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I am so excited to share this one with you! This is my favorite summertime appetizer. I always put this together for my favorite guests, and ….. they always ask for the recipe! This quick and easy appetizer is super fresh and flavorful — tangy with just the right amount of heat. A perfect summer dish with shrimp marinated in a spicy blend of lime, hot peppers, cilantro, and garlic, and topped with red onions, cucumber, and avocado. This favorite is aa delicious and tangy flavor explosion. Yum!
Table of Contents
What is Aguachile
Aguachile, literally translates to chile water, is a delicious and refreshing dish that originated in the Sinaoloan state of Mexico. This flavor explosion in a bowl, is made with fresh shrimp that are marinated in a deliicious blend of tangy lime juice, spicy chili peppers, herbaceous cilantro and yummy garlic. Topped with red onion and sliced cucumber adding a crunch to every bite.
Why You Will Love This
So fresh and flavorful!
Everything in this dish is fresh — from the herby cilantro to the fresh squeezed citrus. All coming together to create a dish with incredible flavor.
So light and refreshing!
We love this light and refreshing dish as a late afternoon appetizer in the summertime. Or often as our main dish when a light dinner will do on a super hot day.
So easy to make ahead of time!
Prep everything ahead of time and store separately to prepare prior to serving to your guests. Or simply make it in advance.
Ingredient Notes & Substitutions
Please check out the recipe card below for specific portions and measurements.
Shrimp
Fresh is best. The smaller the shrimp, the more quickly they will macerate or cook in the fresh lime juice. Add scallops or any other light white fish to this dish. If mixing it up, make the pieces of the different seafood or fish similar in size.
Limes
Fresh squeezed limes are an absolute must. I prefer a bag of Persian limes — they are easy to find and have more juice than most other varieties. But key limes will do well in this situation too. Fresh citrus juice is key here. Can’t find juicy limes? Try lemons or even oranges. Or a combination of all three!
Chiles
I love serrano peppers in this dish. They have a nice level of heat and bring an earthy, grassy flavor to the dish. Want a milder heat, go with a jalapeño. Want it spicer? Try a habanero. Note: Three factors to control the heat — the type of chile pepper, the amount of chile pepper, and also whether or not you include or remove the seeds and veins. Check out our article about the different types of chile peppers.
Cilantro
This dish relies heavily on the herbaceous flavor of cilantro. Fresh and quality is a must with this one too. You will want to be able to smell the fragrant, citrusy flavor when cutting into it. Fragrance will be an indicator of flavor. And we definitely want to taste this ingredient in the sauce.
Cucumber
An English cucumber in this Aguachile recipe is my favorite! The crunchy texture adds the perfect balance to the tangy and spicy flavors of the dish. It is essentially seedless, and has less water than the garden variety — so it won’t water down your marinade! The Persian or Hot House cucumbers will work here too (less water and minimal seeds).
Red Onion
Red onion is an essential component of Aguachile adding a delicious flavor and also a nice texture and balance to the dish.
Avocado
Hass Avocados, with their super creamy texture and buttery flavor are a perfect contrast to the tangy citrus and succulent shrimp in Aguachile.
Step By Step
Step 1 — Get the shrimp ready
Start by thawing the shrimp if needed, then peel, devein, rinse, and pat dry. Cut each shrimp in half (lengthwise), and keep them chilled in the refrigerator while preparing the other ingredients.
Step 2 — Juice the Limes
Cut the limes in half and then quarter each half. Squeeze the lime quarters by hand into a clear glass or bowl to catch any seeds.
Step 3 — Marinate the Shrimp
Arrange the shrimp evenly in a shallow dish and pour half of the lime juice over them, making sure they’re coated on the bottom. Let the shrimp marinate in the refrigerator for 30 minutes, then turn the shrimp over and marinate for another 30 minutes.
Step 4 — Blend the Aguachile Marinade
In a blender, combine the remaining lime juice, garlic, serrano peppers, and cilantro until you have a smooth texture and vibrant green color. If the mixture is too thick, add more lime juice or a little bit of water.
Step 5 — Chop the Toppings
Slice the red onions thinly, soaking them in water with a generous amount of salt, and a splash of vinegar for 20 to 30 minutes to reduce the strong taste while keeping them crisp and bright. Slice the cucumber thinly and remove the skin if using a garden variety. Slice the avocado into thin pieces.
Step 5 — Assemble
Remove the shrimp from the refrigerator. Leaving the lime juice in the shrimp, pour in the cilantro marinade, stirring it into the dish. Scatter the drained onions, and cucumber over the shrimp, stirring them into the dish, saving some to sprinkle over the top. Refrigerate until you are ready to serve. Place chopped avocado and cilantro leaves on the dish when ready to serve. And enjoy!
Top Tips
Soak the Onions in Cold Water
To reduce the strong taste of the onion while maintaining its crispness, soak the sliced onion in cold water for about 20-30 minutes before adding it to the dish. This simple trick will ensure that your onion stays bright and flavorful, without overpowering the other ingredients.
Best Served Chilled
After preparing, put the dish in the refrigerator for at least 30 minutes, or in the freezer for 10 to 15 minutes. Either method will bring it to a chilled temperature before serving.
Size Matters
While Aguachile is traditionally marinated for a shorter period of time (30 minutes total), I recommend marinating the shrimp according to how well you like to have your shrimp “cooked”.
Avoid “Overcooking” the Shrimp and Scallops In the Lime Juice
Avoid overcooking seafood in lime juice for dishes like aguachile or ceviche. While the acid breaks down proteins, making the meat opaque and firm, extended marination can result in toughness. Marinate based on seafood thickness, monitor, taste periodically, and err on under-marination if unsure.
Variations
Make It Green
Aguachile Verde, which swaps out the red chili peppers for green ones like jalapeño or serrano, and adds cilantro for an added pop of fresh flavor and a bright green hue.
Make it Red
Aguachile Rojo, which uses spicier red chili peppers like chile de arbol or guajillo, giving the dish a deeper, reddish color.
Make it Black
Aguachile Negro uses squid or octopus in place of shrimp and includes a rich sauce made with black chili peppers like chilhuacle negro or pasilla mixe.
Aguachile de Mango
It’s a sweet and spicy twist on the classic, with diced mango added to the mix for an extra burst of sweetness and flavor.
Aguachile en Pescado
Aguachile with Fish, which uses thinly sliced raw fish such as grouper, snapper or mahi-mahi instead of shrimp. If you do make aguachile with fish, I recommend marinating it for a shorter time to prevent the fish from getting too macerated or cooked. OW
Aguachile de Vieiras
Or Aguachile with Scallops. I love this variation. Scallops have a sweeter flavor and softer texture. If adding scallops and shrimp, make sure they pieces are similar in size. I recommend marinating the scallops for 30 minutes prior to adding the shrimp to the marinade.
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Pin ItMake Ahead
While Aguachile is best consumed fresh, it is possible to make it ahead of time. However, there are a few things to keep in mind to ensure that the dish stays fresh and tasty:
Prep the Ingredients & Store Separately
Clean and prepare the shrimp and store in one container. Juice the limes and store in another container. Prior to serving, combine to marinate according to the recipe.
Marinating the Shrimp in Advance
You can marinate the shrimp up to a day ahead of time and keep it in the refrigerator until you’re ready to serve.
Add Toppings Just Before Serving
Sliced cucumber, red onion, and avocado should be added just before serving to maintain their freshness and texture.
Store Properly
If you need to store the Aguachile after it’s been assembled, place it in an airtight container and keep it in the refrigerator. However, it’s best to consume it within a few hours of assembling it to ensure that it’s fresh and the flavors are well-balanced.
Keep Chilled
Aguachile should be served chilled, so make sure to keep it in the refrigerator until you’re ready to serve
How to Store
Store in an Airtight Container
An airtight container will help to ensure everything is fresh as possible and not assume odors from other foods in the refrigerator.
Enjoy Within 1 to 2 Days
Fresh seafood and fish only keep for about 2 days. Plus the acid of the citrus will continue to cook the seafood, causing the shrimp to break down over time and impact the taste and texture of the dish.
Keep Refrigerated
Refrigeration is a must for food safety. This one does not freeze well at all.
Add Fresh Garnishes When Serving
Add the cilantro garnish, and avocado just before serving.
Always Check For Freshness
Before digging into leftover Aguachile, check to make sure the shrimp is still firm and smells fresh. If the shrimp appears slimy or has a strong odor, without a doubt, throw it out.
What to Serve With This Dish
- Serve the aguachile with a side of fresh tortilla chips or fresh tostadas for added crunch.
- Don’t forget to add slices of avocado on top for added creaminess.
- Want to add a little bit more heat? Don’t forget the hot sauce!
- Fresh mexican salsas pair well with this.
- And an ice cold cerveza or salt-rimmed margarita makes for a perfect complement to this spicy Aguachile.
Frequently Asked Questions
Aguachile is a delicious dish that can be enjoyed safely when following a few guidelines. Here’s how you can ensure a safe and delicious dish:
Fresh and high-quality seafood: Choose the freshest shrimp or fish from a trusted source. Look for clear eyes, shiny skin, and a pleasant ocean scent. Avoid any seafood that looks or smells off.
Freezing for safety: If you’re using raw fish, it’s a good idea to freeze it beforehand. Pop it in the freezer at -4°F (-20°C) for at least 7 days to ensure any potential parasites are eliminated.
Perfect marination: The zesty citrus marinade in aguachile adds a delightful kick and helps reduce bacterial growth. Make sure to thoroughly coat the seafood with the marinade and give it enough time to work its magic.
Temperature control: Keep your ingredients refrigerated until you’re ready to use them. Serve aguachile chilled to maintain its freshness. Avoid leaving it at room temperature for too long to prevent bacteria from multiplying.
Cleanliness and preventing cross-contamination: Wash your hands thoroughly with soap and water before and after handling raw seafood. Use separate cutting boards, utensils, and plates for raw and cooked ingredients to prevent any cross-contamination.
Consider personal preferences: If you have concerns about consuming raw seafood, you can always substitute with cooked shrimp or fish in your aguachile recipe. Cooking seafood to the recommended internal temperature ensures both safety and a delicious outcome.
Sure! Simply poach the shrimp to your liking and add to the cilantro marinade. You can skip marinating in lime juice first if you choose to poach the shrimp.
The size of shrimp used for Aguachile can vary depending on personal preference and availability. However, typically medium to large shrimp (around 31-40 count per pound) are used for this dish. This is because larger shrimp are easier to butterfly and handle during preparation and also have a meatier texture that holds up well to the acidity of the lime juice and spiciness of the chili peppers. However, some people may prefer to use smaller or larger shrimp depending on their taste preferences. Ultimately, the size of the shrimp used for Aguachile comes down to personal preference and availability.
Camarones en Aguachile (Aguachile with Shrimp)
Ingredients
- 1 ½ lb — Fresh Wild Shrimp, peeled, deveined and butterflied
MARINADE
- 1 cup — Freshly Squeezed Lime Juice, split in half (approx. 12 limes)
- 2 — Serrano Peppers, destemmed and coarsely chopped (for less heat remove veins and seeds)
- 2 bunches — Cilantro, thick stems removed, coarsely chopped
- 2 cloves — Garlic, or more to taste finely chopped
- Salt, to taste
TOPPINGS
- ½ — Red Onion, finely sliced or julienned
- 1 — English Cucumber, thinly sliced
- 1 — Avocado, sliced thinly
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Instructions
Get the Shrimp Ready
- Start by thawing the shrimp if needed, then peel, devein, rinse, and dry thoroughly. Cut each shrimp in half (lengthwise), and keep them chilled in the refrigerator.
Juice the Limes
- Cut them in half, and using a handheld juicer, juice the limes into a bowl.
Marinate the Shrimp
- Arrange them evenly in a dish and pour half the lime juice over them. Let marinate for 30 minutes, then flip and marinate for another 30 minutes.
Blend the Marinade
- In a blender, combine the remaining lime juice, garlic, serrano peppers, and cilantro, blending until you have a smooth texture. Add more lime juice or water if too thick.
Chop the Toppings
- Slice the red onions thinly, soaking them in water with a generous amount of salt, and a splash of vinegar for 20 to 30 minutes. Slice the cucumber thinly. Slice the avocado into thin pieces.
Assemble
- Pour the cilantro marinade over the shrimp and lime juice, stirring it into the dish. Stir the drained onions, and cucumber into the marinade shrimp, saving some to sprinkle over the top. Refrigerate until you are ready to serve. Place chopped avocado and cilantro leaves on the dish when ready to serve. And enjoy!
Notes
Nutrition information is automatically calculated, so should only be used as an approximation.
