Its not traditional but I love putting some of my homemade pickled red onions, pickled in red wine vinegar, on the aguachiles, the color contrast of green and pink looks amazing and tastes amazing as well.
Man, its been years since the first time I saw one of your videos and you got me hooked up Chef John. I was in highschool during that time and now I graduated college working in an office. I did missed watching your videos though. Now I know new chefs out there like Nick DiGiovanni are taking over the game and killing the algorithm but your videos and tutorials always has a place in my heart and now I'm here to recall all of those memories trying to recreate and attemp every dish that I watched in your videos before. Thanks Chef.
I would love to try this by the family is not a fan of cilantro or ceviche as a "cooking" method in general. Maybe I can make an alternate version with cooked shrimp...
My dad was a chef, and at least twice a year he would get an infection in his thumb from peeling shrimp (the shell is so thin, you can get a cut you like a paper cut). For that reason I just can't eat them without frying, baking, or boiling.
Don't apologize for mentioning you grew your own garlic. Part of elevating one's cooking skills is growing your own ingredients when possible... and watching Chef John!
No that looks like food. Celebrating the ingredients. This one is new to me but I do like the concept. Well done sir! More like this, sushi, sashimi, pokebowls, cevice etc. Those are my food wishes.
My kids and I are super Chef John fans. We LOVE his videos and have tried so many of his recipes. Favorite so far was the pork baked in a pumpkin. So many recipes have just been so much fun to try and very delicious. We were scanning YT videos and stopped on this one. We read the description and were absoluty gob smacked at how wholly unappetizing this dish appears. We gave the video a look to check to see if it was as not good as it appears and NOTHING about this dish looks like something we'd like to try. Please don't read this as an insult because it's not. We LOVE Chef Jon. His lilting narration, humor, talent and learning new dishes. My daughter and I are just really taken aback that this dish has no appeal at all. It has everything we do not like. So, not only is Chef John an amazing artist and presenter, he has been able to combine so many unappetizing elements all in one dish. 😄
I just wanted to say how much I appreciate you saying "garlic-forward" rather than the lazy and disgusting sounding "garlicky." Which I hate so thanks again for being more creative with the wording. Cheers
Never heard of this. Im making shrimp toast soon and was wondering what to do with the leftover shrimp (I buy the 2lb frozen bags)...Im going to do this.
Any suggestions for those of us who taste soap when they eat cilantro? My son and I both react that way. With so many recipes calling for cilantro, is there any other herb that comes close to the cilantro taste we can substitute? I’ve used parsley, but parsley has its own flavor which is not at all close to what cilantro is supposed to taste like. All suggestions are welcome.
I don’t think there is any herb that tastes like cilantro,but I think perhaps mint would go quite well in this dish.The reason so many dishes have cilantro is because they are dishes that come from countries that use cilantro as there main green herb.Funny thing is I don’t like parsley,if I make tabbouleh salad I use cilantro,in the place of parsley.
@@JanetBrown-px2jn I would love to be able to use cilantro, but the taste is so off putting that the dish is ruined for me. We live with our son and his wife. My husband and DIL have no problem with cilantro, but it’s another story for my son and me. Thanks for the suggestion. I will give the mint a try. I use that in my tzatziki all the time along with dill.
Im a father of two little daughters, which are not eating everything and my wife is vegitarian - not the start of a joke. I enjoy your recipice a lot. How do I preservere something like Shrimp "Aguachile" in the frindge?
@@Karlaarj He says in the video it doesn't cook them - it denatures them. And my question still stands - is it safe to eat denatured shrimp? Does lemon juice kill parasites?
I am not Latino but my Latino friends pronounce this ah-wha-chee-leh. The "ah" is sometimes so fast and blended with the "wha" sound that it's practically skipped - 'guachile
8/10/23, Up coming perfect weather this weekend for a pool side soiree. Mid 80's, low humidity, light breeze. We are on the Eastern Shore of Maryland, so I can see this with many types of seafood. It is definitely going to be on the table. Test batch tonight. Real deal for Sunday. Perfect timing! EDIT - Love the deep juice grove pool on the cutting board. I'll be adding that to one of the board builds for the spring's runs.
