📝 About This Recipe
A vibrant jewel of Mexican coastal cuisine, Aguachile is a celebration of freshness where raw shrimp are 'cooked' instantly in a piquant lime and chili bath. Originating from the state of Sinaloa, this dish balances the bracing heat of serrano peppers with the cooling crunch of cucumber and red onion. It is a bright, electric appetizer that captures the essence of the Pacific Ocean in every bite.
🥗 Ingredients
The Shrimp
- 1 pound Large Shrimp (fresh, peeled, deveined, and butterflied)
- 1 teaspoon Kosher Salt (to season the shrimp initially)
- 1/2 teaspoon Black Pepper (freshly cracked)
The 'Chile Water' (Marinade)
- 1 cup Fresh Lime Juice (about 8-10 juicy limes)
- 3-4 pieces Serrano Peppers (stems removed; keep seeds for extra heat)
- 1 bunch Fresh Cilantro (leaves and tender stems)
- 1/4 piece English Cucumber (peeled and chopped for the blender base)
- 1 clove Garlic (small, peeled)
- 1/2 teaspoon Sea Salt (adjust to taste)
Plating and Texture
- 1/2 medium Red Onion (very thinly sliced into half-moons)
- 1/2 large English Cucumber (peeled, seeded, and sliced into half-moons)
- 1 large Hass Avocado (sliced or cubed for garnish)
- 2-3 pieces Radishes (thinly sliced for crunch)
- 1 tablespoon Extra Virgin Olive Oil (optional, for a silky finish)
👨🍳 Instructions
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1
Begin by prepping the shrimp: Ensure they are peeled and deveined. Using a paring knife, slice along the back of each shrimp deep enough to butterfly them so they lay flat like a heart shape.
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2
Place the butterflied shrimp in a shallow glass or ceramic bowl. Sprinkle with 1 teaspoon of kosher salt and black pepper. Toss gently and refrigerate while you prepare the marinade.
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3
Slice your red onion into paper-thin half-moons. To take the 'bite' out of the onion, rinse them under cold water for 30 seconds, drain well, and set aside.
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4
Prepare the cucumber by peeling it and slicing it lengthwise. Scoop out the seeds with a spoon, then slice into thin half-moons.
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5
In a high-speed blender, combine the fresh lime juice, serrano peppers, a handful of cilantro, the 1/4 piece of chopped cucumber, garlic, and sea salt.
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6
Blend on high until the liquid is a vibrant, electric green and completely smooth. Taste the sauce; it should be sharp, salty, and spicy.
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7
Remove the chilled shrimp from the refrigerator. Arrange them in a single layer across a wide, shallow serving platter.
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8
Pour the green 'aguachile' liquid over the shrimp, ensuring every piece is submerged. The acid in the lime will begin to 'cook' the protein immediately.
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9
Scatter the sliced red onions and cucumber half-moons evenly over the top of the shrimp.
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10
Let the dish marinate for at least 10 minutes, but no more than 20 minutes. You want the shrimp to turn slightly opaque while remaining tender and 'snappy'.
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11
Just before serving, garnish with fresh avocado slices, radish rounds, and a few extra sprigs of cilantro.
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12
Drizzle with a touch of extra virgin olive oil if desired to mellow the acidity and add a luxurious mouthfeel.
💡 Chef's Tips
Always use the freshest, highest-quality shrimp available, as they are served nearly raw; look for 'sushi-grade' or flash-frozen at sea. Do not over-marinate the shrimp; unlike ceviche, aguachile is meant to be served while the shrimp are still slightly translucent in the center. Adjust the heat by removing the seeds and veins from the serranos if you prefer a milder version, or swap for habanero for extreme heat. Keep everything ice-cold: chill your serving platter in the freezer for 10 minutes before plating to maintain the dish's crisp temperature. Use a mandoline for the onions and radishes to achieve that professional, paper-thin texture.
🍽️ Serving Suggestions
Serve with thick, crunchy corn tostadas or saltine crackers for the classic experience. Pair with a crisp, ice-cold Mexican lager or a glass of dry, citrusy Sauvignon Blanc. A side of extra hot sauce (like Huichol or Valentina) is essential for those who want more kick. Follow the meal with a refreshing hibiscus (Jamaica) iced tea to cleanse the palate. Serve as an appetizer before a main course of grilled fish or shrimp tacos.