Aguachile Recipe

How to make authentic Aguachile (aka Camarones en Aguachile), a flavorful Mexican appetizer, similar to ceviche, where shrimp is marinated in lime juice, but with the addition of chiles and cilantro. A simple and delicious appetizer that is low-carb and keto-friendly. Video

Ever since we got back from Mexico, I have been chomping at the bit to share this delicious Aguachile Recipe with you!

One of my favorite things to eat in Mexico, along with ceviche, is Aguachile. Ceviche and Aguachile are similar in that both are fish or shrimp, “cooked” in lime juice. But Aguachile takes it a step further by adding blended chiles and cilantro to the mix, giving it this vibrant green color and spicy deliciousness!

Aguachile literally means “chili water,” and this is what flavors the shrimp in this recipe. Spicy and full of flavor- I find this so incredibly addicting… and I can’t wait for you to try this!

Authentic Aguachile Recipe with Shrimp

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.

Prep: 30min

Total: 1h15min

Yield: 6

Serving Size: With 1 avocado ( ½ cup serving)

Nutrition Facts: servingSize With 1 avocado ( ½ cup serving) , calories 95 calories, Sugar 1.8 g, Sodium 360.8 mg, Fat 3.2 g, Saturated Fat 0.6 g, Trans Fat 0 g, Carbohydrate 5.5 g, Fiber 2.1 g, Protein 12.4 g, Cholesterol 91.2 mg

Ingredients:

• 1 pound raw shrimp (peeled and deveined, tails removed) ( or sub scallops- see notes)
• 1-2 large limes
• generous pinch salt
• ——
• ¼ of a red onion, very thinly sliced ( use a mandolin)
• generous pinch salt
• splash white vinegar ( optional, to brighten color)
• water to cover
• 1/2 cup fresh lime juice ( 2-3 limes) ( see notes)
• 1 garlic clove
• 1 cup cilantro, packed (half of a large bunch) tender stems OK
• 2 jalapeños, sliced in half lengthwise
• 1 serrano chili, sliced in half lengthwise ( optional for extra spicy)
• 1 teaspoon kosher salt
• 1 1/2 cups sliced Turkish or English cucumber
• avocado slices
• radish slices
• drizzle olive oil
• cilantro leaves
• tortilla chips or mini tostadas

Instruction:

1. 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 to cover the shrimp- which will cook the shrimp, turning them slightly pink. Sprinkle with a little salt. Turn shrimp over as needed to cook both sides in the lime juice – this will take about 20-30 minutes.
2. Thinly slice the red onion, place it in a bowl and 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.
3. Make the Aguachile Marinade: Place the ingredients in a blender and blend until smooth, for a full minute, scraping down sides as necessary. If you have excess lime juice marinating the shrimp you can use some of this in the blender to make your ½ cup.
4. Pour the aguachile marinade over the 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 30 minutes or up to 4 hours. This is best served cold!
5. When ready to serve, taste ( I like to taste on a tortilla chip) adjusting the salt. Add avocado slices to the top, scatter with fresh cilantro and an optional drizzle of olive oil.
6. Serve with tortilla chips or mini tostadas on the side.
7. Enjoy one of my favorite Mexican dishes!!!

Aguachile Recipe (Mexican Shrimp Ceviche)

This aguachile recipe is an essential Mexican ceviche from Sinaloa, made with shrimp and/or scallops in lime juice, cucumber and chilies to make the perfect dish.

Prep: 10min

Serving Size: 1 serving

Nutrition Facts: calories 35 kcal, Carbohydrate 9 g, Protein 1 g, Fat 1 g, Saturated Fat 1 g, Sodium 175 mg, Fiber 1 g, Sugar 3 g, unSaturated Fat 2 g, servingSize 1 serving

Ingredients:

• 1 pound raw shrimp (peeled, deveined and sliced in half lengthwise)
• 1 cup lime juice (about the juice from 3-4 large limes)
• Salt to taste
• 1 small red onion (thinly sliced)
• 1 teaspoon white vinegar
• 1 cup water
• 1/2 cup lime juice (reserved from cooking the shrimp)
• 1 tablespoon jugo maggi (or use soy sauce)
• 3 cloves garlic (chopped)
• 3/4 cup fresh cilantro
• 1 large jalapeno pepper (chopped)
• 1 serrano pepper (chopped)
• Salt to taste
• 1 medium cucumber (peeled and deseeded, sliced into crescents)
• 3 radishes (thinly sliced)
• 2 serrano peppers (thinly sliced)
• Chopped fresh cilantro
• Spicy chili flakes

Instruction:

1. Add salt to taste let the lime juice “cook” the shrimp for 30 minutes, flipping once part way through. The shrimp will turn pink in color.
2. While the shrimp is cooking, add the red onion to a bowl. Add the vinegar and enough water to cover the onions. Soak until ready to use.
3. Add the 1/2 cup reserved lime juice, jugo maggi (or soy sauce), garlic, cilantro, jalapeno, serrano, and salt to taste to a food processor. Process until smooth.
4. Serve cold with tortilla chips.

THE BEST AGUA CHILE VERDE MARISCOS MEXICANOS

FAQ

What is aguachile made of?

What is the difference between ceviche and aguachile?

How long does it take to make aguachile?

Is it safe to eat raw shrimp in aguachiles?