📝 About This Recipe
Hailing from the coastal state of Sinaloa, Aguachile Verde is a bright, fiery, and incredibly refreshing celebration of raw shrimp 'cooked' instantly in a vibrant lime and chili bath. Unlike traditional ceviche, this dish is served almost immediately, preserving the snap of the shrimp and the electric green hue of the cilantro-based marinade. It is a perfect balance of citrus acidity, sharp heat from serrano peppers, and the cooling crunch of fresh cucumbers and red onions.
🥗 Ingredients
The Seafood
- 1 lb Large Shrimp (peeled, deveined, and butterflied (21/25 count))
- 1/2 teaspoon Kosher Salt (for initial seasoning)
The Green Marinade
- 1 cup Fresh Lime Juice (about 8-10 limes)
- 2-3 pieces Serrano Peppers (stems removed; use 3 for extra heat)
- 1 cup Fresh Cilantro (packed leaves and tender stems)
- 1/2 piece English Cucumber (peeled and chopped for blending)
- 1 clove Garlic (peeled)
- 1/2 teaspoon Sea Salt (to taste)
The Textures and Garnish
- 1/2 piece English Cucumber (sliced into thin half-moons)
- 1/2 medium Red Onion (very thinly sliced into slivers)
- 1 large Avocado (sliced or cubed)
- 2-3 pieces Radishes (thinly sliced for crunch)
- 1 pinch Flaky Sea Salt (for finishing)
- 1 pack Corn Tostadas (for serving)
👨🍳 Instructions
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1
Prepare the shrimp by peeling and deveining them if not already done. Butterfly each shrimp by cutting deeply along the back so they lay flat, which allows the lime juice to penetrate quickly.
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2
Place the butterflied shrimp in a wide glass or ceramic bowl. Sprinkle with 1/2 teaspoon of kosher salt, toss gently, and place in the refrigerator to keep chilled while you prepare the sauce.
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3
In a high-speed blender, combine the fresh lime juice, serrano peppers, 1 cup of cilantro, the chopped half of the cucumber, and the garlic clove.
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4
Blend on high until the mixture is completely smooth and turns a bright, vibrant green color. Taste the sauce; it should be zesty, spicy, and well-salted.
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5
Optional: Strain the green sauce through a fine-mesh sieve into a bowl if you prefer a perfectly smooth liquid, though many enjoy the slight texture of the pulp.
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6
Remove the shrimp from the refrigerator. Pour the green marinade over the shrimp, ensuring every piece is completely submerged.
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7
Add the thinly sliced red onions and the remaining cucumber half-moons to the bowl with the shrimp and marinade.
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8
Gently toss the mixture and let it sit for 10 to 15 minutes in the refrigerator. The shrimp will turn from translucent to opaque as the acid 'cooks' them.
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9
Arrange the aguachile on a large, chilled platter. Spread the shrimp out so they are not piled too high, allowing the presentation of the colors to shine.
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10
Top with the sliced avocado and radishes. Finish with a light sprinkle of flaky sea salt and a few extra cilantro leaves for garnish.
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11
Serve immediately while ice-cold with plenty of crispy corn tostadas on the side.
💡 Chef's Tips
Always use 'sushi-grade' or extremely fresh frozen shrimp since they are technically raw. Do not let the shrimp marinate for more than 20-30 minutes, or the texture will become rubbery and tough. If you are sensitive to heat, remove the seeds and veins from the serrano peppers before blending. For the best visual appeal, use a mandoline to get paper-thin slices of red onion and radish. Ensure your lime juice is freshly squeezed; bottled juice will lack the necessary brightness and floral notes.
🍽️ Serving Suggestions
Pair with a crisp, cold Mexican lager like Pacifico or Modelo Especial. Serve alongside a side of fresh mango or pineapple to provide a sweet contrast to the spicy lime. A small bottle of Salsa Huichol or your favorite Mexican hot sauce on the table is a must for heat-seekers. Enjoy as a light lunch or as a sophisticated appetizer for a summer backyard gathering.