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.
How to Make Aguachile
You start with fresh raw shrimp. I used Jumbo shrimp, but you can use whatever size you like. I find that using larger shrimper saves time in the cleaning process.
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.
Other Authentic Mexican Shrimp Recipes: Camarones a la Diabla, Coctel de Camaron, Camarones al Mojo de Ajo.
I hate cleaning shrimp, but it has to be done! If you buy shrimp with the poop tract inside, remove it. No one likes a poop eater. Ha!
SHRIMP SIZES PER POUND:
Extra Jumbo 16/20 count
Jumbo 21/25 count
Extra Large 26/30 count
Large 31/35 count
Medium Large 36/40 count
Medium 41/50 count
Small 51/60 count
Extra Small 61/70 count
Pro Tip: Buy shrimp that have already been cleaned. It will save on time. They cost more, but it’s totally worth the price.
- 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.
Be sure they stay cold. You do not want to make anyone sick.
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.
You can leave the shrimp whole. Or, chop into tiny pieces. I prefer butterflying the shrimp open.
What is the Difference between Aguachile and Ceviche
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.
Some of my favorite ceviche recipes: Shrimp Ceviche, Fish Ceviche, Scallop Ceviche.
They look bigger for some reason when they are butterflied. Place in a large Pyrex plate and set aside.
Is Aguachile raw?
Technically, it is not cooked. For something to be cooked, there needs to be heat involved.
Ceviche is not cooked, but it is not raw either.
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.
Lime. Lots and lots of lime is needed for the marinade. In Mexico, we primarily use key limes for our dishes.
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.
If you are not 100% convinced about “cooking” the shrimp in lime, here are some other things you can do:
- Put the shrimp in hot water, and let them sit in the water for 5 minutes.
- Or, you can boil the shrimp for 1 minute.
In both cases, the shrimp will start to turn pink.
• Add salt.
Not too much. You never want to oversalt your food.
Then place the Pyrex 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.
Aguachile literally means “chile water.”
Traditionally, we use serrano peppers, but some people have a hard time finding serranos so they will use jalapenos instead. It’s perfectly ok and very common to swap out the two peppers.
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 is the most common.
- Slice open the serrano to remove the seeds.
- Add the serrano to the blender.
You’re not a wimp if you don’t like spicy shrimp. For a less spicy sauce, use jalapeno instead of serrano pepper.
• Add the cilantro.
I like the herby taste. That’s why I’m adding the stems. If you don’t like it, just use the cilantro leaves and chop off the stems.
- Add the remaining lime juice and water to the blender.
- Blend until smooth.
Do not confuse this with Salsa Verde. There are no tomatillos used to make the marinade for Aguachiles Verde.
- Taste for good measure.
- Set aside until ready to use.
How long does Aguachile 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.
- 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!
• Add sliced cucumber.
I’m only using one whole cucumber, but you can add more or less depending on your taste.
• 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.
- 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.
What to Serve with Aguachiles?
Aguachiles makes a tasty and flavorful light lunch. Serve with saltines, avocado slices, or on a tostada. If you are serving it as a meal, try arroz blanco and simple green salad.
It also goes well with Cucumber Lime Agua Fresca. For those of you over 21, you might consider serving this with Cucumber Gin Cocktail. Hope you enjoy!
Aguachiles
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.
- (Salt was added to the shrimp, but you might want the sauce to have salt too).
- 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.
Notes
- Put the shrimp in hot water, and let them sit in the water for 5 minutes.
- Or, you can boil the shrimp for 1 minute.
- 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.
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!
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 🙂
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!