Spicy. Acidic. Raw. These are all the makings of an authentic shrimp aguachile. Aguachile is a type of Mexican ceviche that hails from Sinaloa. The most classic version is made with fresh raw shrimp, cucumber, red onion, lime juice, and chilies (typically serranos or jalapeños) that have been pulverized with some water—hence the name, which translates to “chili water.” It's usually served with avocado and tostadas, and is a popular snack with beer and tequila. 
  
Think of aguachile as the cousin of a ceviche. The biggest difference is that in a ceviche, the seafood is typically marinated in citrus for 15-20 minutes for optimal curing time. A traditional aguachile is meant to be served semi-immediately, which means it's just about sashimi-raw when you eat it. (Although many recipes will allow for a longer seafood marinating time).

Shrimp Aguachile Recipe Video

 Facts
   
• Serves: 4  
• Prep Time: 20 minutes 
• Marinate Time: 20-30 minutes 
• Total Time: 45 minutes to 1 hour 
    
Ingredients 
  
• For the Shrimp 
o 1 pound raw shrimp (peeled and deveined, tails removed) 
o 1-2 large limes, juiced 
o Generous pinch salt 
 
• For the pickled red onion 
o 1 small red onion, sliced thin 
o 4 TBSP white vinegar 
o 1 tsp salt 
 
• For the Aguachile Marinade 
o ¾ cups fresh lime juice (2-3 limes) 
o 1 cup cilantro, packed, tender stems are okay 
o ½ an English Cucumber, skin removed 
o ½ cup parsley, packed, tender stems are okay 
o 1-2 jalapenos, sliced in half lengthwise (more jalapenos = more heat) 
o 1 tsp kosher salt  
  
• Optional Garnishes 
o 1 ½ cups sliced Turkish or English cucumber (fresh and crunchy, about 1/8th an inch) 
o Avocado slices 
o Drizzle olive oil 
o Cilantro leaves 
o Tortilla chips or mini tostadas 

Instructions

1. Prep your produce: Begin by removing the skin of one English cucumber. Chop the cucumber in half. One half of your cucumber will be used in your aguachile marinade. The other half of your cucumber will be sliced and used to line your plate. Next, halve and dice your jalapeños. Remember, more jalapeños = more heat to your aguachile, and this marinade can get spicy. If you want to be conservative in your spice level, remove the seeds from your jalapeños. 
 
2. Quick Pickled Red Onion: Slice your red onion thinly. Place in a mixing bowl. Add in the white vinegar and salt. Mix to combine. Refrigerate for 20 minutes, or until ready to assemble your aguachile. 
 
3. Make the Aguachile Marinade: Place the ingredients in a food processor, and blend until smooth, for a full minute, scraping down the sides as necessary. Refrigerate.

4. Prep your Shrimp: 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. 
 
5. Plating: Line your plate with cucumbers, and place your shrimp on top. Pour the aguachile marinade over the shrimp and toss to coat. Add in the sliced red onion, cilantro, and avocado. Refrigerate 30 minutes or up to 4 hours. This is best served cold. 
 
6. 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.

Buy Wild-Caught Shrimp Online

This recipe was created using SoPo Seafood's U-15 Easy Peel Blue Shrimp. Our shrimp are available to purchase online for overnight delivery to your door or for pick up at our retail fish market in South Portland.