Gambero Rosso Aguachile

This Gambero Rosso Aguachile is all about clean, vibrant flavors and ultra-fresh seafood. Bright, spicy, and cooling all at once-it's crudo with a punch. If you trust your seafood source, this is a dish that'll make them proud.

Why You'll Love Gambero Rosso Aguachile

It's bold, raw, and beautiful. The prawns are buttery and sweet, balanced by spicy serrano, tart citrus, and herbaceous aguachile. Finished with crisp apple, creamy avocado, and Maldon salt-it hits every note.

Tips and Tricks

• Use an ice-cold saltwater bath to firm up the prawns before slicing.
• Strain your aguachile for a silky, restaurant-level finish.
• Keep everything chilled until the last second to preserve texture and flavor.

Variations

• Swap Gambero Rosso for Hokkaido scallops or fluke for a different crudo-style base.
• Add cucumber or jicama for extra crunch and water content.
• Use Thai bird chilies instead of serrano for a sharper heat.

Substitutions

• Use lime juice only if lemon isn't available.
• Swap avocado with thinly sliced cucumber for a lighter twist.
• If you can't find Gambero Rosso, opt for wild-caught sweet shrimp or sushi-grade scallops.

Best Served With

• Crispy tostadas or tortilla chips
• Thinly sliced jicama rounds
• A light mezcal margarita or paloma
• Fresh ceviche or a citrus-dressed salad

How to Store Leftovers

• Since this is a raw preparation, it's best enjoyed immediately. If needed, you can store the strained aguachile and chopped garnishes separately for up to 1 day. Do not store marinated prawns longer than 12 hours.

Common Questions

Gambero Rosso Aguachile

No ratings yet

Bright, fresh, and vibrant-Gambero Rosso prawns marinated in a zesty verde sauce with crisp apple, creamy avocado, and a perfect balance of heat and acidity. A simple dish where ingredient quality shines.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Total Time 15 minutes mins

Course: Appetizer, Seafood

Cuisine: Mexican

Calories: 233

Ingredients Equipment Method Nutrition

Ingredients

  

Aguachile Verde

• 1 cup fresh cilantro leaves
• ½ cup fresh parsley leaves
• 2 serrano chiles stemmed and chopped
• 1 garlic clove peeled
• ½ cup freshly squeezed lime juice
• ¼ cup freshly squeezed lemon juice
• ¼ cup ice-cold water
• Kosher salt to taste

Prawns & Garnishes

• 6-8 Gambero Rosso prawns peeled and deveined
• ½ cup green apple Granny Smith, thinly sliced into matchsticks
• ¼ cup red onion very thinly sliced
• 2 radishes thinly sliced
• ½ avocado thinly sliced
• 1 tablespoon cilantro finely chopped (for garnish)
• Extra virgin olive oil for drizzling
• Maldon salt to finish

Equipment

• Blender or food processor
• Mandolin (optional, for thin slicing)
• Sharp Knife
• Mixing Bowls
• Fine Mesh Sieve

Method

 

Make the Aguachile Verde

1. Blend cilantro, parsley, serranos, garlic, lime juice, lemon juice, and ice-cold water until completely smooth. Season with kosher salt to taste. Strain through a fine mesh sieve for a silky texture. Refrigerate until ready to use.

Prepare the Prawns

1. Make an ice bath by dissolving 1 tablespoon kosher salt in cold water. Peel and devein the prawns. Make a shallow incision along the back of each prawn and remove the dark vein. Place prawns in the salted ice bath for 5 minutes to firm and chill.
2. Remove the prawns from the ice bath, rinse under ice-cold water, and pat dry with paper towels.
3. Slice each prawn in half lengthwise. Arrange them in a shallow dish and pour over the chilled aguachile verde. Let marinate for about 10 minutes.

To Serve

1. Arrange the marinated prawns on a plate. Scatter green apple matchsticks, red onion, radish, and avocado slices on top. Drizzle with extra virgin olive oil and finish with Maldon salt. Garnish with chopped cilantro.

Nutrition

Calories: 233kcalCarbohydrates: 26gProtein: 4gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gSodium: 38mgPotassium: 932mgFiber: 11gSugar: 10gVitamin A: 3928IUVitamin C: 68mgCalcium: 86mgIron: 3mg

Tried this recipe?

Let us know how it was!