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Mexican

Aguachile

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

cevicheMediumMexican
Prep20 min0Total20 minServes8Tempcold
✓ gluten-free✓ dairy-free
⚠ Contains: 🦐 Shellfish
Recipe
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
  1. 1Blend lime juice, serranos, cilantro, and pinch of salt until smooth
  2. 2Arrange butterflied shrimp on cold plate in single layer
  3. 3Pour green sauce over shrimp just before serving
  4. 4Top with cucumber and red onion slices
  5. 5Serve immediately with tostadas
Notes
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 & Origin

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.

Pairs Well With
tequilamezcalbeer
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