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.
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. 😄
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!
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
yeah me too, also instead of cucumber and cilantro I'll be using macaroni noodles I'll be sure and leave a detailed review of the recipe with these substitutions
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.
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
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?
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.
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.
@@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?
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.
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.
The vegetables looked good with the sauce on,but did nothing to enhance the look of those nice prawns?having said that,I'll still give it a go?from a hungry BIGMICK IN THE UK 🇬🇧
