Tamarindo Habanero Aguachile

Menu PartAppetizer/Small Plate
Cuisine TypeAsian
Tamarindo Habanero Aguachile

Source: Recipe courtesy of Kikkoman and Chefs Roberto Perez and Francisco Leal

This simply stunning aguachile is a midsummer night's menu dream. Fresh, wild-caught butterflied shrimp, thinly sliced Persian cucumber and red onion, dressed with Spicy Ponzu and Tamarindo Habanero sauces, topped with a dash of crushed Chiltepin pepper (also known as Birds Eye pepper). 


For the Spicy Ponzu Sauce:

3 Tbsps. Gluten-Free Tamari Soy Sauce

2 Tbsps. fresh lime juice

1 Tbsp. water

1 ½ tsps. blended Chiltepin pepper

 Tamarindo Habanero Sauce:

Vegetable oil

10 grams chopped white onion

2 grams chopped garlic

.12 grams habanero pepper

30 grams seedless tamarind pulp

15 milliliters water

¼ cup lime juice

2 tablespoons Gluten-Free Tamari Soy Sauce

Pinch of onion powder, garlic powder blended Chiltepin peppers

Salt, to taste

For the aguachile:

24 large shrimp, butterflied

¼ cup lime juice

1 teaspoon kosher salt

Pepper, to taste

8 oz. thinly sliced Persian cucumber

4 oz. thinly sliced red onion

2 tablespoons Ponzu Citrus Seasoned Dressing & Sauce

½ avocado, sliced

Spicy Ponzu Sauce (recipe above)

Tostada or salted crackers for serving 


  1. To prepare Spicy Ponzu Sauce: In a mixing bowl, combine soy sauce, lime juice, water, blended Chiltepin peppers and mix thoroughly. Cover and refrigerate until ready to serve.
  2. To prepare Tamarindo Habanero Sauce: Heat a small amount of oil in a small skillet. Add onion, garlic and habanero peppers; cook until lightly browned.
  3. Stir together tamarind pulp and water and add to skillet. Cook over low heat just until all ingredients are incorporated and tamarind is softened. Stir in lime juice, soy sauce, onion powder, garlic powder and chiltepin pepper.
  4. Transfer to a small blender and blend until smooth; season to taste with salt.
  5. To prepare Augachile: Place shrimp in a large bowl and stir in lime juice, salt and pepper; let marinate for 20 minutes. Add cucumber and onion and toss lightly. Stir in citrus ponzu and Tamarindo Habanero Sauce.
  6. Place mixture onto 2 plates and top with avocado slices.
  7. Drizzle Spicy Ponzu Sauce around the shrimp mixture.
  8. Serve immediately with tostada or salted crackers of your choice.

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