, Vivi knew she had to share it with her Instagram audience. \u201dThis is why I do these videos, I want you all to see how simple these recipes are to make at home.\u201d<\/p>\n\n\n\n

Vivi has always loved cooking for her large Mexican family in Chicago\u2019s Little Village neighborhood. She tells us her love of food is especially inspired by her abuelita, Elisa Abeja<\/a>. During the early days of COVID lockdown, Vivi took take care of her full time. Cooking with her grandmother, who is a master of traditional Mexican recipes, inspired Vivi to start making and selling traditional Mexican dishes in Little Village. She set up a table on the street with her homemade Michoacan-style tamales: corundas <\/a>and uchepos, as well as cafe de olla: coffee made in an earthen pot. <\/p>\n\n\n

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\"Vivi
Vivi and her abuela sell corundas, uchepes and cafe de olla in front of their home in Chicago\u2019s Little Village neighborhood.<\/figcaption><\/figure>\n<\/div>\n\n\n

\u201dMy favorite part was when I opened the olla and people would say \u2019This smells like my childhood,\u2019\u201d Vivi says. One afternoon her t\u00edo drove by and happened to see her. Of course, her uncle alerted the whole family to what she was up to, and the days when Vivi set up her food stall turned into impromptu family reunions. <\/p>\n\n\n\n

Today, Vivi is a chef working at Chicago\u2019s Bavette\u2019s Steakhouse and Bar<\/a>, but she still loves sharing her passion and knowledge of food with her community on Vivis_Table<\/a>. \u201cI\u2019m on a mission to keep my abuela\u2019s recipes going. Sharing food with people makes my heart full.\u201d With our shared love of abuela cooking and belief in the enduring power of family and food traditions to remind us who we are and where we come from, Familia Kitchen is honored to partner with Vivis_Table<\/a> and showcase her weekly<\/a> \u201cFeeding the Soul\u201d Live <\/a>recipe <\/a>cook-a-longs.<\/p>\n\n\n\n

Let\u2019s Make Aguachiles, Live!<\/h3>\n\n\n\n

Never tried aguachiles? Aguachiles starts with shrimp marinated in lime juice. The camarones are then mixed with a spicy tomatillo and jalape\u00f1o sauce and tossed with a few extra veggies, Vivi says. The lime juice is the key ingredient. Its citric acid is used to break down or denature the proteins <\/a>of the shrimp, causing them to turn pinkish and \u201ccooked.\u201d Depending on the freshness of the shrimp, acidity of the citrus juice, and time of marination, aguachiles (like ceviche) is typically very safe to eat<\/a>. <\/p>\n\n\n

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\"Vivi
Vivi she shows us how she cleans, deveins and butterflies the shrimp.<\/figcaption><\/figure>\n<\/div>\n\n\n

Vivi tells her Live viewers she made sure to devein, clean, slice and marinate her shrimp before the Instagram Live started, so that the shrimp would have ample time to cure in the lime juice. \u201dI like to do a butterfly cut because it cooks faster and looks prettier,\u201d Vivi tells us. \u201dIt\u2019s a next-level thing you can impress your family with.\u201d Butterflying, she explains, means you use a sharp knife to slice open each shrimp from head to tail on the top side, without cutting all the way through. For step-by-step instructions for how to butterfly-cut your shrimp, check out her Instagram Live<\/a>. <\/p>\n\n\n

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\"Vivi
Vivi blends 1 tomatillo, cilantro, 1 jalape\u00f1o, lemon juice, and salt for her aguachiles.<\/figcaption><\/figure>\n<\/div>\n\n\n

Vivi also recommends washing the shrimp after<\/em> you are finished cleaning and deveining, since you don’t want the shrimp to be slippery while you\u2019re working with it. \u201dWhen it\u2019s pink, it\u2019s done,\u201d Vivi says. \u201cEven if it\u2019s a greyish purply, it\u2019s still done.\u201d <\/p>\n\n\n

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\"Vivi
Vivi holds up 1 shrimp that has been cured in the lime juice. \u201dWhen it\u2019s pink, it\u2019s done.\u201d<\/figcaption><\/figure>\n<\/div>\n\n\n

Let\u2019s Make the Shrimp Aguachiles Salsa<\/h3>\n\n\n\n

The next step is super simple, Vivi says. It\u2019s time to make the salsa. She places the cilantro, tomatillo, jalape\u00f1o, lemon juice and salt in her blender. Personally, she likes to use lemon juice in her aguachiles, because it adds a bright touch of sweet that balances the lime\u2019s delicioso yet tart tone. She encourages viewers to adjust all ingredients to personal taste, especially with the amount of chile. \u201dSome jalape\u00f1os are spicier than others and will impact how much you want to put in. If your jalape\u00f1os are not tasting spicy at all, feel free to add 1 serrano chile instead,\u201d Vivi says. She tastes it. \u201dOh my God, that is fire,\u201d Vivi says, approvingly.<\/p>\n\n\n

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\"Vivi
Vivi makes her aguachiles salsa with cilantro, tomatillo, 1 jalape\u00f1o, lemon juice and salt.<\/figcaption><\/figure>\n<\/div>\n\n\n

