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Home-Made with The Local Gest

On this new edition of Home-Made Chef Javier Suarez from The Local Gest in Cabbagetown shares His recipe for Camarones En Aguachile (Mexican Ceviche).

Located in the former spot of the Ben Wicks, The Local Gest (which just celebrated its one-year anniversary) serves up international cuisine with a Latin Touch. They focus on local ingredients (they even grow some of their produce on their own farm) as well as Ontario craft beers and Wines.

In addition to food, The Gest also serves as a music venue including live jazz on Sunday with established and emerging artists on the Toronto scene.

Here's what Javier had to say about his recipe:

"Camarones en aguachile is a Mexican ceviche where raw shrimp is marinated in a chile-lime juice mixture, or aguachile (“chile water”).  Like most ceviches it is prepared with few ingredients and uses the acid to cook the protein.

Camarones en aguachile is made from serrano chiles blended with lime juice, giving the dish intense heat and fresh chili flavor.  It's served with avocados and crispy toastadas, which helps to round out the heat."

Camarones en Aguachile  (Shrimp Aguachile)

Pep time 10 min    Total time to serving 2hrs 10 min        Servings   1


9 large tiger shrimp, shelled, de-veined and sliced in half lengthwise
1 English cucumber, peeled, seeded and chopped brunoise style
2 serrano chili peppers, seeded and diced
½ red onion julienned
1 avocado slivered
1 cup of tortilla chips
1 cup of lime juice
the zest of 1 medium orange
¼ of a cup of fresh mint finely chopped
a pinch of sea salt
a pinch of fresh ground pepper
3 ancho chili peppers
3 morita chili peppers
3 guajillo chili peppers
(above make the 3 chili oil)



Place the cucumber, the serrano chile, lime juice and mint in a blender or food processor and add a pinch of salt and fresh ground pepper.  Blend until  smooth, its okay if there are small chunks of serrano chili pepper.

Place the shrimp in a non-reactive bowl and pour the Aguachile mixture over the shrimp.  Cover with plastic wrap and refrigerate for at least two hours, (3 to 4 hours is recommended) stirring a couple times. 

Hydrate the guajillo, ancho and morita peppers in hot water for 2 min. Take the peppers out of the water and bake them in a tray at high temp for 5 min.
Blend the peppers with a ½ cup of oil, mix and put aside.

For more information on the restaurant and to see a complete menu and list of events, visit

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