Aguachile Verde is a very easy recipe made up of shrimp in a vibrant, green chile sauce.
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Aguachile literally means “chile water.”
Low carb, high protein, and absolutely delicious.
Just the thought of it makes me go … yum!! Once you taste it, you’ll say “YUM” too!
Table of Contents
More Mexican Shrimp Recipes:
Step-by-Step Instructions
- Remove the shells and discard.
- Butterfly open the shrimp by slicing down the middle.
Butterfly the shrimp or SLICE them in half. Either way is fine.
Jumbo-sized shrimp is what you see here, but you can use whatever size you like.
Cleaning shrimp is no fun, but it has to be done! Here’s a cool shrimp cleaning gadget that makes it easier to remove.
Pro Tips:
- Using LARGER shrimper saves time in the cleaning process. Less shrimp to clean. YAY!
- Buy shrimp that have already been CLEANED. It will save on time. They cost more, but it’s totally worth the price.
- Frozen shrimp are OK to use in this Mexican shrimp recipe. The spicy green sauce will mask any yucky frozen taste.
- Drizzle with lime juice.
- Place the shrimp in the fridge.
If you don’t have enough limes, you can use a combination of lime and white vinegar.
Please note: People call this dish either “aguachiles” or “aguachile.” Both names are correct.
How to Make the Green Sauce
- To a blender, add lime juice, cilantro, and serrano peppers.
- Blend until smooth.
Traditionally, we use serrano peppers, but you can use jalapenos instead.
What’s the difference between Ceviche and Aguachile?
Ceviche takes time to marinade the seafood.
Aguachile is tossed in the marinade for a few minutes then served shortly thereafter.
Ceviche de Camarón, Ceviche de Pescado, Scallop Ceviche, Salmon Ceviche.
- 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? That’s exactly what we want!
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 aguachile 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 100s of years.
- Pour the green sauce over the shrimp.
- Add cucumber and red onions.
- Mix to combine.
This recipe is Aguachile Verde – in a green sauce.
There are other versions of this dish: Rojo, Negro, and Mango. Each uses different chiles and other ingredients.
However, this recipe is the most common.
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 it within 24 hours.
What to Serve with it?
- Totopos (Tortilla Chips)
- Homemade Tostadas
- Cucumber Lime Agua Fresca
- Spiked Agua de Pepino
You’re going to LOVE this easy Mexican seafood recipe.
Aguachile Verde is so tasty and so flavorful. It makes a light and yummy lunch or simple appetizer.
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Aguachile
Ingredients
- 1 lb raw shrimp
- 1 ½ 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
- Use 2 key limes for 1 lime.
- If you can’t find serrano peppers, you can use jalapeños.
- 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
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.
The best! Better than pickled!
Thank you! I’m so glad to hear that you enjoyed this Aguachile verde recipe! It’s a refreshing and flavorful dish that can be quite addictive.
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!
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 🙂
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!
WOW! This is so interesting the way the shrimp cooks in the lime juice. My husband loves shrimp and he’s always asking me to make it. I can’t wait to make this for him. Sounds really good!
Shrimp is one of my most favorite proteins but I also despise deveining them. I also think it is totally worth paying the extra to already have them cleaned and ready to go.
Oh, I can almost taste this! I love all the flavours in this, perfect summer food.
Just had a ton of seafood on vacation but now I am not sure any of it was even remotely as delicious as this dish! Wow–and does this get any easier??!
I know that limes do cook the meat that’s in the juice. I’ve never tried it with shrimp although it sounds delicious. We enjoy shrimp and usually have some in the freezer. The rest of the ingredients are a staple — all except the serrano peppers. They’re not unusual around here. I’ll have to take a look at the store.
I love shrimp ceviche — it’s so fun watching them “cook” as they turn from gray to pink!
This is my kind of dish – those shrimp look so full of flavor! Perfect for summer and so easy!
Flavorful and yum. Love such amazing and delicious option. My kids to enjoy it too.
This aguachiles recipe is the dish of my husband’s dreams! He will absolutely love it when I make it for him this weekend. I don’t know if I can find Serrano chiles, but I definitely have jalapenos!
This sounds AMAZING! My husband would LOVE it!
This looks amazing! Love the addition of the cucumber.
This looks like such a refreshing summer dish. I love anything with jalapeño. ?
This sounds delish! I’m always looking for new ways to use shrimp.
My daughter can’t get enough shrimp. She will enjoy preparing and eating this dish together.
I have never tried anything quite like these, but they sound delicious! And I love your step by step pictures – it’s a great how-to guide!