Mexican Shrimp Aguachile

Mexican Shrimp Aguachile
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Aguachile (literally "chile water") is a bold and spicy dish from the Pacific coast of Mexico, especially Sinaloa. It's like ceviche’s wilder cousin  Featuring raw shrimp quickly "cooked" in lime juice, then drenched in a punchy green chili sauce with cilantro, cucumber, garlic, and serrano peppers. It’s cool, fiery, and perfect for hot days, margaritas, and fresh tortillas.

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Yields2 Servings
Prep Time30 minsTotal Time30 mins
For the Shrimp
 1 lb raw shrimp, peeled and deveined (butterflied if large)
 ½ tsp salt
 ½ cup freshly squeezed lime juice (about 4–6 limes)
 Ice water (to shock the shrimp, optional)
For the Aguachile Sauce
 2 fresh serrano or jalapeño chiles (seeded for less heat)
 1 small cucumber, peeled and chopped
 1 clove small garlic
 1 handful fresh cilantro (stems and leaves)
 ¼ cup lime juice
 2 tbsp olive oil or avocado oil
 Salt to taste
 Splash of cold water to blend, if needed
For Serving
 ¼ red onion, thinly sliced (soaked in water if too sharp)
 ½ cucumber, thinly sliced
 Radish slices (optional)
 Avocado slices (optional)
 Fresh cilantro leaves
 Tortilla chips or tostadas
 Lime wedges
Prepare the Shrimp
1

  1. Slice shrimp in half lengthwise (butterfly) if large.

  2. Toss with ½ tsp salt and ½ cup lime juice in a bowl.

  3. Let sit 15–20 minutes, until they turn opaque (they "cook" in the lime).

  4. Optional: briefly shock in ice water to halt cooking for a more tender texture. Drain well.

Make the Aguachile Sauce
2

  1. In a blender, combine:

    • Chiles

    • Chopped cucumber

    • Garlic

    • Cilantro

    • Lime juice

    • Olive oil

    • Pinch of salt

  2. Blend until smooth. Taste and adjust heat, acidity, and salt. Add cold water if too thick.

Assemble the Dish
3

  1. Arrange shrimp in a shallow dish or platter.

  2. Pour green aguachile sauce over the shrimp.

  3. Top with onion slices, cucumber, radish, and avocado.

  4. Chill in the fridge for 10–15 minutes before serving, if desired.

To Serve
4

  • Serve cold with:

    • Tostadas, tortilla chips, or saltine crackers

    • Lime wedges for extra zing

    • Ice-cold cerveza or tequila-based cocktails

Variations
5

  • Add sliced mango, pineapple, or jícama for sweetness and crunch

  • Use scallops or white fish instead of shrimp

  • Try Aguachile Rojo with dried chilies and tomato

Pairing Suggestions
6

  • Drink: Michelada, Paloma, or a crisp Mexican lager

  • Non-alcoholic: Cucumber-lime agua fresca or cold hibiscus tea

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Ingredients

For the Shrimp
 1 lb raw shrimp, peeled and deveined (butterflied if large)
 ½ tsp salt
 ½ cup freshly squeezed lime juice (about 4–6 limes)
 Ice water (to shock the shrimp, optional)
For the Aguachile Sauce
 2 fresh serrano or jalapeño chiles (seeded for less heat)
 1 small cucumber, peeled and chopped
 1 clove small garlic
 1 handful fresh cilantro (stems and leaves)
 ¼ cup lime juice
 2 tbsp olive oil or avocado oil
 Salt to taste
 Splash of cold water to blend, if needed
For Serving
 ¼ red onion, thinly sliced (soaked in water if too sharp)
 ½ cucumber, thinly sliced
 Radish slices (optional)
 Avocado slices (optional)
 Fresh cilantro leaves
 Tortilla chips or tostadas
 Lime wedges
Mexican Shrimp Aguachile
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