Description
Aguachile is Mexico’s spicy, citrusy answer to ceviche—bursting with bright lime flavor, fresh herbs, and the fiery kick of green chiles. This no-cook shrimp recipe is quick, bold, and deeply refreshing. It’s perfect for warm days, light lunches, or an elegant appetizer that feels restaurant-worthy without the fuss. Fresh lime juice “cooks” the shrimp while a vivid green sauce made with jalapeños, cilantro, and garlic adds zest and heat. Topped with red onions, cucumber, and creamy avocado, this dish is as gorgeous as it is delicious. Serve it with crispy tostadas or chips for a dish that looks fancy but comes together in under an hour.
Ingredients
- 1 lb raw shrimp, peeled, deveined, and butterflied
- 1 ½ cups fresh lime juice (about 8–10 limes)
- Salt, to taste
- 2–3 jalapeños (or serranos for spicier version)
- 1 bunch cilantro (about 1 cup leaves)
- 2 garlic cloves
- Juice of 1 lime
- ½ small red onion, thinly sliced
- 1 small cucumber, peeled and thinly sliced
- 1 avocado, sliced or cubed
- Optional: radishes, tortilla chips or tostadas, flaky salt
Instructions
- Butterfly shrimp and place in a shallow dish. Cover with lime juice and a pinch of salt. Refrigerate for 15–30 minutes until opaque.
- Blend jalapeños, cilantro, garlic, lime juice, and salt into a smooth green sauce. Add a splash of water to thin if needed.
- Thinly slice red onion, cucumber, and optional radishes. Soak onion in cold water for 10 minutes if desired.
- Drain shrimp and combine with green sauce, onions, and cucumbers. Toss gently and chill for 5–10 more minutes.
- Serve topped with avocado and fresh cilantro. Pair with tostadas or tortilla chips.
Notes
- Adjust chile quantity to control heat.
- Always use fresh lime juice—bottled will affect flavor.
- Add a splash of orange juice or sugar to soften extra-tart limes.
- For a smoky version, try chipotle instead of green chiles.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Appetizer / Main
- Method: No-cook / Marinated
- Cuisine: Mexican