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Aguachile Con Camarones

Shrimp ceviche marinated in cucumber chile herb “water” with Harpke Farms heirloom tomatoes, cilantro and micro herbs.

Preparation and Plating

Poach and chill shrimp. Dice and slice tomatoes, cucumber, onion and serrano pepper and hold in the refrigerator. Prepare Agua Chile right before plating the dish (see recipe below) to plate toss shrimp, cucumber, heirloom tomato, chile and onions gently and season lightly with salt. Place mixture in a chilled bowl. Pour enough agua chile over the ingredients in each bowl about 2 to 3 ounces it should be a bit soupy. Next mix micro cilantro, garlic chives and pea tendrils and sprinkle them over the top of the ceviche. Sprinkle with a pinch of sea salt and a drizzle of olive oil and serve quickly. The agua chile loses its vibrant freshness if it sits too long.


  • 16 medium sized shrimp, peeled and deveined
  • 2 cups agua chile marinade (see recipe below)
  • 2 large Harpke Farms heirloom tomatoes large diced
  • 2 cups diced European cucumber large diced
  • 1 cup red onion thinly sliced
  • 2 serrano chiles sliced into thin rings
  • ¼ cup Harpke Farms garlic chives
  • ¼ cup Harpke Farms micro cilantro
  • ½ cup Harpke Farms Pea Tendrils
  • 4 tablespoons extra virgin olive oil
  • 2 teaspoons sea salt

Agua Chile

Preparation and Plating

Place all ingredients into the pitcher of an electric blender and puree until smooth.  Do not over blend or you will lose the vibrant green color and fresh herbal flavors.  Next strain liquid through a fine mesh strainer lined with cheesecloth.  If you do not have cheesecloth a clean kitchen towel, paper towel or coffee filter will work.  Liquid should be chilled before using so I recommend placing it in the freezer for about 5 minutes before using.



  • 1 bunch cilantro washed and chopped stems and all
  • 2 cups euro cucumber roughly chopped
  • 2 to 4 serrano chiles depending on spice level preferences
  • 2 garlic cloves
  • 1/2 cup scallions roughly chopped with green tops and all
  • ½ cup fresh squeezed lime juice
  • ½ teaspoon sea salt

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