Shrimp Aguachile Rojo

Zesty, fiery, and built for warm weather, this Aguachile Rojo by Chef Jonathan Zaragoza layers citrus-cured shrimp with a chile-forward broth and crisp summer garnishes. Peugeot salts are used throughout—from the shrimp cure to the final flourish—bringing balanced, bold flavor with every grind from the Maestro Salt Mill. A standout dish for entertaining, this aguachile is as refreshing as it is unforgettable.

Shrimp

• 945g (2 lbs) shrimp (21–25 count per lb), deveined and shell-on
• 700g (3 cups) water
• 350g (1½ cups) fresh-squeezed lime juice
• 75g (½ cup) red onion, thinly julienned
• Peugeot Saveurs Kalahari Desert Salt, freshly ground
• Fresh cracked black pepper

Aguachile

• 5g (1 tsp) Jugo Maggi
• 12g (2.5 tsp) soy sauce
• 15g (1 tbsp) Huichol hot sauce
• 55g (¼ cup) Clamato
• 200g (¾ cup + 1 tbsp) shrimp broth (reserved from above)
• 350g (1½ cups) lime juice (from shrimp marinade above)
• 14g (6–8 whole) chile de arbol
• 2g (½ tsp) chiltepin chile, whole
• 8g (2 whole) guajillo chiles, stemmed, seeded, and cut into ½” pieces
• 15g (5 cloves) garlic, whole and unpeeled

To Finish

• Cucumber, mandolined into thin rounds
• Red onion, julienned
• Avocado, sliced thin
• Cilantro leaves
• Serrano chile, sliced thin
• Corn tostadas
• Mayonnaise
• Olive oil
• Peugeot Saveurs Smoked Salt , freshly ground to finish

Shrimp:

• Peel shrimp and place shells in an appropriately sized pot. Add the water, cover, and cook on high heat for about 4 minutes (until the shells turn pink/orange).
• Turn off the heat and allow to steep at room temperature for 30 minutes. Strain and reserve the broth, discarding the shells.
• Use a sharp knife to slice each shrimp down the back, cutting almost all the way through. Open it like a book and gently flatter it. This helps the shrimp cure quickly and evenly in the lime juice.
• Arrange the shrimp in a single layer on a ¼ sheet tray. Season generously with Kalahari Desert Salt , using Peugeot’s Maestro Salt Mill on a medium-coarse grind for bold, clean flavor. Add cracked pepper and red onion over the shrimp, then pour over the fresh lime juice.
• Place in the fridge to cure for 1 hour, depending on your preferred doneness. Reserve the marinating lime juice.

Aguachile:

• Heat a coma over medium heat and toast the chiles, stirring until they’re fragrant and deep tobacco-colored (about 1.5 minutes).
• Toast garlic separately until blackened and tender (about 4 minutes). Peel garlic and reserve.
• Combine everything in a blender and puree on high until smooth—no big pepper pieces should remain.
• Taste and adjust seasoning if desired. The Peugeot Maestro Salt Mill’s interchangeable jars make it easy to switch blends if you’d like to layer in complexity — a light grind of Sel Fumé adds subtle smokiness and rounds out the chile-forward flavors beautifully.

To Serve:

• Plate the cucumber rounds around the edge of the plate, and fan the avocado in the center.
• Arrange shrimp around the avocado. Drizzle with olive oil and pour the aguachile over the shrimp. Top each shrimp with a slice of serrano. Garnished with red onion and cilantro.
• Finish with a final grind of Sel Fumé using the Peugeot Maestro Salt Mill — the Zirlion mechanism ensures a consistent, ultra-smooth finish that enhances the final flavor without overpowering the freshness.
• Smear mayo on your tostadas and enjoy immediately!

Watch Chef Zaragoza prepare this summer dish!