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Aguachile Verde is a very easy recipe made up of shrimp in a vibrant, green chile sauce.
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!
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.
Shrimp Ceviche, Fish Ceviche, 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?
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 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
- 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
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!