4.7 from 9 votes
Aguachile
This easy Shrimp Aguachile recipe features shrimp marinated in lime juice and then tossed in a bright and spicy chili-lime marinade. It's a no-cook Mexican appetizer recipe that begs to be washed down with a cold, refreshing margarita!
Prep Time
35 mins
Additional Time
30 mins
Total Time
1 hr 5 mins
Servings:
6
servings
Calories:
197 kcal
Course:
Appetizer
Cuisine:
Mexican
Ingredients
For the onions:
- ½ of a small red onion very thinly sliced - I use a mandoline
- 1 teaspoon kosher salt
- ¼ cup white vinegar
For the shrimp:
- 1 pound Shrimp peeled, deveined, tails removed (I use large shrimp, 31/40 per pound, raw
- ½ cup lime juice freshly squeezed
- ½ teaspoon kosher salt
For the marinade:
- ½ cup lime juice freshly squeezed
- lime zest from 1 large lime
- 1 garlic large clove
- 1 cup cilantro roughly chopped and lightly packed leaves and tender stems
- 2 jalapeño peppers sliced in half lengthwise, seeds removed, medium size
- 1 serrano chili sliced in half lengthwise, seeds removed
- 2 cucumber thinly sliced (Again, a mandolin works great for this, Persian
- 4 red radish thinly sliced, small/medium
Instructions
- For the onions: Place onion in a small bowl and sprinkle with salt. Add the vinegar. Then add just enough water to cover the onions. Set aside.
- For the shrimp: Slice shrimp in half lengthwise (it's helpful to have the shrimp very cold when doing this), removing any remaining veins and/or tails. Place in a low wide glass bowl, in an even layer, and sprinkle with salt. Then pour lime juice over the shrimp. Fold gently to mix the lime juice well with the shrimp, as the lime juice will "cook" the shrimp with its natural acidity. Place in refrigerator to keep cold - and fold shrimp every 5 minutes or so, until all shrimp have turned from opaque to white/pink in color. This should take 20-30 minutes total.
- For the marinade: Place all marinade ingredients in a high-powered blender and blend until completely smooth, scraping down sides as needed.
- Add marinade to shrimp and fold to coat. Refrigerate for 30 minutes, and up to 4 hours.
- To serve: Transfer marinated shrimp to a low wide serving bowl or platter. Drain the marinated onion slices. Top the shrimp with a scattering of onion, cucumber, and radish slices, plus offer additional on the side if desired. For those who really like heat, also offer additional slices of jalapeno. Serve cold with your favorite tortilla chips, saltine crackers, or mini tortillas. Avocado is also great with this!
Cup of Yum
Nutrition Information
Serving
1
Calories
197kcal
(10%)
Carbohydrates
15g
(5%)
Protein
18g
(36%)
Fat
8g
(12%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
4g
(24%)
Cholesterol
115mg
(38%)
Sodium
1125mg
(47%)
Fiber
2g
(8%)
Sugar
3g
(6%)
Nutrition Facts
Serving: 6 servings
Amount Per Serving
Calories 197
% Daily Value*
| Serving | 1 | |
| Calories | 197kcal | 10% |
| Carbohydrates | 15g | 5% |
| Protein | 18g | 36% |
| Fat | 8g | 12% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 4g | 24% |
| Cholesterol | 115mg | 38% |
| Sodium | 1125mg | 47% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.