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Chilled Shrimp Aguachile Meets Chenin Blanc + Viognier
Cool cucumber, fresh lime, cilantro, and serrano chile create a vibrant green aguachile for tender chilled shrimp. Fresh and lively with a gentle kick of heat, it pairs beautifully with the bright acidity and aromatic character of Pine Ridge Vineyards Chenin Blanc + Viognier.
Yield: 4 Servings |
Prep: 20 minutes |
Cook: 3 minutes |
Total Time: 38 minutes
Ingredients
- 1 pound large shrimp, peeled, deveined, and tails removed
- 1 medium English cucumber
- ½ cup freshly squeezed lime juice, approximately 4 to 5 limes
- ½ cup loosely packed fresh cilantro
- 1 serrano chile, stemmed and roughly chopped
- 2 tablespoons extra-virgin olive oil
- ½ teaspoon kosher or sea salt, plus more for the cooking water
- ¼ small red onion, very thinly sliced
- 2 tablespoons cold water, as needed
Preparation
- Prepare the cucumber: Thinly slice half of the cucumber and arrange the slices on a shallow serving platter. Roughly chop the remaining cucumber.
- Cook the shrimp: Bring a medium saucepan of salted water to a gentle boil. Add the shrimp and cook for 2 to 3 minutes, until just opaque and lightly pink. Immediately transfer the shrimp to a bowl of ice water. Once chilled, drain and pat dry.
- Blend the aguachile: In a blender, combine the chopped cucumber, lime juice, cilantro, serrano chile, olive oil, and salt. Blend until smooth. Add one or two tablespoons of cold water if needed to create a pourable consistency.
- Assemble: Arrange the chilled shrimp over the cucumber slices. Scatter the sliced red onion over the top and pour the green aguachile evenly over the platter.
- Chill and serve: Refrigerate for 15 minutes to allow the flavors to come together. Serve cold.
Chef’s note: Briefly cooking the shrimp makes this version more practical and food-safe for a broad home-cooking audience while preserving the cold, citrus-forward character of aguachile.
Explore some of our favorite Latin-inspired dishes, each paired with Pine Ridge Chenin Blanc + Viognier:
