5.0 from 9 votes
Aguachile Recipe (Receta de Aguachle Verde)
Similar to ceviche, this easy and no-cook Aguachile Verde recipe combines plump raw shrimp with fresh lime juice and tasty garnishes like cilantro, crisp onions, and crunchy radishes.
Prep Time
1 hr 15 mins
Total Time
1 hr 15 mins
Servings: 4 - 6 servings
Calories: 110 kcal
Course:
Appetizer , Snacks
Cuisine:
South American , Mexican
Ingredients
For the Shrimp –
- 1 pound raw shrimp peeled and deveined (or scallops)
- 1 cup fresh lime juice divided
- 1 teaspoon salt
For the Onions –
- ½ red onion sliced thin and quartered
- 1 teaspoon vinegar any variety
- 1+ cup water
For the Marinade –
- ½ cup fresh cilantro leaves
- 2-3 cloves garlic
- 1-2 Jalapeno peppers seeded
- 1-2 Serrano peppers seeded
For the Garnishes –
- ½ cup cucumber thinly sliced and cut in half
- ½ cup radishes thinly sliced
- 1 Serrano pepper thinly sliced
- 1 avocado diced or sliced (optional)
- Tortilla chip for scooping
Instructions
- Set out a large mixing bowl. Chop the cleaned shrimp into ¼ - ½ inch pieces and place in the bowl. Then pour ½ cup of fresh lime juice over the top of the shrimp. (Save the rest of the lime juice for the marinade.) Add the salt and toss well to coat. Then press the shrimp down into the lime juice so that it is mostly covered. Cover the bowl and refrigerate for 15 minutes. Then stir, press, and refrigerate for another 15 to 20 minutes.
- Meanwhile, prepare the onions. Set out a small bowl. Cut half of a red onion in half, to create two quarters of an onion. Then slice the quarters thinly into slivers. Placed the sliced onions in the bowl. Drizzle with 1 teaspoon of vinegar. Then pour cold water over the top of the onions until they are completely covered. Allow the onions to rest in the water until ready to use.
- For the Marinade: Set out a food processor. In the bowl, combine the cilantro leaves, garlic, and seeded chile peppers. Pour the remaining ½ cup of lime juice into the food processor bowl, along with ¼ cup water. Cover and purée until smooth.
- Once the shrimp have cooked in the lime juice for at least 30 minutes, drain off the lime juice and mix the marinade in the shrimp. Stir well, cover, and continue to chill the Aguachile for another 20 or 30 minutes while you prepare the garnishes.
- For the Garnishes: Slice cucumber, radishes, and a serrano pepper very thin. If using avocado, wait to slice the avocado until ready to stir it in. Once the Aguachile has rested for another 20+ minutes, drain the water off the onions. Then stir in the red onions, cucumber, radishes, and serrano pepper. Toss well, then stir in fresh avocado, if using. Serve with tortilla chips for scooping, or serve as-is for a low carb dish.
Cup of Yum
Notes
- Aguachiles verde is best to enjoy fresh within an hour or so after preparing.
- However, the shrimp Aguachile will technically keep well in the fridge for up to 2-3 days in a sealed container. It will still be super yummy, just not quite so crisp and vibrant.
Nutrition Information
Serving
0.5c
Calories
110kcal
(6%)
Carbohydrates
13g
(4%)
Protein
2g
(4%)
Fat
8g
(12%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
5g
Sodium
594mg
(25%)
Potassium
425mg
(12%)
Fiber
4g
(16%)
Sugar
3g
(6%)
Vitamin A
318IU
(6%)
Vitamin C
33mg
(37%)
Calcium
29mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4- 6 servings
Amount Per Serving
Calories 110
% Daily Value*
| Serving | 0.5c | |
| Calories | 110kcal | 6% |
| Carbohydrates | 13g | 4% |
| Protein | 2g | 4% |
| Fat | 8g | 12% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Sodium | 594mg | 25% |
| Potassium | 425mg | 9% |
| Fiber | 4g | 16% |
| Sugar | 3g | 6% |
| Vitamin A | 318IU | 6% |
| Vitamin C | 33mg | 37% |
| Calcium | 29mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.