Eating a freshly shucked oyster is one of the most unique experiences in the world. The briny ocean flavor with the sweet almost buttery finish is something that only nature could create. When you have food that is this good naturally you almost don’t want to add anything to it. But if you do add some flavors it better complement the oyster, not over power it. Aguachile is a Mexican dish that can be made with different types of seafood including shrimp and fish. In English Aquachile translates to “chile water”. It’s made from just a few ingredients simple ingredients mainly the juice or “water” from serranos, jalapeños and limes. Fresh raw seafood is placed in the sauce and cured by the acids from the lime juice. Similar to oysters aquachile sauce has a bright, clean and refreshing taste. The spicy kick you get at the end pairs perfectly with oysters. I’ve made these with many different types of oysters and they came out great every time. So grab your shucking gear and some serranos and let’s make some oyster aquachile.
24 fresh oysters
1/2 cup lime juice
1 cup Cilantro
4 garlic cloves
1 teaspoon salt
Cucumber, seeded and diced
1/4 cup cilantro, finely chopped for serving
Add Serranos, jalapeños, lime juice, cilantro, garlic and salt to a blender. Blend until smooth. Strain aquachiles sauce through cheesecloth or a mesh strainer into a bowl. Cover bowl and refrigerate for 30 minutes.
Scrub oysters with brush to remove grit. Rinse off any leftover dirt with cold water. Shuck oysters leaving them on the half shell. Arrange shucked oysters on a plate or tray of ice for serving. Top each oyster with cucumbers, shallots, and aquachile sauce.