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Home » Recipes » Seafood » Aguachiles + VIDEO

Aguachiles + VIDEO

Last Updated March 5, 2020. Originally Posted July 11, 2019 By Maggie Unzueta

This post may include affiliate links. As an Amazon Associate I earn from qualifying purchases.

Aguachiles is made up of juicy, succulent shrimp marinated in a delicious and spicy green chile sauce. Light and full of bold flavors. This Mexican food classic will impress your guests and delight your palate.
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Aguachiles, or shrimp marinated in a spicy green chile sauce. Delicious, light, and full of bold flavors. This Mexican food classic will impress your guests and delight your palate. by Mama Maggie's Kitchen

Aguachile on a decorative blue table setting next to crackers and serrano peppers.

Aguachiles. Just the thought of it makes me go .. YUM!!

Mexico is surrounded by water. Our seafood dishes are incredible, OMG, mind-blowing, ah-mazing!! Humbly speaking, of course.

This dish is no exception.

Hand holding raw Jumbo shrimp

How to Make It


You start with fresh raw shrimp. This is Jumbo shrimp, but you can use whatever size you like.

Pro Tip: Using larger shrimper saves time in the cleaning process. Less shrimp to clean. YAY!

Other Authentic Mexican Shrimp Recipes:
Camarones a la Diabla, Coctel de Camaron, Camarones al Mojo de Ajo.

Hand showing how the shrimp have been cleaned.

Cleaning shrimp is no fun, but it has to be done! If you buy shrimp with the poop tract inside, remove it. No one likes a poop eater. Ha!

Pro Tip: Buy shrimp that have already been cleaned. It will save on time. They cost more, but it’s totally worth the price.

Three bowls - one with shrimp still with the shells on, another with shrimp without shells, and lastly, one with only the shells.

  • Remove the shells and discard.
  • Frozen shrimp are ok to use in this Aguachile recipe.

Best way to thaw frozen shrimp:

  • Overnight in the fridge.
  • Or, place the shrimp in cold water for 15 minutes.

The Name Game

What’s the difference between Aguachiles and Aguachile? Nothing. It’s the same dish.

People say “aguachiles” as in plural because a lot of shrimp are used. Others will say “aguachile” as in singular because they are referring to the water. Water is singular in this case.

A knife cutting shrimp around the edges.

You can leave the shrimp whole. Or, chop into tiny pieces. I prefer butterflying the shrimp open.

Isn’t this dish Ceviche?


No. One big difference is that when making Ceviche, it takes time to marinade the seafood.

Aguachile is tossed in the marinade for a few minutes then served shortly thereafter.

Check out these ceviche recipes:
Shrimp Ceviche, Fish Ceviche, Scallop Ceviche, Salmon Ceviche.

Butterflied shrimp in a Pyrex plate.

They look bigger when they are butterflied. Place in the fridge until ready to use.

Is it raw?

Technically, it is not cooked, but it is not raw either. For something to be cooked, there needs to be heat involved.

When making aguachiles and ceviche, the seafood undergoes a process called “denaturation.” The lime marinade chemically “cooks” the seafood, making it safe to eat.

It may seem foreign to many Americans, but preparing seafood like this has been around for hundreds of years.

Three bowls - one with lime juice, another with lime halves, the other with squeezed lime halves ready to be discarded.

You’re going to need 1 1/2 cup of lime juice. If you don’t have enough limes, you can substitute with white vinegar.

To use key limes, double the amount of limes. That is, 2 key limes for 1 lime.

Money Saving Tip: Next time you’re at a grocery store, compare prices. Key limes tend to be cheaper than regular limes.

Measuring cup with lime juice over shrimp.

This recipe is Aguachile Verde – in a green sauce. There other versions of this dish: Aguachile Rojo, Aguachile Negro, and Aguachile Mango. The difference is that each use different chiles.

Aguachile Verde marinated in green sauce, however, is the most common.

Hand holding a salt shaker above the shrimp.

• Add lime juice and salt.

Then place the baking dish in the refrigerator while you’re making the Aguachile sauce.

Do not leave the dish outside. The shrimp will go bad if they are outside of the refrigerator for too long.

A collage showing how to make the sauce for Aguachile.

How to make the sauce

  • Add Serrano Peppers, Cilantro, and lime juice to a blender.
  • Blend until smooth.

Aguachile literally means “chile water.” Traditionally, we use serrano peppers, but you can use jalapenos instead.

Do not confuse this with Salsa Verde. There are no tomatillos used to make the marinade for Aguachiles Verde.

Green aguachile sauce in a blender.

  • Taste for good measure.
  • Set aside until ready to use.

How to Make It Less Spicy:


You’re not a wimp if you don’t like spicy shrimp. For a less spicy sauce, use jalapeno instead of serrano pepper. OR, use less serrano.

Shrimp turning pink in a glass container.

  • Take the shrimp out from the refrigerator.
  • Turn so the bottom sides of the shrimp can cook too.

See how they are already turning pink? This means that they’re cooking. It’s exactly what we want!

Note: This is “Aguachile de Camaron,” or shrimp. There is such a thing as Tuna Aguachile which is basically the same thing, but swap out the shrimp for tuna fish.

Cucumbers and shrimp in a glass container.

• Add sliced cucumber.

This is one whole cucumber, but you can add more or less depending on your taste.

