📝 About This Recipe
Transport your senses to the sun-drenched coast of Sinaloa with this vibrant, electric Aguachile Verde. Unlike traditional ceviche, Aguachile is served almost immediately after the shrimp hits the lime juice, ensuring a buttery texture that pops against a fiery, herbaceous sauce of serrano peppers and fresh cilantro. It is a masterclass in balance—salty, sour, and spicy—making it the quintessential refreshing starter for any seafood lover.
🥗 Ingredients
The Shrimp
- 1 pound Large Shrimp (raw, peeled, deveined, and butterflied (size 21/25))
- 1 teaspoon Kosher Salt (to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
The 'Chile Water' Sauce
- 1 cup Fresh Lime Juice (about 8-10 juicy limes, freshly squeezed)
- 3 pieces Serrano Peppers (stems removed; use 2 for milder heat)
- 1 bunch Fresh Cilantro (leaves and tender stems)
- 1 clove Garlic (peeled)
- 1/4 cup Cucumber (peeled and chopped for the sauce base)
Plating and Garnish
- 1 half English Cucumber (sliced into thin half-moons)
- 1/2 medium Red Onion (very thinly sliced into slivers)
- 1 large Avocado (firm but ripe, sliced)
- 2 pieces Radishes (sliced paper-thin for crunch)
- 1 package Tostadas (corn tostadas for serving)
👨🍳 Instructions
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1
Start by prepping the shrimp. Ensure they are peeled and deveined. Using a paring knife, slice down the back of the shrimp (butterflying them) so they lay flat like a heart shape. This increases surface area for the lime juice to work its magic.
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2
Place the butterflied shrimp in a cold glass or ceramic bowl. Season generously with kosher salt and cracked black pepper. Toss to coat and keep chilled in the refrigerator while you prepare the sauce.
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3
In a high-speed blender, combine the fresh lime juice, serrano peppers, cilantro, the small portion of chopped cucumber, and the garlic clove.
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4
Blend on high until the sauce is completely smooth and bright green. Taste the sauce; it should be sharp, salty, and spicy. Adjust with more salt if needed.
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5
Prepare the red onion by soaking the thin slices in a bowl of ice water for 5 minutes. This removes the harsh 'bite' and keeps them incredibly crisp.
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6
Remove the shrimp from the fridge. Pour the bright green sauce over the shrimp until they are completely submerged.
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7
Let the shrimp marinate in the lime mixture for only 15 to 20 minutes. You want the exterior to turn opaque/white while the center remains tender and slightly translucent.
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8
While the shrimp cures, arrange the sliced cucumber half-moons in a decorative circular pattern on a large, shallow serving platter.
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9
Once the shrimp are ready, use tongs to arrange them over the cucumbers on the platter.
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10
Pour the remaining green sauce from the bowl over the entire platter.
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11
Top the dish with the drained red onion slivers, radish slices, and fresh avocado wedges.
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12
Serve immediately while ice-cold, accompanied by corn tostadas and extra lime wedges on the side.
💡 Chef's Tips
Use the freshest shrimp possible; since the 'cooking' is done by acidity, high-quality seafood is paramount. For a milder version, remove the seeds and veins from the serrano peppers before blending. Do not over-marinate; if the shrimp sit in the lime for over 30 minutes, they will become rubbery and tough. Always use a non-reactive bowl (glass or ceramic) to prevent a metallic taste from the lime juice. Serve on a chilled plate to keep the seafood at the perfect refreshing temperature.
🍽️ Serving Suggestions
Serve with crispy corn tostadas or high-quality saltine crackers. Pair with a crisp Mexican Lager or a chilled glass of Sauvignon Blanc. A side of Maggi seasoning or Huichol hot sauce allows guests to customize their salt and heat levels. Enjoy as a standalone appetizer or alongside a bowl of white rice for a light lunch. Follow with a cooling dessert like coconut flan or lime sorbet.