📝 About This Recipe
A vibrant jewel of Mexican coastal cuisine, Aguachile Verde is a celebration of ultra-fresh shrimp 'cooked' instantly in a piquant lime and chili bath. Originating from the state of Sinaloa, this dish balances the electric heat of serrano peppers with the cooling crunch of cucumber and the buttery richness of avocado. It is a refreshing, light, and exhilarating seafood experience that captures the essence of the Pacific coast in every bite.
🥗 Ingredients
The Seafood
- 1 pound Large Shrimp (fresh, 21/25 count, peeled, deveined, and butterflied)
- 1 teaspoon Kosher Salt (plus more to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
The 'Green' Marinade
- 1 cup Fresh Lime Juice (about 8-10 juicy limes)
- 2-4 pieces Serrano Peppers (stemmed; use more for extra heat)
- 1 bunch Fresh Cilantro (leaves and tender stems)
- 1/4 piece English Cucumber (peeled and chopped for the sauce)
- 1 clove Garlic (small)
Plating and Texture
- 1/2 medium Red Onion (very thinly sliced into half-moons)
- 1/2 piece English Cucumber (sliced into thin half-moons)
- 1 large Avocado (firm but ripe, sliced)
- 3 pieces Radishes (thinly sliced for crunch)
👨🍳 Instructions
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1
Prepare the shrimp by removing the shells and tails. Use a paring knife to butterfly them deeply along the back, removing the vein and allowing them to lay flat in a heart shape.
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2
Rinse the butterflied shrimp under cold water and pat them thoroughly dry with paper towels. This ensures the marinade isn't diluted.
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3
Arrange the shrimp in a single layer on a wide, chilled platter or glass baking dish. Season evenly with kosher salt and cracked black pepper.
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4
Place the thinly sliced red onions in a small bowl of ice water for 10 minutes to remove their harsh bite, then drain and pat dry.
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5
In a high-speed blender, combine the lime juice, serrano peppers, cilantro, 1/4 of the cucumber, and the garlic clove.
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6
Blend on high until the sauce is completely smooth and turns a vibrant, electric green. Taste and add a pinch of salt if needed.
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7
Pour the green marinade over the seasoned shrimp, ensuring every piece is fully submerged in the liquid.
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8
Let the shrimp marinate for only 10 to 15 minutes. The acid in the lime will turn the shrimp opaque; do not over-marinate or the texture will become rubbery.
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9
While the shrimp cures, tuck the cucumber slices and radish slices in between the shrimp for an attractive presentation.
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10
Scatter the drained red onions over the top of the dish.
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11
Garnish with fresh avocado slices and a few extra sprigs of cilantro.
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12
Serve immediately while chilled, accompanied by crispy corn tostadas or saltine crackers.
💡 Chef's Tips
Always use the freshest seafood possible; since the shrimp isn't cooked with heat, quality is paramount. To control the heat, remove the seeds and veins from the serrano peppers before blending. Ensure your lime juice is freshly squeezed; bottled juice will lack the bright enzymatic action needed to 'cook' the shrimp. Keep the platter in the refrigerator until the very moment of serving to maintain a crisp, refreshing temperature. If you prefer a milder flavor, substitute one serrano with a jalapeño or even a small piece of green bell pepper.
🍽️ Serving Suggestions
Serve with thick, crunchy corn tostadas or high-quality saltine crackers. Pair with a crisp Mexican Lager or a chilled glass of Albariño wine. Provide a bottle of Salsa Huichol or Valentina on the side for those who want an extra kick. Serve alongside a bowl of fresh tortilla chips and extra lime wedges. A side of cold, sliced jicama with tajín makes a wonderful textural accompaniment.