Aguachile Recipe

Clean and devein your shrimp.

Slice the shrimp in half lengthwise and pat the butterflied shrimp dry.

In a non-reactive shallow dish (glass or ceramic), arrange the shrimp in a single layer if possible. This helps them “cook” evenly once you add the marinade. This step will take little time, as the shrimp are sliced open, they will absorb more flavor. Cutting the shrimp in half helps the marinade absorb.

In a blender, combine the lime juice, chopped cilantro, serrano peppers, chopped cucumber, garlic clove, and chopped onion. Season with salt and black pepper.

Blend until smooth. Taste the marinade before pouring it over the shrimp. It should be bright in color and taste fresh, slightly spicy, and well-seasoned. Adjust with more salt and pepper if needed.

Pour the marinade evenly over the shrimp, making sure they are fully covered.

Cover and refrigerate for 15 to 20 minutes, or until the shrimp turns pink and opaque. Since they are butterflied, they do not need much time. In Mexico, many cooks marinate the shrimp for only 5 to 8 minutes and enjoy the Aguachile right away, while it is very fresh and vibrant.

If you prefer that softer, more traditional texture, you can certainly serve it sooner. Just remember that the longer the shrimp sit in the marinade, the firmer they will become. AS always, use the freshest shrimp you can find, keep them properly refrigerated, and consume the aguachile the same day for the best flavor and quality.

Once the shrimp are ready, top them with the sliced cucumber, thinly sliced red onion, sliced serrano pepper, and avocado slices.

At home, we sometimes gently toss everything together right before serving, but you can also leave it layered for a beautiful presentation.

Enjoy your aguachile over crispy corn tostadas or tortilla chips. Spoon the shrimp along the vibrant marinade over each tostada just before eating.

This dish is best enjoyed fresh, with bright flavors and perfectly cooked shrimp.