IMG_1454

Aguachile de Pulpo y Camarón (Octopus and Prawn Aguachile)

  
I feel very proud and grateful to be able to share this dish with you, as I mentioned on the picture that I posted on Instagram, this Aguchile was made by my brother-in-law, José María, who is from Sinaloa and is married to my sister Cynthia.

As my sister says “he is a great cook” but you wouldn’t expect that from a doctor, but indeed, he is. I guess he inherent the skill of cooking from his family, who still live in Sinaloa. They are the sort of family that could open a restaurant and get famous very quickly because the food they cook is just amazing! I heard that his mum’s speciality is “Barbacoa de Borrego Estilo Sinaloa”

Aguachile is similar to “ceviche” because the ingredients are cooked with lime juice, but it has less ingredients. Chema, as we call him, says that the secret is in your hands and what he means is that you have to mix everything with your hands. The dish is very fresh and it can either be eaten as a main or starter. 

So we have to thank him to let me post this recipe, so you at home can eat the delicious Aguchile that he makes. Gracias Chema!

Serves 6

Prep 15 min

Cook 1 hr 30 min

Ingredients

To cook the octopus 

  • 2 whole octopus cleaned and ready to be cook
  • Salt
  • 1 clove garlic peeled
  • 1 onion peeled
  • 2 tbsp sugar
  • Water 

For the Aguachile

  • 500 gr raw prawns cleaned and open butterfly style
  • The cooked octopus chopped in small chunks
  • 1 small onion julienned 
  • 1 cucumber peeeled, deseeded and cut in thin slices
  • 2 tbspWorcestershire sauce
  • Juice of 5 limes
  • 5 tbsp Clamato
  • Salt and pepper to taste 
  • “Huichol” sauce to taste

To serve

  • Tortilla chips 
  • Tostadas (fried tortillas)

Method

Cook the octopus for around 1 hour with garlic, onion, water and salt to taste. Just before turning the heat off add the sugar and let cook for 3 min and take the octopus out of the pan. After they’re cooked cut them into chunks.

On a large shallow dish put the prawns open forming a bed, add the lime juice and salt and let it marinated for 25 min, add the onion, Worcestershire sauce, Huichol sauce, Clamato, pepper to taste mix everything using your hands very well and leave it for 5 min and add the octopus and cucumber and mix again.

Tips

  • You can get the Huichol sauce from either www.mexmarket.co.uk or www.mexgrocer.co.uk

Listo!

Provecho!

Published by

Karla Zazueta

Mexican living in London

Leave a Reply