Tostada is the name given to various Mexican and other Latin American dishes that include a toasted corn tortilla as the main base of their preparation, although wheat or other ingredient-based tostadas can also be found.
The Tostada de Aguachile features a fried corn tortilla with an Aguachile topping.
Aguachile is a raw fish dish from the northwestern region of Mexico, often prepared in a molcajete (mortar), originally made with boiled water and chiltepines, small round peppers from Sinaloa, and today is based on shrimp, immersed in a liquid seasoned with chilies, lime juice, salt, cucumber, and onion.
I paired it with Tepache, one of the most famous Mexican fermented drinks*, made from fermenting pineapple (the peels), sweetened with piloncillo or cane sugar and with cinnamon and served cold, especially at street vendors.
The Aguachile recipe is very similar to the Peruvian ceviche..
What is the difference between ceviche and aguachile?
Ceviche is marinated in lime for at least 30 minutes, while aguachile, once added to the marinade sauce, is served immediately.
Aguachiles are almost liquid and vary in colors including red, green, and even black, each made with different types of chilies and are much spicier than ceviche.
- Difficulty: Easy
- Cost: Medium
- Rest time: 35 Minutes
- Preparation time: 10 Minutes
- Portions: 4 servings
- Cooking methods: No cooking
- Cuisine: Mexican
- Seasonality: All seasons
Ingredients
- 4 corn tortillas
- 1.1 lbs shrimp (fresh)
- 1 cucumber
- 1 clove garlic
- 2 Jalapeño peppers
- 1/2 white onion
- to taste salt and pepper
- to taste olive oil
- 1 pineapple
- 1.1 lbs piloncillo (or cane sugar)
- 3 cinnamon sticks
- 2 cloves
Steps
For the tostada prepare the tortillas as indicated HERE and fry them in oil or toast in the oven for 10 minutes.
Aguachile:
Clean the shrimp, add the lime juice, salt, and pepper.
Refrigerate for 20 minutes.
Prepare the marinade sauce by blending the cilantro with half a cucumber, 1/2 cup of water, salt, pepper, garlic, and chili.
Slice the other half of the cucumber and the onion. Add them to the shrimp, mix, add a drizzle of olive oil, let it rest for another 5 minutes.
Add the sauce, wait 10 minutes, and serve over the tostadas.
In a jar, mix the pineapple peels (you can also add some of the pulp if you like) and the piloncillo (or cane sugar).
Cover with water. Add the cinnamon, cloves, cover with a cheesecloth and the lid, and let ferment for 2/3 days.
Strain the liquid through the cheesecloth and transfer to a pitcher with some ice.
Taste it for sweetness, in case you need more sugar.
And if you prefer a lighter version, mix half Tepache with the same amount of water.
*Tepache and other Mexican fermented beverages:
Tepache dates back to pre-Columbian Mexico, a time when the drink was popular among the Nahua of Central America and was considered sacred by the Maya, who used it during religious rituals.
Originally made from corn (In the Nahuatl language, the word tepiātl actually indicates a corn-based drink), among the variations of the typical pineapple-based tepache, there are non-alcoholic ones and those flavored with apple, guava, cactus, and orange.
Like many fermented drinks — including kombucha — tepache is good for digestion, and helps eliminate excess fluids as it is diuretic and draining. It is also antioxidant, and contains natural probiotics beneficial to the gut flora so much that it is considered one of the most important probiotic foods.
All of Mexico has a strong tradition of fermented beverages; it is also the home of pulque, the typical fermented wine of agave, and of teujino, the cold drink made from fermented corn.
All of Mexico has a strong tradition of fermented beverages; it is also the home of pulque, the typical fermented wine of agave, and of teujino, the cold drink made from fermented corn.
All of Mexico has a strong tradition of fermented beverages; it is also the home of pulque, the typical fermented wine of agave, and of teujino, the cold drink made from fermented corn.
All of Mexico has a strong tradition of fermented beverages; it is also the home of pulque, the typical fermented wine of agave, and of teujino, the cold drink made from fermented corn.
The tostada de Aguachile was the protagonist of a collaboration – contest on Instagram:
The tostada de Aguachile was the protagonist of a collaboration – contest on Instagram:
The tostada de Aguachile was the protagonist of a collaboration – contest on Instagram:
With prize: RUIMEN smartwatch !
With prize: RUIMEN smartwatch !
