📝 About This Recipe
A coastal masterpiece originating from the state of Sinaloa, Aguachile Verde is the vibrant, fiery cousin of traditional ceviche. Fresh, butterflied shrimp are 'cooked' almost instantly in a pungent, herbaceous lime and serrano chili bath that awakens every sense. This dish is a celebration of purity and heat, offering a crisp, refreshing crunch that makes it the ultimate summer appetizer.
🥗 Ingredients
The Seafood
- 1.5 pounds Large Shrimp (21/25 count, peeled, deveined, and tails removed)
- 1 teaspoon Kosher Salt (to season the shrimp initially)
The Green Marinade (The Aguachile)
- 1 cup Fresh Lime Juice (about 8-10 juicy limes, freshly squeezed)
- 3-4 pieces Serrano Peppers (stems removed; use more or less depending on heat preference)
- 1 bunch Fresh Cilantro (stems included for maximum flavor)
- 1/2 piece English Cucumber (peeled and chopped for the blender)
- 1 piece Garlic Cloves (small clove, peeled)
- 1/2 teaspoon Sea Salt (or to taste)
Plating and Texture
- 1/2 piece Red Onion (very thinly sliced into half-moons)
- 1/2 piece English Cucumber (sliced into thin rounds or half-moons)
- 2 pieces Avocado (ripe, sliced or cubed)
- 3 pieces Radishes (thinly sliced for crunch)
👨🍳 Instructions
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1
Prepare the shrimp by butterflying them: use a small paring knife to cut along the back of the shrimp, slicing deeply but not all the way through, so the shrimp opens up like a book.
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2
Place the butterflied shrimp in a large glass or ceramic shallow bowl. Sprinkle with 1 teaspoon of kosher salt, toss gently, and arrange them in a single layer. Refrigerate while you prepare the sauce.
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3
In a high-speed blender, combine the fresh lime juice, serrano peppers, the bunch of cilantro, 1/2 of the chopped cucumber, and the garlic clove.
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4
Blend on high until the mixture is a vibrant, bright green liquid and completely smooth. Taste the marinade; it should be sharp, salty, and spicy.
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5
Remove the shrimp from the refrigerator. Pour the green marinade over the shrimp, ensuring every piece is completely submerged in the liquid.
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6
Add the thinly sliced red onions to the bowl, tossing them with the shrimp and lime juice. The acid will mellow the bite of the onions.
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7
Let the shrimp marinate for 15 to 20 minutes in the refrigerator. The shrimp are ready when they turn opaque and slightly firm. Do not over-marinate or they will become rubbery.
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8
While the shrimp marinate, prepare your garnishes: slice the remaining cucumber, radishes, and avocado.
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9
To serve, arrange the marinated shrimp on a large chilled platter. Pour the remaining green liquid from the bowl over the top.
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10
Tuck the cucumber slices and radish rounds between the shrimp for a beautiful presentation.
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11
Top the dish with the fresh avocado slices. The creaminess of the avocado is essential to balance the intense heat of the serranos.
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12
Finish with a final sprinkle of flaky sea salt and serve immediately while ice-cold.
💡 Chef's Tips
Use the freshest shrimp possible, preferably 'sushi-grade' or wild-caught, as the quality is the star of this raw preparation. To control the heat, remove the seeds and veins from the serrano peppers before blending; keep them in for an authentic 'aguachile' kick. Always use a non-reactive bowl (glass, ceramic, or stainless steel) because the high acidity of the lime juice will react with aluminum. If you prefer a milder flavor, you can substitute one serrano with a jalapeño for a fruitier, less intense spice profile. Do not let the shrimp sit in the lime juice for longer than 30 minutes, or the texture will change from tender to tough.
🍽️ Serving Suggestions
Serve with thick, crunchy corn tostadas or high-quality saltine crackers. Pair with a crisp, ice-cold Mexican lager or a Michelada with plenty of lime and salt. A side of tropical fruit, like mango or pineapple sprinkled with Tajín, complements the spicy green sauce. Keep a bottle of extra-virgin olive oil on the table; a tiny drizzle over the finished plate adds a luxurious mouthfeel. Offer extra lime wedges on the side for those who want an even brighter citrus punch.