Aguachile Recipe Recipe
An authentic Aguachile Recipe with Shrimp! Similar to ceviche, shrimp is sliced in half, and cooked in a mixture of lime juice, chiles and cilantro. A flavorful, simple and delicious appetizer! Serve with cucumber, avocado and tortilla chips.
How to Make the Best Aguachile Recipe
Aguachile is an authentic Mexican appetizer that showcases fresh, vibrant flavors in every bite. This stunning dish features tender shrimp that are gently “cooked” by lime juice, then bathed in a bright, spicy marinade made from fresh cilantro, jalapeños, and serrano chiles. The result is a refreshing, citrus-forward appetizer that’s perfect for warm weather entertaining.
Similar to ceviche, aguachile requires no traditional cooking but relies on the acid in lime juice to prepare the shrimp. The technique is simple but requires the freshest ingredients possible. The marinade comes together quickly in a blender, creating a smooth, herbaceous sauce that perfectly complements the delicate shrimp.
Serve this impressive appetizer chilled with crisp tortilla chips, fresh avocado slices, cool cucumber, and bright radish. Your guests will be amazed at how restaurant-quality this dish is, and even more surprised at how easy it is to prepare. It’s an ideal dish for dinner parties, summer gatherings, or any time you want to impress with authentic Mexican cuisine.
Aguachile Recipe
An authentic Aguachile Recipe with Shrimp! Similar to ceviche, shrimp is sliced in half, and cooked in a mixture of lime juice, chiles and cilantro. A flavorful, simple and delicious appetizer! Serve with cucumber, avocado and tortilla chips.
Ingredients
Shrimp
Aguachile Marinade
For the Onions
For Serving
Instructions
Prepare the Shrimp
- Slice the shrimp in half lengthwise and remove any veins or tails.
- Place in a shallow serving dish in one layer if possible.
- Squeeze with enough lime juice to cover the shrimp, which will cook the shrimp and turn them slightly pink.
- Sprinkle with a little salt and turn shrimp over as needed to cook both sides in the lime juice.
- This will take about 20-30 minutes for the shrimp to fully cook.
Prepare the Onions
- Thinly slice the red onion and place it in a bowl.
- Season generously with salt.
- Pour just enough water to cover the onions.
- Optional: Add a splash of white vinegar to enhance and bring out the red color of the onion.
Make the Aguachile Marinade
- Place all marinade ingredients in a blender: lime juice, garlic, cilantro, jalapeños, serrano chili, and kosher salt.
- Blend until smooth for a full minute, scraping down sides as necessary.
- If you have excess lime juice from marinating the shrimp, you can use some of this in the blender to make your ½ cup of lime juice.
Assemble
- Pour the aguachile marinade over the cooked shrimp and toss to coat.
- Drain the onions and scatter them over top, mixing them in slightly.
- Add cucumber or radishes if you like.
- Refrigerate for 30 minutes or up to 4 hours. This is best served cold!
Serve
- When ready to serve, taste (preferably on a tortilla chip) and adjust the salt as needed.
- Add avocado slices to the top and scatter with fresh cilantro.
- Add an optional drizzle of olive oil.
- Serve with tortilla chips or mini tostadas on the side.
Notes
- Aguachile is best served cold and can be made up to 4 hours ahead.
- You can substitute scallops for the shrimp if desired.
- For a less spicy version, use only jalapeños and omit the serrano chili.
- Lime juice is essential for 'cooking' the shrimp in this raw preparation.