Sliced red onion, cucumbers and shrimp in a glass container.

• Add the red onion.

Red onion is traditional, but you can also use white onion. It will somewhat pickle with the sauce.

Or you can use already pickled onions.

Fork Mixing Aguachiles de Camaron, or Shrimp Aguachiles

  • Pour the “aguachile” green sauce all over the shrimp, cucumbers, and onions.
  • Mix well and put inside the refrigerator for another 30 minutes.

It’s a very simple recipe and perfect for entertaining. A true Mexican food favorite from the Pacific coastal states.

How long does it last?


Whenever seafood is cooked in acid, the texture will degrade.

  • If you are using very fresh ingredients, it can last in the fridge for up to 3 days.
  • If not, try to eat the Aguachile within 24 hours.

Aguachile de Camaron, or Shrimp Marinated in Chile Sauce

What to Serve with it?

  • Saltines
  • Avocado
  • Homemade Tostadas
  • Arroz Blanco
  • Green salad
  • Cucumber Lime Agua Fresca
  • Cucumber Gin Cocktail

You’re going to LOVE this easy Mexican seafood recipe. Aguachiles is so tasty and so flavorful. It makes a light and yummy lunch or simple appetizer. Hope you enjoy!

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Did you make this recipe? Please rate the recipe below!

Aguachiles, or Shrimp in Spicy Green Chile Sauce, surrounded by crackers, lime and decorative Mexican tablecloth

Aguachiles

Aguachiles is made up of juicy, succulent shrimp marinated in a delicious and spicy green chile sauce. Light and full of bold flavors. This Mexican food classic will impress your guests and delight your palate.
5 from 12 votes
Print Pin Rate
Course: Dinner, Lunch
Cuisine: Mexican
Prep Time: 1 hour 10 minutes
Total Time: 1 hour 10 minutes
Servings: 4
Calories: 150kcal
Author: Maggie Unzueta

Ingredients

  • 1 lb raw shrimp
  • 1 1/2 cup lime juice (divided)
  • Salt to taste
  • 1 cucumber peeled and sliced
  • ¼ red onion thinly sliced
  • 4 serrano peppers stem and seeds removed
  • ½ bunch cilantro

Instructions

  • Peel and devein the shrimp.
  • Cut the shrimp open in a butterfly. (You can also chop them up into 1-inch pieces).
  • Add 1 cup of lime juice and salt to shrimp.
  • Cover with plastic wrap.
  • Place in the refrigerator for 30 minutes.
  • Meanwhile, remove the stems from the serrano peppers. Then, slice them in half.
  • Remove the seeds from the peppers.
  • Add the serrano peppers, cilantro, and remaining lime juice to the blender.
  • Blend until smooth.
  • Taste for good measure.
  • Take the shrimp out of the refrigerator.
  • Add the cucumber and red onion to the shrimp.
  • Pour the sauce all over the shrimp, cucumber, and onions.
  • Mix well.
  • Cover with plastic wrap again and return to the refrigerator.
  • Marinate for 30 minutes.
  • Serve with saltines or tostada.
  • Optional: you can top with avocado slices.

Video

Notes

Buy shrimp that have already been cleaned. It will save on time. They cost more, but it’s totally worth the price.
Best way to thaw shrimp is to overnight in the fridge. Or, place the shrimp in cold water for 15 minutes.
Swap Out Option:
  • Use 2 key limes for 1 lime.
  • If you can't find serrano peppers, you can use jalapeños. 
Whenever seafood is cooked in acid, the texture will degrade.
  • If you are using very fresh ingredients, it can last in the fridge for up to 3 days.
  • If not, try to eat the Aguachile within 24 hours.

Nutrition

Calories: 150kcal | Carbohydrates: 10g | Protein: 24g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 286mg | Sodium: 885mg | Potassium: 327mg | Fiber: 1g | Sugar: 3g | Vitamin A: 170IU | Vitamin C: 37.5mg | Calcium: 188mg | Iron: 2.7mg
Tried this recipe?Mention @MamaMaggiesKitchen or tag #MamaMaggiesKitchen!

Filed Under: Seafood

About Maggie Unzueta

Maggie Unzueta is the writer/blogger, photographer, recipe developer, videographer, and creator of In Mama Maggie's Kitchen. She has been developing easy and authentic Mexican food, Mexican-inspired recipes, and traveling tips since 2010. From family recipes to her extensive travels throughout Mexico, she brings traditional Mexican flavors from South of the Border and into your kitchen. Maggie has been featured in notable culinary websites and other media outlets. For more details, check out her About page.

Reader Interactions

Comments

  1. Chef and Steward

    July 7, 2019 at 6:08 pm

    5 stars
    I am really excited to have come across this recipe! Literally I salivated as I read it and went through the photos. Im DEFINITELY making this as soon as I get my hands on some fresh shrimp!

    Reply
  2. Analida Braeger

    July 7, 2019 at 6:59 pm

    5 stars
    My mouth is watering just looking at these photos and reading it. I love all kinds of acidic cured foods but have never had this. I will be trying this soon 🙂

    Reply
  3. Natalie

    July 8, 2019 at 3:10 am

    5 stars
    Just recently my kiddo discovered that he loves shrimps. This is such a good recipe to give a try. I bet we all gonna enjoy this. Looks delicious!

    Reply
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