In being Australian, our "Let's not turn the oven on since it's too hot" weather is still a few months away yet. So I now have something to look forward too.
Nice preparation. But a bit more info on denaturation would actually be welcome. It is one of the more unusual methods of 'cooking', plus using raw seafood requires understanding and appropriate precautions.
![Felix "Unfair" | [Stray Kids : SKZ-PLAYER]](http://i.ytimg.com/vi/Oswujxm2Ag0/mqdefault.jpg)
Its not traditional but I love putting some of my homemade pickled red onions, pickled in red wine vinegar, on the aguachiles, the color contrast of green and pink looks amazing and tastes amazing as well.
Good idea
Just using lime juice to soak red onions is also great and not as sour as vinegar. Sort of a red onion ceviche, I guess.
A tour of your garden would be incredibly interesting content!
Man, its been years since the first time I saw one of your videos and you got me hooked up Chef John. I was in highschool during that time and now I graduated college working in an office. I did missed watching your videos though.
Now I know new chefs out there like Nick DiGiovanni are taking over the game and killing the algorithm but your videos and tutorials always has a place in my heart and now I'm here to recall all of those memories trying to recreate and attemp every dish that I watched in your videos before. Thanks Chef.
My grandmother would garnish with chopped mango. Delish.
Mango would be such an amazing sweet balance to the heat!
You are a very comforting person to listen to :) thanks chef!
love you Chef John
This looks amazing! I'd like to see some more summertime "No Oven" recipes.
Growing it yourself always elevates a meal to beyond gourmet. Brag!
Made it , and it’s epic, thanks for saving my a$$ handful of times. Bless
I think this would be incredible tossed with some cold rice noodles!
OMG, im going to try that!
@@Homer-OJ-Simpson let me know how it is Homer OJ !
I tried a version with habanero, was really good. Hope chef john makes that version sometime.
You are, after all, the Milli Vanilli... of your Aguachile
I feel like diced avocado would be epic in that. Gonna try it, for sure.
Made it tonight! Spectacular!
I would love to try this by the family is not a fan of cilantro or ceviche as a "cooking" method in general. Maybe I can make an alternate version with cooked shrimp...
My dad was a chef, and at least twice a year he would get an infection in his thumb from peeling shrimp (the shell is so thin, you can get a cut you like a paper cut). For that reason I just can't eat them without frying, baking, or boiling.
Don't apologize for mentioning you grew your own garlic. Part of elevating one's cooking skills is growing your own ingredients when possible... and watching Chef John!
thank you
When I lived in Santa Rosa my friend Ramon who was from Mazatlan used to make this. He just called it Salsa. It was always a hit at cook outs.
I'm from Mazatlan Sinaloa and I prepared the authentic aguachile from my hometown mazatlan. This is not aguachile 😢 maybe American recipe style
I don't think I'll make this any time soon, but I feel like I learned something and enjoyed the video.
MMMM I think the only plus-up might be some sliced or cubed avocado as part of the garnish
yesss as a garnish. always cut it fresh, after it’s all done and ready to eat. the liquid changes the texture if u add it to the mixture.
I was just thinking that same thing
I am not the only one who has this idea lol
I was really surprised he didn’t
Chili pequin work really well too
Avacado does take this to another level! Looks very good
Greetings from Redondo Beach CA🌷 This is perfect for Summer. Very refreshing appetizer. Thanks again for sharing. Cheers!
Omg yum. Need to try this asap. This and the golden state gazpacho would be awesome
Thank you - inspired me to go out and have ceviche -- and then try this when I am not this hungry.
Looks delicious! You made it look so easy!
Would slightly thickening the sauce after marinating be recommended?
Hmm...great idea. And ideas to tweek a'lil. Thinking about small sushi grade tuna cubes (1/2") in that mix.
I will definitely try this recipe! ❤ thank you so much!!!
Please give us a tour of your garden! 🥰
If I’m not into shrimp, would this work with a sushi-grade tuna do you think?
