cevicheMediumMexican

Aguachile

Sinaloan shrimp ceviche with fiery serrano-lime marinade—fresh, spicy, and bold

⏱️ Prep: 20min0⏰ Total: 20min👥 Serves: 8🌡️ cold

✓ gluten-free✓ dairy-free

⚠️ Contains: 🦐 Shellfish

Ingredients

1 lblarge shrimp(peeled, deveined, butterflied)
1 cuplime juice(fresh)
4serrano chiles(stemmed)
1 cupcilantro(packed)
0.5cucumber(thinly sliced)
0.5red onion(thinly sliced)

Instructions

Blend lime juice, serranos, cilantro, and pinch of salt until smooth
Arrange butterflied shrimp on cold plate in single layer
Pour green sauce over shrimp just before serving
Top with cucumber and red onion slices
Serve immediately with tostadas

💡 Pro Tips

Use the freshest shrimp possible. Slice shrimp butterflied for more surface area. Make the green sauce just before serving. Traditionally served on tostadas with cucumber and red onion.

📜 History

Aguachile (chile water) originated in Sinaloa on Mexicos Pacific coast. Unlike ceviche, which cooks in citrus, aguachile is meant to be eaten immediately while the shrimp is still essentially raw. The bright green sauce delivers an intense, fiery freshness.

Also pairs well with:

tequilamezcalbeer