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lime kissed shrimp aguachiles recipe

Fiery Aguachiles

This vibrant Mexican coastal dish features delicate shrimp 'cooked' in zesty lime juice and spicy serrano chilies. The perfect balance of heat, acidity, and freshness creates a refreshing appetizer that's ready in under 30 minutes with no actual cooking required.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 people
Course: Appetizer
Cuisine: Mexican
Calories: 185
Ingredients Equipment Method Notes

Ingredients
  

  • 1/3 cup cilantro
  • 1/3 cucumber peeled, seeded and diced into 1/2-inch cubes
  • 1 avocado sliced
  • 1 pound fresh shrimp
  • 4 serrano chilies stemmed and rough chopped
  • 5-6 limes juiced
  • 1 1/4 teaspoons salt divided
  • 1/2 small red onion finely sliced
  • 8-10 tostadas for serving

Equipment

  • Blender
  • Sharp knife
  • Serving platter

Method
 

  1. Butterfly and devein the shrimp. For jumbo shrimp, slice completely in half lengthwise. For smaller shrimp, cut along the back without slicing all the way through. Remove the digestive tract.
  2. In a blender, combine the serrano chilies, lime juice, cilantro, and 1 teaspoon of salt. Blend until the chilies are broken down but not completely smooth.
  3. Pour the green marinade over the prepared shrimp and refrigerate for 15-20 minutes. Stir gently after about 5 minutes to ensure even marinating. The shrimp will turn opaque and white as it 'cooks' in the acid.
  4. While the shrimp marinates, prepare the cucumber by peeling, removing seeds, and dicing into 1/2-inch cubes.
  5. Once the shrimp has finished 'cooking' in the lime juice, add the cucumber cubes and toss gently.
  6. Arrange the mixture on a large flat serving dish. Sprinkle with the remaining 1/4 teaspoon salt and top with the finely sliced red onion.
  7. Serve immediately with sliced avocado and tostadas on the side.

Notes

For a milder version, substitute jalapeños for the serrano chilies or reduce the quantity. The freshness of the shrimp is crucial for this recipe - avoid using frozen if possible. The lime juice 'cooks' the shrimp through its acidity, so no heat is required.
This dish is best enjoyed immediately after preparation, but the components can be prepared ahead of time and assembled just before serving. Store leftover aguachiles in the refrigerator for up to 24 hours, though the texture of the shrimp may change slightly.
For a complete meal, serve with Mexican rice or a simple jicama slaw. Pairs wonderfully with an ice-cold Mexican lager or a classic margarita.