Yes it absolutely would
Absolutely, you could aso do it with steak if you're feeling adventurous
this man was such a national treasure.
Was? Um, you mean is? ;)
He died like he lived - eating Aguachile
@foodwishes the stories of your demise seem to be deliciously exaggerated.
@@foodwishesYou will be remembered. You were the Chef John of your allium-watered prawn. 😢
@@johnr797wtf, he’s still here, he’s not leaving.
I like to do a very similar recipe but with thin sliced green apple
Last night I arrived here in Panama City, where I'll live for a year. And... yeah, no way I'm turning on an oven this year. Great timing!!
A dish I’ve never heard of in my lifetime… Nice! had me at garlic shrimp
Thank you, this looks like a great addition to my company foods recipes.
Thank you for your videos I always appreciate them
Yay Chef John!
Chef John you are AMAZING!!! I am so trying this! If you are ever in Philly please stop by for some Moroccan food :) ~John El Hanafi
ooh, are you inviting him to your house or do you know of a good moroccan spot in philly? i only know about marrakesh
Would I be wrong to cook my shrimp and let them chill before doing this? I just don’t know about raw shrimp.
Devine.....
Next jalisco style shrimp cocktail ❤
I love your videos. Can you do a Chaoshou recipe
Made my mouth water 🤤 just missing a corona! 🍺
No that looks like food. Celebrating the ingredients. This one is new to me but I do like the concept. Well done sir! More like this, sushi, sashimi, pokebowls, cevice etc. Those are my food wishes.
So, this is what happens when ceviche spends the night with gaspacho.... 😂
Not a big ceviche fan, but this looks delicious with the shrimp 😋😋
My kids and I are super Chef John fans. We LOVE his videos and have tried so many of his recipes. Favorite so far was the pork baked in a pumpkin. So many recipes have just been so much fun to try and very delicious. We were scanning YT videos and stopped on this one. We read the description and were absoluty gob smacked at how wholly unappetizing this dish appears. We gave the video a look to check to see if it was as not good as it appears and NOTHING about this dish looks like something we'd like to try. Please don't read this as an insult because it's not. We LOVE Chef Jon. His lilting narration, humor, talent and learning new dishes. My daughter and I are just really taken aback that this dish has no appeal at all. It has everything we do not like. So, not only is Chef John an amazing artist and presenter, he has been able to combine so many unappetizing elements all in one dish. 😄
I just wanted to say how much I appreciate you saying "garlic-forward" rather than the lazy and disgusting sounding "garlicky." Which I hate so thanks again for being more creative with the wording. Cheers
Thanks for the great video ❤
Another great recipe - looks great !
Never heard of this. Im making shrimp toast soon and was wondering what to do with the leftover shrimp (I buy the 2lb frozen bags)...Im going to do this.
Red garlic sounds Wonderful! Is it as good as the purple garlic?
The chopped garlic looked just like regular garlic, just in red skins.
This reminds me of a dish in Trinidad and Tobago called Sous (Sa ous)
yum!
We make souse in the UK,I remember being taught to make souse mackerel in school.
This is a 3 beer minimum dish. Screams summer to me.
Looks good! I add a couple of tomatillos to the sauce, too. I also only buy Texas/Mexico gulf shrimp. Sprouts Market has some good ones.
Any suggestions for those of us who taste soap when they eat cilantro? My son and I both react that way. With so many recipes calling for cilantro, is there any other herb that comes close to the cilantro taste we can substitute? I’ve used parsley, but parsley has its own flavor which is not at all close to what cilantro is supposed to taste like. All suggestions are welcome.
I don’t think there is any herb that tastes like cilantro,but I think perhaps mint would go quite well in this dish.The reason so many dishes have cilantro is because they are dishes that come from countries that use cilantro as there main green herb.Funny thing is I don’t like parsley,if I make tabbouleh salad I use cilantro,in the place of parsley.
@@JanetBrown-px2jn
I would love to be able to use cilantro, but the taste is so off putting that the dish is ruined for me. We live with our son and his wife. My husband and DIL have no problem with cilantro, but it’s another story for my son and me.
