Watermelon-Kimchi Aguachile
Shrimp, Watermelon, Cherry Tomatoes, Avocado, Fresno Chiles, Scallions, Sesame Seeds, Perilla Leaf
Chef Angel Barreto of Anju | Washington, D.C.
“This dish is inspired by the vibrant collision of Korean fermentation and Mexican coastal flavors—a celebration of heat, acid, and freshness. The watermelon brings a juicy, cooling sweetness that balances the funk and spice of kimchi and chiles. It’s playful and vibrant, with layers of flavor: the tartness of lime, the umami depth of kimchi brine, the brightness of herbs, and the satisfying crunch of chilled vegetables. I love creating dishes that reimagine tradition. It’s bold, yet familiar, a dish that captures the feeling of summer nights, rooftop drinks, and shared plates.” — Chef Angel Barreto
Adapted by StarChefs | June 2025 | Photo: Cameron Whitman
INGREDIENTS
Aguachile:
½ cup kimchi
156 grams watermelon juice
38 grams lime juice
16 grams Fresno chiles
4 grams garlic cloves
4 grams kosher salt
Shrimp:
5 large tiger shrimp, peeled and deveined
½ cup lime juice
1 teaspoon sesame oil
1 tablespoon kosher salt
To Assemble and Serve:
92 grams diced watermelon
64 grams cherry tomatoes, halved
50 grams thinly sliced Persian cucumbers
30 grams diced avocado
7 grams thinly sliced Fresno chiles
7 grams thinly sliced scallions
1 teaspoon toasted sesame seeds
1 perilla leaf, torn
Flaky salt
METHOD
For the Aguachile:
In a blender, combine all ingredients until smooth. Set aside.
For the Shrimp:
In a mixing bowl, combine all ingredients. Transfer to a resealable bag and refrigerate 10 minutes, or until shrimp becomes opaque.
To Assemble and Serve:
Spoon Aguachile into a shallow serving bowl. Top with Shrimp, watermelon, tomatoes, cucumbers, and avocado. Garnish with chiles, scallions, sesame seeds, and perilla leaf. Finish with salt.