Vivi pours the green salsa into her mixing bowl. She gently stirs in the sliced red onions and peeled, sliced cucumbers. It\u2019s ready! She notes that if you want to get fancy when you serve this dish, transfer the aguachiles to a molcajete after it is fully mixed. <\/p>\n\n\n

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\"Vivi
Vivi shows her Live audience her prepared aguachiles, beautifully arranged in her molcajete.<\/figcaption><\/figure>\n<\/div>\n\n\n

She holds up her molcajete. \u201dLook how beautiful it looks when it’s done!\u201d Vivi says. \u201dIt smells so refreshing with all the lime and lemon juice.\u201d Serve aguachiles with tostadas, either store-bought or tortillas cut in quarters and fried until crispy, or regular tortilla chips, she says. Even though it\u2019s winter and this is traditionally a light summer recipe, she explains she\u2019s been craving these camarones because they are so simple and refreshing. Aguachiles makes for a great starter or light dinner that goes perfectly with a cold michelada<\/a>, Vivi says. \u201dI\u2019m going to make a michelada when we\u2019re done to have with this tonight.\u201d Us too.<\/p>\n\n\n\n

Stay tuned! Familiakitchen.com<\/a> will keep bringing you simple, delicioso and easy traditional Mexican recipes from Vivi’s weekly Live cook-a-longs, If you want to join her \u201dCooking for the Soul\u201d or ask questions about recipes in real time, check out her Instagram series Vivis_Table<\/a> most Thursdays at 7pm, CST.<\/p>\n\n\n

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\n\t \n\t \t\n \n <\/svg>\n\t Print<\/span>\n\t <\/a>\n\t <\/div>\t\t\t\t<\/figcaption>\n\t\t\t<\/figure>\n\t\t<\/div>\n\t\t\t\t
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Vivi\u2019s Shripm Aguachiles with Jalape\u00f1o, Tomatillo and Cucumber<\/h2>\n\n
\n \t\t \t\t\tRecipe by Vivi Abeja<\/span>\n \t\t\n
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  • <\/li>
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  • <\/li><\/ul>5.0<\/small> from<\/small> 1<\/small> vote<\/small><\/span>\n\t\t\t\t<\/em>\n\t\t\t<\/div> <\/div>\n\t\t
    \n Cuisine: Mexican<\/mark><\/span> <\/div>\n\t<\/div>\n\t\n\t\n\t\t\t
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    <\/span>Servings<\/span>

    4 to 6<\/p>servings<\/span><\/div>

    <\/span>Prep time<\/span>

    1<\/p>hour <\/span><\/div><\/div>\n\t\t<\/div>\n\t\t\n\t\n\t\n\t\n \n\t\t\n\t\t\t

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    Ingredients<\/h3>\n\t\t\t\t\t\t
    • <\/span>

      25<\/span> raw shrimp, cleaned, deveined, butterflied<\/span><\/p><\/li>

    • <\/span>

      1\/2 to 2 cups<\/span> cups<\/span> fresh lime juice (enough to fully cover the shrimp)<\/span><\/p><\/li>

    • <\/span>

      1<\/span> tsp<\/span> salt, or to taste, divided<\/span><\/p><\/li>

    • <\/span>

      1\/2 <\/span> bunch<\/span> cilantro<\/span><\/p><\/li>

    • <\/span>

      1<\/span> tomatillo, quartered<\/span><\/p><\/li>

    • <\/span>

      1\/2<\/span> cup<\/span> fresh lemon juice<\/span><\/p><\/li>

    • <\/span>

      1 <\/span> jalape\u00f1o or serrano chile, deseeded to taste<\/span><\/p><\/li>

    • <\/span>

      1<\/span> cucumber, peeled and sliced<\/span><\/p><\/li>

    • <\/span>

      1\/2<\/span> red onion, thinly sliced <\/span><\/p><\/li><\/ul>\n \t\t<\/div>\n\n\t\t\t\n\t\t\t

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      Directions<\/h3>\n\t\t\t
      • Clean the shrimp. Devein the top and bottom, removed the tails, and butterfly.<\/li>
      • Mix the lime juice and 1\/2 tsp salt. Pour over the shrimp in a bowl. Let the bowl sit on your counter for about 1 hour, until the shrimp turns pink and looks \u201dcooked.”<\/li>
      • Place the cilantro, tomatillo, 1 jalape\u00f1o, lemon juice and 1\/2 tsp salt in a blender to make your salsa. Mix for about 15 seconds, until blended.<\/li>
      • Add about 1 cup of the salsa into the shrimp and lime juice bowl. Let the mixture sit for about 10 minutes to soak in the salsa flavor.<\/li>
      • Gently mix in the slices cucumbers and red onions. Pour into your serving bowl (a molcajete is always nice, says Vivi) and serve with tostadas or chips. <\/li><\/ul>\n\t\t<\/div>\n\t\t\n\t\t\n\t\n\t\n\t\t\t
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        Notes<\/h3>\n\t\t\t
        • Vivi likes to mix in lemon juice with her lime to give the marinade a softer, less puckery flavor.<\/li><\/ul>\n\t\t<\/div>\n\t\n\t\n\t\n\t\n\t\n\t\t\t\n\t\t\n\t\t\t\t\n \n\t\n\t\t\t