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Shrimp Aguachile

Shrimp Aguachile

A vibrant and refreshing Mexican seafood dish made with fresh shrimp, zesty lime juice, cilantro, green chiles, garlic, crisp cucumber, and thinly sliced red onion. This colorful aguachile is bright, spicy, tangy, naturally low-carb, and packed with fresh coastal flavor.
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Prep Time 20 minutes
Chill Time 15 minutes
Total Time 35 minutes
Servings: 4
Course: Appetizer, Lunch, Seafood
Cuisine: Mexican
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

For the Shrimp
  • 1 lb 450 g fresh medium-to-large shrimp, peeled and deveined
  • ½ small red onion very thinly sliced
  • ½ cucumber thinly sliced
  • 1 –2 fresh jalapeños or serrano chiles thinly sliced
  • Fresh cilantro leaves for garnish
  • Lime wedges for serving
For the Aguachile Sauce
  • ½ cup fresh lime juice approximately 4–6 limes
  • 1 cup fresh cilantro loosely packed
  • 2 –3 jalapeños or serrano chiles adjusted to taste
  • 1 small garlic clove
  • ½ teaspoon salt or to taste
  • ¼ teaspoon freshly ground black pepper
  • 2 –3 tablespoons cold water if needed to loosen the sauce

Equipment

  • Sharp chef's knife
  • Cutting board
  • Blender or food processor
  • Citrus juicer
  • Mixing bowl
  • Measuring spoons and cups
  • Shallow serving plate or modern white ceramic dish
  • Refrigerator

Method
 

Prepare the shrimp:
  1. Peel and devein the shrimp, then rinse briefly under cold water and pat completely dry. For a traditional presentation, butterfly each shrimp by making a lengthwise cut along the back without cutting all the way through. Keep the shrimp refrigerated while preparing the remaining ingredients.
Prepare the vegetables:
  1. Thinly slice the red onion, cucumber, and fresh chiles. For a milder onion flavor, soak the sliced red onion in ice water for about 10 minutes, then drain and pat dry.
Make the aguachile sauce:
  1. Add the fresh lime juice, cilantro, jalapeños or serrano chiles, garlic, salt, and black pepper to a blender. Blend until smooth and vibrant green. Taste and adjust the salt, lime, cilantro, or chile according to preference.
Arrange the shrimp:
  1. Place the prepared shrimp in a shallow serving dish, spreading them out so the lime-chile mixture can reach as much of the seafood as possible.
Add the aguachile sauce:
  1. Pour the green aguachile sauce evenly over the shrimp. Gently spoon the sauce over the top without aggressively mixing the seafood.
Add the vegetables:
  1. Arrange the sliced red onion, cucumber, and fresh chile over and around the shrimp. Keep some of the shrimp visible for an attractive presentation.
Chill briefly:
  1. Refrigerate the assembled aguachile for about 10–15 minutes before serving. The shrimp will become firmer and more opaque as it sits in the acidic mixture.
Garnish and serve:
  1. Finish with fresh cilantro leaves and lime wedges. Serve immediately while the shrimp and vegetables are cold, fresh, and crisp.

Notes

Use the freshest shrimp available and keep it properly chilled throughout preparation.
Traditional aguachile commonly uses raw shrimp. Lime juice changes the texture and appearance of raw shrimp but should not be considered equivalent to cooking with heat.
For anyone who should avoid raw seafood, use properly cooked and thoroughly chilled shrimp instead.
Adjust the amount and type of chile according to your preferred spice level. Serranos generally provide more heat than jalapeños.
Freshly squeezed lime juice gives the best flavor and brightness.
Serve soon after preparation for the best texture and freshness.
Do not leave the finished aguachile at room temperature for an extended period.
For a creamier variation, serve with fresh avocado slices.
Crisp tortilla chips or tostadas make excellent accompaniments.