Mexican Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 
Serving Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Aguachile
A dish of shrimp submerged in liquid seasoned with chili peppers, lime juice, salt, cilantro, and slices of onion.
Contains common allergens
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Good to know
- Ready in under 30 minutes
Matched from this dish's own ingredients and timing. Browse more: 30-minute meals
Instructions
6 steps- 1
Prep Shrimp: Butterfly the shrimp by slicing them down the back so they open flat. Place them in a wide, shallow glass dish in a single layer. Season generously with kosher salt.
- 2
Blend Aguachile: In a blender, combine the fresh lime juice, serrano peppers, cilantro, and a pinch of salt. Blend until smooth and vibrant green.
- 3
Marinate: Pour the green aguachile mixture over the butterflied shrimp. Ensure all shrimp are submerged.
- 4
Cure: Let the shrimp cure in the refrigerator for 15-20 minutes. The shrimp will turn pink and opaque. Do not over-cure, as they will become rubbery.
- 5
Add Crunch: Scatter the thinly sliced cucumber and red onion evenly over the cured shrimp, letting them soak in the juices for the last 5 minutes.
- 6
Serve: Serve immediately, very cold, alongside crispy tostadas and avocado slices to balance the intense heat and acidity.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
63/100
Works for many families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving40
Calories
1 g
Protein
11 g
Carbs
0 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
Aguachile, literally chile water, comes from the Pacific coast of Mexico, especially Sinaloa, where raw shrimp is dressed in a fierce blend of lime juice, fresh chiles, and cucumber. Unlike ceviche, which often cures the seafood for a while, aguachile is meant to be eaten almost immediately, so the shrimp stays nearly raw and the heat hits sharp and fresh. It is beach and cantina food at its core, bright, spicy, and built for hot weather.
Listahan note
This version keeps the dish raw and immediate, blending a green lime-and-chile bath that is spooned over butterflied shrimp just before serving.
Technique cues
- Butterfly the shrimp and dress them only a few minutes before serving, since long contact with lime overcooks the texture into a rubbery cure.
- Blend the chile water briefly and keep it loose, since over-blending dulls the bright green color and aerates it into foam.
- Salt the shrimp lightly on their own first so the lime brightens rather than over-curing already-salted flesh.
Kitchen flow
- Parallel prep
- Blend the chile water and slice the cucumber and onion while the butterflied shrimp chill so you assemble fast.
- Make-ahead
- Prep the chile water and vegetables ahead and keep cold, but dress the shrimp only at the last minute.
- Leftover move
- Any shrimp that has fully cured is great chopped into a quick shrimp salad with avocado the next day.
- Cleanup rhythm
- Use the blender for the chile water and rinse it immediately, plating directly on a chilled platter to minimize dishes.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
raw shrimp
main protein
Purpose: Fresh, sweet shrimp is the canvas, lightly firmed by lime while staying tender and almost raw.
Handling: Peel, devein, and butterfly so the lime bath coats both sides quickly.
Adaptation: Sushi-grade scallops or firm white fish work for a different but equally fresh aguachile.
fresh lime juice
curing acid
Purpose: Lime is the chile water base, lightly firming the shrimp and giving the dish its signature tang.
Handling: Squeeze fresh just before using for the brightest flavor.
Adaptation: A mix of lime and a little lemon if you are short on limes, though lime is most authentic.
serrano chiles
heat and green color
Purpose: Serranos blended into the lime give aguachile its characteristic sharp heat and green hue.
Handling: Blend with the lime and a little cilantro; adjust the number for heat tolerance.
Adaptation: Jalapeno for milder heat, or habanero for an intense Pacific-style kick.
cucumber
cooling crunch
Purpose: Thinly sliced cucumber adds cool crispness that balances the searing chile.
Handling: Slice into thin half-moons and layer with the shrimp.
Adaptation: Jicama gives a similar cool crunch with a touch of sweetness.
red onion
sharp garnish
Purpose: Thin slices of red onion add bite and color to each spoonful.
Handling: Slice paper-thin and soak briefly in cold water to mellow if too sharp.
Adaptation: Shallots or white onion work, with white onion being more traditional.
cilantro
herbal brightness
Purpose: Cilantro deepens the green color and adds the fresh, citrusy herb note tying the dish together.
Handling: Blend some into the chile water and scatter more leaves on top.
Adaptation: For cilantro-averse eaters, use a little fresh mint or simply more lime and chile.
Technique notes
- Serve aguachile on a chilled plate so the shrimp stays cold and crisp from first bite to last.
- Pour the chile water over only when the plate hits the table to keep the shrimp from over-curing.
- Garnish with thin avocado slices and a sprinkle of flaky salt for the classic coastal presentation.
Ingredient swaps
- Shellfish-free direction
- Swap firm sushi-grade fish like snapper or sea bass for the shrimp, butterflied or thinly sliced.
- Milder direction
- Use jalapeno instead of serrano and seed the chiles for a gentler, family-friendly heat.
- Lower-sodium direction
- Season the shrimp lightly and let lime and chile carry the flavor instead of added salt.
Serve alongside
- saltine crackers or tostadas
- sliced avocado with flaky salt
- jicama and cucumber spears
- thin-sliced radish
- ice-cold Mexican lager
- michelada
- cucumber-lime agua fresca
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Aguachile is best eaten immediately and does not store well once dressed, since the shrimp keeps curing.
- Keep undressed shrimp and chile water refrigerated separately for up to a day and combine just before serving.
- Do not freeze the assembled dish, as freezing ruins the delicate raw shrimp texture.
Equipment
- blender for the chile water
- sharp knife for butterflying shrimp
- mandoline for thin cucumber and onion
- chilled serving platter
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