Celebrate Cinco de Mayo with Cevichce & Margaritas
Recipes courtesy of Savory by Stop & Shop
Sinaloa’s coastal heat practically demands something cold, bright, and bracing—and aguachile de camarón delivers every time. Fresh shrimp “cooked” in lime juice, serrano chiles, and cilantro creates a dish that’s as refreshing as it is fiery, especially when piled onto tostadas with creamy avocado. Pair it with a classic, freshly squeezed margarita—the kind that snaps with lime and just a hint of sweetness—and you’ve got the ultimate warm‑weather duo for lunch, happy hour, or a laid‑back dinner.
It’s no wonder that the hot coastal city of Sinaloa is famous for this chilled shrimp dish, aguachile de camarón. The refreshing combo of shellfish, lime, and spicy peppers makes a great lunch, appetizer, or light dinner. Serve with saltines or tostadas for a salty crunch.
Ingredients
- 1 cup fresh lime juice (from about 8 limes)
- 4 serrano chiles, stems removed and chopped
- 4 tbsp chopped cilantro, divided /
- 1 tsp salt, divided /
- 1 lb large shrimp, peeled and deveined
- ½ small red onion, thinly sliced, rinsed with cold water and patted dry
- 1 medium cucumber, peeled, seeded, and thinly sliced
- 1 avocado, thinly sliced
Steps
- In a blender, pulse the lime juice, serrano chilies, 2 tbsp cilantro, and ½ tsp salt until peppers are finely chopped.
- Remove any tail shells from the shrimp. Butterfly each shrimp, cutting into two halves. Rinse with cold water and pat dry with paper towels. Arrange shrimp in an even layer in a 9×13-inch glass or ceramic dish. Sprinkle with remaining ½ tsp salt.
- Pour lime mixture over shrimp. Scatter the red onion and cucumber over shrimp. Cover with plastic and refrigerate 1 hour, until shrimp are firm and opaque, stirring once halfway through.
- To serve, spoon shrimp and vegetables onto serving plates. Sprinkle remaining 2 tbsp cilantro over shrimp and serve with avocado slices.
This is the only margarita recipe you’ll ever need. Fresh lime juice makes this easy cocktail really pop. Try spicing it up by using chili-lime seasoning for the rims.
Ingredients
- 4 limes, divided
- Coarse salt or chili-lime seasoning, such as Tajin ®, for rims (optional)
- Ice, as needed
- ⅓ cup blanco or silver tequila
- 2 tbsp triple Sec
- 1 tbsp agave nectar or simple syrup
Steps
- Squeeze 3 limes into a small bowl, aiming for ¼ cup juice. If desired, to a small plate, add the salt or chili-lime seasoning and spread in an even layer. Cut remaining lime in half. Run 1 lime half around the rims of margarita or rocks glasses. Dip the rims into the salt or chili-lime seasoning to adhere. Cut remaining lime half into wheels. Set aside.
- Fill a large cocktail shaker with ice. To shaker, add lime juice, tequila, triple sec, and agave or simple syrup. Shake vigorously for 30 sec. Fill glasses with more ice. Strain margarita into glasses and garnish with lime wheels.
Tips
To make simple syrup: In a medium saucepan, combine ½ cup sugar and ½ cup water. Bring to a boil, stirring until sugar has dissolved. Let cool. Transfer to a glass jar or container and seal tightly. Simple syrup will keep for up to 1 month.
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