aguachile

An authentic Aguachile Recipe with Shrimp! Similar to ceviche, shrimp is sliced in half, and cooked in a mixture of lime juice, chiles and cilantro. A flavorful, simple and delicious appetizer! Serve with cucumber, avocado and tortilla chips.

Authentic Aguachile Recipe with Shrimp

shrimp

limes

salt

——

white vinegar

water

lime juice

garlic

jalapeños, sliced in half lengthwise

serrano chili, sliced in half lengthwise

cucumber

avocado slices

olive oil

cilantro leaves

tortilla chips or mini tostadas

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 &#8211; this will take about 20-30 minutes.

Thinly slice the red onion, place it in a bowl and season generously with salt. Pour just enough water to cover the onions. Optional: Add a splash of white vinegar to enhance and bring out the red color of the onion.

Make the Aguachile Marinade: Place the ingredients in a blender and blend until smooth, for a full minute, scraping down sides as necessary. If you have excess lime juice marinating the shrimp you can use some of this in the blender to make your ½ cup.

Pour the aguachile marinade over the shrimp and toss to coat. Drain the onions and scatter them over top, mixing them in slightly. Add cucumber or radishes if you like. Refrigerate 30 minutes or up to 4 hours. This is best served cold!

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.

Serve with tortilla chips or mini tostadas on the side.

Enjoy one of my favorite Mexican dishes!!!

Thank you, thank you.  I just tried your recipe and my wife and I can't stop eating it. 
We love Ceviche and this is my first time doing Aguachile. We tried your recipe and it is wonderful. 
We just spread a little Mayonnaise to the Tostadas and Voila!

This was really good and easy! So fresh and refreshing, add the cucumbers for sure!

Aguachile makes no reference to water - - "agua-" is the first half of "aguacate", Mexican Spanish for "avocado", which is a customary addition to the dish.

This recipe was delicious!  We first made it for an appetizer and put servings into individual small cups with chips on the side.  It was a hit.  We have made it several times for ourselves and the flavors are perfect.  I do extra red onion because I am a huge red onion lover.  I have used both raw and precooked (sorry bought the wrong kind) shrimp and both have been delicious.

Thank you! This was my first time ever trying aguachiles, my friend always tells me how great it is. I looked for the best recipe on the web and yours popped up! The ingredients were simple so I thought why not just make it myself? So glad I did! Thanks again for sharing!

We loved it!!! Very close to ceviche we had in Mexico.

https://content.jwplatform.com/videos/Hs5HvKTc.mp4

How to make Aguachile – a shrimp ceviche marinated in a vibrant green chili sauce with lime and cilantro. 

Aguachile Recipe 

Aguachile verde is a flavorful Mexican appetizer made with shrimp, serrano peppers, and lime. It is served cold, has tons of fresh flavors, and makes the perfect appetizer or main course.

Authentic Mexican Aguachile Verde Recipe

lb Jumbo Shrimp (deveined, rinsed, and cleaned)

Cucumbers (peeled, deseeded,

Red Onion (Sliced)

Cilantro

Garlic Clove

Chiles Serranos (You can increase

Salt (to taste)

Pepper (to taste)

Avocado (Optional)

Make sure the shrimp has been adequately cleaned, deveined, and patted dry. Set aside in a large bowl.

Add the lime juice, a pinch of salt, and the onion slices. Cover and put in the refrigerator for 20-30 minutes.

Remove from the refrigerator and strain the lime juice from the shrimp and onions, and set aside.

Add half of the lime juice that you strained in the previous step to a blender with the garlic, pepper, salt, serrano pepper, cilantro, a few pieces of the onion that marinated with the shrimp, and 2 tablespoons of the chopped cucumber. Blend well.

Add the mixture made in the previous step to the bowl with the shrimp. Mix well and add additional lime juice and salt to taste.

Add the remaining cucumbers and avocado slices (if desired) and serve cold with tortilla chips.

Octopus Aguachile

octopus

Kosher salt

lemons

black peppercorns

rosemary

thyme

dill

bay leaves

Olive oil

serrano peppers

chiles de árbol

cilantro

Persian cucumbers

red onion

pine nuts

Tostadas (homemade

Bring a large pot of water to a boil, and salt generously as you would pasta water.

Add a cup of vinegar, two lemons sliced in half (squeeze into the water and throw in with their rinds), one halved head of garlic (reserve the additional whole cloves), peppercorn, fresh herbs and bay leaves.

Place octopus in pot and cook until it reaches a purple hue and has a nice firmness (15-30 min). 

Once cooked, remove and drop in an ice bath to stop the cooking process.&amp;nbsp;

Heat a pan on medium high and add olive oil.

Add the cooled octopus to the hot pan and sear until you get a nice char on all sides.

Remove from heat and slice to your desired thickness (thinner slices create a nice bite). Season with salt, pepper, and the juice of one lime.

On a hot comal or pan, char the serrano peppers, 4-5 cloves garlic, and dried chile de arbol.

Once charred, add the garlic to a molcajete and sprinkle with kosher salt. Grind to a paste, then add serrano peppers and grind. Next, add the tomatillo and grind to a rustic puree.

Finely chop cilantro and add it to the molcajete. Add juice of two limes and season to taste. Feel free to add additional salt and/or the juice of another lime.&amp;nbsp;

Peel cucumber and cut into half-moons. Cut one large red onion into thin slices. Add cucumber and onions to the salsa and mix. If your molcajete is large enough, add in the octopus and mix. If not, transfer salsa and vegetables to a large bowl, add the octopus, and mix.

In a saucepan, toast your pine nuts until golden brown (careful not to burn!). Garnish the aguachile with toasted pine nuts.

Serve the aguachile in a molcajete or bowl with tostadas.

Aguachile Verde

serrano pepper (seeds optional)

½ lb high-quality shrimp, de-veined

½ cucumber, thinly sliced

½ red onion, thinly sliced

chiltepín chiles, ground in a Molcajete (optional)

Avocado, sliced

Cilantro, chopped

Tostadas

In a blender, combine the cucumber, serrano pepper (with or without seeds, depending how spicy you want it), red onion, cilantro, lime juice, and salt. Blend just until smooth (over-blending may dull the bright green color of the cilantro).

Just before serving, toss the shrimp with salt.

Arrange the sliced cucumber and shrimp on a plate.

Pour the salsa verde over the shrimp. Garnish with onion, avocado, cilantro, and ground chiltepín peppers, if using.

Serve with tostadas. Eat right away, or wait a few minutes if you prefer the shrimp to cure slightly in the lime juice.

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Top 4 aguachile recipes from across the web

The most viewed aguachile recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Authentic Aguachile Recipe with Shr...

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The most viewed aguachile recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine