Shrimp Aguachile


Shrimp Aguachile

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If you’re not familiar with Aguachile, let us introduce you to it because we think you are going to love it just as much as we do!

Shrimp Aguachile is a Mexican shrimp dish that is usually served as an appetizer/starter dish. The combination of chilies, cilantro, and lime in this dish is so fresh and when combined with the shrimp, is pretty close to the perfect flavor combination.

Typical Aguachile is very similar to ceviche, in that the fish “cooks” in the citrus juices. To ensure that the shrimp in this recipe is done correctly, we quickly cooked the shrimp in boiling water for 90 seconds and then topped the hot shrimp with the fresh Aguachile mixture.

We hope you enjoy this new dish and let the flavors transport you to a place with a warm breeze, palm trees, and waves crashing.

Shrimp Aguachile

Servings 4


  • 2 lbs fresh or thawed shrimp We used 26-30 ct per pound
  • 1 jalapeño pepper (or 2 serrano chilies if you like it spicier) stemmed and cut into 1/4-inch pieces
  • 1/2 cup fresh cilantro, chopped upper stems are fine to use
  • 4 limes, juiced
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper
  • 1/4 cup thinly sliced red onion
  • 2 radishes, thinly sliced
For Garnish and Serving:
  • sliced avocado
  • lime wedges
  • slices jalapeno or serrano chiles
  • tortilla chips for serving


  • Peel and devein the shrimp.
  • In a pot of boiling salted water, cook the shrimp for 90seconds and immediately drain and place in mixing bowl.
  • In a blender, add the chiles, cilantro, and lime juice. Puree until smooth.
  • Pour the Aguachile mixture over the shrimp. Add the sliced red onion and sliced radishes to the bowl and toss to incorporate well.
  • Refrigerate for 4-8 hours.
  • Serve sliced avocado, sliced chiles, lime wedges and tortilla chips on the side or place the shrimp on top of the tortilla chips.
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All photos by Lorianne DeVita

by Camila Alves McConaughey