Aguachile is a traditional Mexican dish that consists of raw shrimp marinated in a spicy lime and cilantro sauce. It is similar to ceviche, but with more heat and flavor from the chilies. Aguachile is a perfect appetizer for a hot summer day, as it is refreshing, light and easy to make. You can serve it with sliced cucumber, avocado and tortilla chips for a satisfying snack. Aguachile is also low-carb and keto-friendly, so you can enjoy it without guilt. Here is how to make authentic Aguachile with shrimp at home!
Ingredients
- 1 pound of raw shrimp (peeled, deveined and tails removed, or use scallops – see notes)
- 2 large limes
- Salt (to taste)
- 1/4 of a red onion (very thinly sliced, use a mandolin if possible)
- A splash of white vinegar (optional, to brighten the color of the onion)
- Water (to cover the onion)
- 1/2 cup of fresh lime juice (2-3 limes, see notes)
- 1 garlic clove
- 1 cup of cilantro (packed, half of a large bunch, tender stems are fine)
- 2 jalapenos (sliced in half lengthwise)
- 1 serrano chili (sliced in half lengthwise, optional for extra spicy)
- 1 teaspoon of kosher salt
- 1 1/2 cups of English cucumber (or sliced Turkish cucumber)
- Avocado slices (to serve)
- Radish slices (to serve)
- Olive oil (to drizzle)
- Cilantro leaves (to garnish)
- Mini tostadas or tortilla chips (to serve)
Instructions
- Cut the shrimp in half, or butterfly them if they are very small. Place them in a shallow glass or porcelain dish and squeeze the juice of two limes over them. Sprinkle with some salt and toss to coat well. Let them marinate for 20 minutes, turning them over halfway through, until they turn pink and opaque. This means they are “cooked” by the lime juice.
- In a small bowl, combine the sliced onion, some salt, water and vinegar if using. Stir well and let it soak for 15 minutes. This will soften and mellow the onion flavor.
- In a blender or food processor, add the lime juice, garlic, cilantro, jalapenos, serrano chili if using and salt. Blend until smooth and bright green. This is the aguachile sauce that will give the shrimp a lot of flavor and spice.
- Drain the onion and squeeze out the excess liquid. Add it to the shrimp along with some of the aguachile sauce. Mix well to combine. You can use as much or as little sauce as you like, depending on your preference.
- Stir in the cucumber slices and refrigerate until ready to serve. You can make this up to an hour ahead.
- Before serving, top with avocado slices, radish slices, olive oil and cilantro leaves. Serve with mini tostadas or tortilla chips and enjoy!
Notes
- You can use any fresh ocean fish for this recipe, such as sea bass, snapper, halibut or mahi-mahi. Do not use river fish.
- You can also use scallops instead of shrimp for a different variation.
- The amount of lime juice you need may vary depending on the size and juiciness of your limes. You want enough to cover the shrimp well and give them enough acidity to “cook” them.
- You can adjust the spiciness of this dish by using more or less chilies, or removing their seeds and membranes for less heat.