Thanks for the suggestion. I will give the mint a try. I use that in my tzatziki all the time along with dill.
I don't have any shrimp, but I do have cod and pollock fillets in the freezer...! This is SO my jam. Thanks, Chef!
For those unfortunate among us for whom Cilantro tastes terrible, what herb would be a good choice to replace it? Tarragon? Parsley? Mint??
By the way guys, Tighten Up the Texture will be playing at Gabe’s this weekend, no cover charge
Question- I’ve been craving aguachile but I’m pregnant.. do you think cooking the shrimp would completely ruin it ?
This is a super interesting recipe
Good chili shrimp garlic.
I have a lot of leftover chili dogs so I'll use them instead of chilis
Youre the David Miscavige of eating 4 servings straight outta the bowl like a savage.
And must know where is shelly miscavige.
Can i substitute parsley for cilantro 😬 my husband is one of the soap people.
Uncooked shrimp has the most taurine as well. Good for longevity??? Maybe...
One day I have to try putting a slight grill to ceviche
Can you substitute the cilantro with like parsley? Im sadly one of them "soap-people".
Im a father of two little daughters, which are not eating everything and my wife is vegitarian - not the start of a joke. I enjoy your recipice a lot. How do I preservere something like Shrimp "Aguachile" in the frindge?
Looks delish! With that much raw garlic you gonna be tasting that for days man
I wish chiltepin peppers were easier to source. They're awesome.
On the menu list for next year. I am hosting a 70th Birthday party for my husband, and I need ideas.
this looks AMAZING, I'm going to make this ASAP!!! I'll be sure to take photos and share :D
Can I make this with fish like a fish ceviche?
Seeing "aguachile" directly translated to English is funny
Looking so tasty 💕🔥🔥👌👌👌
I wonder how mint would go along with the cilantro?
NICE
I'm thinking the best way to eat this would be with tostones!
Avocado would definitely help cool the burn and bring out the flavors too.
Im not hungry but I really want to drink that juice. Im off to hit my pickle jar.
YUMMMMM !
Are shrimp safe to eat raw?
They’re not raw. The lemon cooks them
@@Karlaarj He says in the video it doesn't cook them - it denatures them. And my question still stands - is it safe to eat denatured shrimp? Does lemon juice kill parasites?
YUM
Could you replace the shrimp with a white fish?
I am not Latino but my Latino friends pronounce this ah-wha-chee-leh. The "ah" is sometimes so fast and blended with the "wha" sound that it's practically skipped - 'guachile
This looks amazing, but please, Chef, for the love of all that is spanish: agua-CHEE-lay, not agua-chili. Still going to make it!
You gotta try it with salsa verde Tostitos!
8/10/23, Up coming perfect weather this weekend for a pool side soiree. Mid 80's, low humidity, light breeze. We are on the Eastern Shore of Maryland, so I can see this with many types of seafood. It is definitely going to be on the table. Test batch tonight. Real deal for Sunday. Perfect timing! EDIT - Love the deep juice grove pool on the cutting board. I'll be adding that to one of the board builds for the spring's runs.
gonna have to find the best quality shrimp around... afraid that's not gonna be in my small area
Looks delicious. 👌
In being Australian, our "Let's not turn the oven on since it's too hot" weather is still a few months away yet.
So I now have something to look forward too.
wow 👀 👍🙏✋
How safe is it to eat right away without letting it “cook” first?
Heartburn in a bowl! No thank you
This is one example of a dish that I feel cannot be changed to cater to cilantro haters like myself. Did I mention I'm also allergic to shrimps? 😭
Cilantro can be substituted with mint and/or parsley, and you could use fresh salmon
I would recommend substituting tomatoes for the cilantro and beef for the shrimp, and then heating it and you will be fine
Nice preparation. But a bit more info on denaturation would actually be welcome. It is one of the more unusual methods of 'cooking', plus using raw seafood requires understanding and appropriate precautions.
My taste buds like ceviche, but my mind recoils… it’s a tough one.
My food wish: omelet cups
Would addition of a little gin work in this recipe?
Bingo! Or tequila?
Yes, on the side with tonic in large quantities