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Dining In: Shrimp Ceviche in Puerto Vallarta
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Recipes for Resort-Made Meals
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BY REGINA SCHRAMBLING
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| A plate of aguachile de camaron, a type of shrimp ceviche; terra-cotta roofs in the old part of Puerto Vallarta. |
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If you get the urge to cook while you’re in Puerto Vallarta, Mexico, you’re in the right place with the right shrimp. One of the best local dishes is aguachile de camaron, a sort of ceviche that couldn’t be easier to make, even in a minimally equipped kitchen.
Aguachile, literally “pepper water,” is on countless menus around town. It originated in Sinaloa, according to Carmen Porras, who gives cooking classes at her well-regarded restaurant, El Arrayan. Shopping for the few ingredients won’t take much longer than putting it all together. Pick up fresh shrimp at one of the many seafood markets, such as downtown’s Mercado del Mar on Calle 5 de Diciembre. Note that limes in Mexico aren’t the golfball-size ones you’re used to; they’re tiny, like Key limes, so you’ll need quite a few.
The shrimp will “cook” in the citric marinade in half an hour, or overnight in the refrigerator. If the idea of eating raw seafood makes you nervous, you can parboil the shrimp first (sacrificing taste and texture for safety). This recipe is adapted from El Arrayan’s, but everyone seems to make aguachile slightly differently. It’s sensational with beer or margaritas, but it can also be a light lunch, or served in fresh corn tortillas as a taco. Either way, one bite and you taste where you are eating.
Aguachile de Camaron
1 cup freshly squeezed lime juice
1½ tsp. salt
2 to 3 whole serrano chilies
1 lb. medium shrimp
1 small red onion, thinly sliced
1 medium cucumber, peeled and diced
1 medium mango, peeled and diced
1 large avocado
Fresh cilantro for garnish
Fresh tortilla chips
1. Combine lime juice, salt and chilies in blender; process until smooth. (No blender? Mince chilies with knife.) Place in large bowl.
2. Peel and devein shrimp; cut each in half lengthwise. Add to the marinade (parboil first, if concerned about raw seafood), along with onion, cucumber and mango. Mix well. Refrigerate at least 30 minutes or overnight.
3. To serve, arrange shrimp on a platter. Top with onion, cucumber and mango; spoon on some of the liquid. Arrange avocado slices around edges of plate. Garnish with cilantro and tortilla chips. Serves four.
STAY
RCI affiliated resorts in Puerto Vallarta include:
BUGANVILIAS RESORT VACATION CLUB
MAYAN PALACE PUERTO VALLARTA
CLUB VELAS VALLARTA • ALL-INCLUSIVE
RAINTREE'S VILLA VERA PUERTO VALLARTA
For more information, visit RCI.com or call
Weeks: 800-338-7777
Points: 877-968-7476
Club Members please call your specific
Club
or RCI telephone number.
NON-RCI AFFILIATED RESORTS:
HACIENDA SAN ANGEL
877-815-6594;
haciendasanangel.com;
suites from $435 per night
PRESIDENTE PUERTO VALLARTA
888-424-6835;
ichotelsgroup.com;
doubles from $117 per night
NOTE: Information may have changed since publication. Please confirm key details before planning your trip.
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Published: Spring 2010 Issue
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Photos: Regina Schrambling; iStockphoto
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