Easy Aguachile (Mexican Aguachile de Camaron)

The finished aguachile wit the sliced avocado and extra cilantro garnished on top.

5 from 3 votes

Easy Aguachile (Mexican Aguachile de Camaron)

This aguachile is a bright bold Mexican seafood dish, made with tender shrimp cured in fresh lime juice and tossed in a vibrant green sauce. It's light, refreshing, and perfect served cold with tostadas.

Prep Time20

Marinate time30

Total Time50

Course: Appetizer, Main Course

Cuisine: Mexican

Keyword: aguachile, mexican ceviche

Servings:

Ingredients

2 pounds large raw shrimp peeled, deveined, tails removed
1 teaspoon kosher salt plus more to taste
1/2 teaspoon ground black pepper plus more to taste
1 1/2 cups fresh lime juice or enough to full cover the shrimp (from about 8-10 limes)
2 large cucumbers divided
3-4 serrano peppers stems removed
1 cup fresh cilantro leaves plus more for garnish
1 jalapeño stems removed
1 garlic clove
1 teaspoon Jugo Maggi
1 teaspoon Worcestershire sauce
1 small red onion very thinly sliced
Tostadas or tortilla chips for serving

Instructions

Roughly chop one cucumber. Thinly slice the other cucumber into half moons.
Butterfly the shrimp by slicing them in half lengthwise. Season with the kosher salt and black pepper and toss well. Place the shrimp in a large bowl with the lime juice, making sure the shrimp are fully covered. Cover and refrigerate for 20–30 minutes, just until the shrimp turn opaque and “cook” in the citrus.
Remove about 3/4 cup of the lime juice from the shrimp and transfer it to a blender. Add the roughly chopped cucumber, serrano peppers, cilantro, jalapeño, garlic, Jugo Maggi, and Worcestershire sauce. Blend until completely smooth and bright green. Taste and adjust with more salt or pepper if needed.
Add the very thinly sliced red onion and the remaining cucumber, thinly sliced into half moons, to the bowl of shrimp. Pour the green sauce over everything and toss to coat.
Let the mixture rest for 10 minutes so the flavors come together.
Top with 1–2 sliced avocados and extra cilantro. Serve immediately with tostadas or tortilla chips.

Notes

Don't overmarinate the shrimp: They're ready when they are opaque all the way through and slightly firm.
Use fresh lime juice: Don't use bottled lime juice as it will not yield the best flavor.
Make sure shrimp are covered: This helps them "cook" evenly.
Adjust heat to taste: Start with fewer serranos and add more if needed.
Serve immediately: Aguachile is best fresh, letting it sit too long can change the texture.

Nutrition