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Overhead view of spicy Shrimp Aguachile with avocado, radish, and jalapeño in a green lime broth

Vibrant Green Aguachile: Mexican Shrimp Ceviche

Experience a refreshing burst of flavor with this vibrant aguachile, featuring fresh shrimp 'cooked' in a zesty lime-chile marinade. It's a quick, light, and incredibly satisfying dish perfect for a warm day or as a delightful appetizer.
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Prep Time 25 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Appetizer, Main Course
Cuisine: Mexican
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

For the Aguachile Base
  • 1 lb Shrimp raw, medium-sized (21-25 count), peeled, deveined, butterflied
  • 1 cup Lime Juice freshly squeezed (from 8-10 limes)
  • 1/2 tsp Kosher Salt or to taste
  • 1/4 tsp Black Pepper freshly ground
For the Green Chile Sauce
  • 2-3 Serrano Chiles or jalapeños, stemmed, roughly chopped (deseed for less heat)
  • 1/2 cup Cilantro fresh, packed, roughly chopped
  • 1/4 cup Lime Juice freshly squeezed
  • 1/4 cup Water or more, to achieve desired consistency
  • 1/4 Cucumber peeled, roughly chopped
  • 1/4 tsp Salt
For Garnish & Serving
  • 1 medium Cucumber thinly sliced into rounds or half-moons
  • 1/4 cup Red Onion thinly sliced into rings or slivers
  • 1-2 Avocado ripe, diced or sliced
  • Optional Tostadas or Tortilla Chips for serving

Equipment

  • Cutting Board
  • Sharp Knife
  • Large Mixing Bowl
  • Blender
  • Citrus juicer
  • Serving Platter

Method
 

Prepare the Shrimp
  1. In a large mixing bowl, combine the butterflied shrimp with 1 cup of freshly squeezed lime juice, 1/2 tsp kosher salt, and 1/4 tsp black pepper. Stir gently to ensure all shrimp are submerged in the lime juice. Let it rest for 15-20 minutes, or until the shrimp turn opaque pink, indicating they are 'cooked'. Do not over-marinate, as they can become tough.
Make the Green Chile Sauce
  1. While the shrimp is marinating, prepare the green chile sauce. In a blender, combine the serrano chiles (deseeded for less heat if preferred), 1/2 cup fresh cilantro, 1/4 cup lime juice, 1/4 cup water, and 1/4 tsp salt. Blend until completely smooth. Add a little more water if needed to achieve a pourable, but not too thin, consistency. Taste and adjust salt if necessary.
Assemble the Aguachile
  1. Drain about half of the lime juice from the shrimp bowl, leaving enough to keep the shrimp moist. Pour the blended green chile sauce over the marinated shrimp. Gently fold to combine, ensuring the shrimp are well coated.
  2. Add the thinly sliced cucumber and red onion to the bowl with the shrimp and sauce. Stir gently to incorporate.
Serve
  1. Transfer the aguachile mixture to a chilled serving platter or individual bowls. Garnish with diced or sliced avocado. Serve immediately with tostadas or tortilla chips on the side for scooping. Enjoy the fresh, spicy, and tangy flavors!

Notes

For an extra layer of flavor, you can add a small piece of unpeeled cucumber and 1/4 of a white onion to the blender with the chiles and cilantro. Adjust the amount of serrano chiles to your preferred spice level. If you can't find serranos, jalapeños are a good substitute, though slightly milder. Aguachile is best enjoyed fresh; it does not store well as the shrimp continues to 'cook' and the avocado can brown.