Aguachiles + VIDEO

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 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.

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.

• 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.

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.

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.

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.

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.

• 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.

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.

• 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.

• 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.

• Add sliced cucumber.

This is 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.

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.

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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