5 from 2 votes
Aguachile Recipe (Aguachile Verde)
Learn how to make this authentic Aguachile recipe aka Aguachile Verde, a flavorful Mexican appetizer made by cooking shrimp in a vibrant green color marinade made with fresh lime juice, cilantro and chili peppers. Similar to Mexican ceviche, aguachiles can be served with crispy tortilla chips.
Prep Time
20 mins
Cook Time
25 mins
Total Time
45 mins
Servings:
6
Servings
Calories:
66 kcal
Course:
Appetizer, Lunch, Brunch
Cuisine:
Mexican
Ingredients
For the shrimp:
- 1 pound Shrimp peeled, deveined, tails off, raw
- 1 - 2 large lime fresh
- Pinch salt
For the onions:
- ¼ red onion sliced very thinly
- Pinch salt
- water to cover the onions
- 1 teaspoon white vinegar (optional)
Marinade:
- 1/2 cup lime juice see step 4 and notes, fresh
- 1 garlic clove, peeled
- 1 small cilantro about 1 cup packed, bunch
- 2 medium Serrano pepper see notes, or jalapeno pepper, sliced in half lengthwise, stem and seeds removed - veins intact
- 1-2 tablespoons water (optional)
- ¾ - 1 teaspoon salt or to taste
Optional Garnishes:
- 1/2 small cucumber English, cut in half lengthwise and sliced thinly
- 2-3 radish thinly sliced
- 1 avocado ripe, seeded, peeled and sliced or chopped
- jalapeno pepper or serrano pepper, sliced
- cilantro fresh leaves
- olive oil
For Serving (optional):
- tostada shells crispy
- tortilla chips crispy
Instructions
- Using a sharp knife, slice the shrimp in half lengthwise (like butterflied shrimp).
- In a shallow dish, place the shrimp on a single layer, if possible. In this dish, the shrimp is fully "cooked" in lime juice, so it’s essential to layer the shrimp evenly and to use enough lime juice to completely cover the shrimp. Season with salt and allow to sit for 25-30 minutes, turning at least once so both sides of the shrimp cook evenly. The shrimp will turn light pink and will no longer be transparent.
- Meanwhile, place the red onions in a bowl and season them generously with salt. Add enough cold or room temperature water to completely cover them. This will take the sharp raw onion taste away. As an optional step, stir in the vinegar. The vinegar brightens up and enhances the color of the onion. Allow the onions to sit for at least 10 minutes or until you are ready to use them.
- To make the marinade, place the excess lime juice marinating the shrimp into a measuring cup. Add enough fresh lime juice to complete ½ cup of juice.
- In a blender or in a food processor, place the garlic, the cilantro, the chile peppers and the ½ cup of lime juice. Blend until smooth, scraping the sides of down with a spatula as needed. To reach a sauce consistency, add a couple of tablespoons of water if needed. Season to taste with salt.
- Pour the cilantro marinade over the shrimp and gently toss to coat.
- Drain the onions and quickly rinse them under cold running water. Place the onions on top of the shrimp, cover and refrigerate for 30 minutes and up to 2 hours before serving.
- When ready to serve, taste and adjust seasoning as needed. Serve with sliced cucumbers, radish slices, avocado, chiles, cilantro leaves, and a drizzle of olive oil. Serve cold, with tortilla chips or tostadas cut into pieces.
Cup of Yum
Notes
- Shrimp: For this aguachiles recipe, I use large or medium raw shrimp, deveined with the tails removed. While the fresh lime juice will fully "cook" the raw shrimp, you can opt for pre-cooked shrimp if you prefer. Although the flavor may be slightly milder compared to using raw shrimp, it will still be absolutely delicious.
- Lime Juice: There’s no substitute for freshly squeezed lime juice in this recipe. When selecting limes, opt for ones that are slightly soft to the touch, with thinner skin and lighter in green color, as they tend to be juicier than hard, dark green limes. These limes also have a milder acidity, which creates a more balanced and flavorful dish.
- Onion: I love using red or purple onion, thinly sliced in this recipe.
- Chile Peppers: For a spicier marinade, use serrano peppers instead of jalapeños which are a bit milder. If you are sensitive to spicy food, remove both the seeds and the veins.
- Marinade or Chile Water: You will use most of the lime juice from marinating the shrimp plus enough lime juice to complete ½ cup of fresh lime juice to make the green sauce.
- Fresh Cilantro: Both, leaves and stems can be used.
- To Marinate: To make this shrimp dish, use a shallow bowl or dish that can accommodate the shrimp on a single layer. You want to make sure the shrimp is completely covered in lots of lime juice so it cooks evenly.
- Using Other Seafood: Instead of raw shrimp, you can use raw scallops sliced into ¼-inch slices.
Nutrition Information
Calories
66kcal
(3%)
Carbohydrates
4g
(1%)
Protein
11g
(22%)
Fat
1g
(2%)
Saturated Fat
0.1g
(1%)
Polyunsaturated Fat
0.1g
(1%)
Monounsaturated Fat
0.1g
(1%)
Trans Fat
0.01g
(1%)
Cholesterol
95mg
(32%)
Sodium
720mg
(30%)
Potassium
142mg
(3%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
225IU
(5%)
Vitamin C
15mg
(17%)
Calcium
50mg
(5%)
Iron
0.3mg
(2%)
Nutrition Facts
Serving: 6 Servings
Amount Per Serving
Calories 66
% Daily Value*
| Calories | 66kcal | 3% |
| Carbohydrates | 4g | 1% |
| Protein | 11g | 22% |
| Fat | 1g | 2% |
| Saturated Fat | 0.1g | 1% |
| Polyunsaturated Fat | 0.1g | 1% |
| Monounsaturated Fat | 0.1g | 1% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 95mg | 32% |
| Sodium | 720mg | 30% |
| Potassium | 142mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 225IU | 5% |
| Vitamin C | 15mg | 17% |
| Calcium | 50mg | 5% |
| Iron | 0.3mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.