Description
Easy Aguachile is a vibrant and refreshing Mexican dish featuring raw shrimp ‘cooked’ in fresh lime juice and blended with a zesty green sauce made from serrano peppers, cilantro, and cucumber. Perfect as a light appetizer or snack, this recipe combines crisp textures and bold flavors for a delightful experience.
Ingredients
Shrimp and Marinade
- 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 (from about 8-10 limes, or enough to fully cover the shrimp)
- 1 teaspoon Jugo Maggi
- 1 teaspoon Worcestershire sauce
Vegetables and Sauces
- 2 large cucumbers (divided: one roughly chopped, one thinly sliced into half moons)
- 3-4 serrano peppers (stems removed)
- 1 cup fresh cilantro leaves (plus more for garnish)
- 1 jalapeño (stem removed)
- 1 garlic clove
- 1 small red onion (very thinly sliced)
To Serve
- Tostadas or tortilla chips
- 1-2 sliced avocados (optional garnish)
Instructions
- Prepare the cucumbers: Roughly chop one cucumber for blending and thinly slice the other cucumber into half moons for texture in the final dish.
- Prep and marinate the shrimp: Butterfly the shrimp by slicing each lengthwise in half. Season with kosher salt and black pepper, then toss well. Place shrimp in a large bowl and cover with fresh lime juice so they are fully submerged. Cover the bowl and refrigerate for 20 to 30 minutes until shrimp turn opaque, indicating they are ‘cooked’ by the citrus.
- Blend the green sauce: Remove about 3/4 cup of the lime juice from the shrimp bowl and transfer it to a blender. Add roughly chopped cucumber, serrano peppers, cilantro leaves, jalapeño, garlic, Jugo Maggi, and Worcestershire sauce. Blend until the mixture is completely smooth and has a bright green color. Taste and season with additional salt or black pepper if needed.
- Combine all ingredients: Add the very thinly sliced red onion and the cucumber half moons to the bowl with the shrimp. Pour the blended green sauce over the shrimp and vegetables, then toss gently to evenly coat everything.
- Rest the dish: Allow the mixture to rest for 10 minutes so the flavors meld together beautifully.
- Serve: Top with sliced avocado and extra cilantro leaves as garnish. Serve immediately with tostadas or tortilla chips for a delicious, refreshing meal or appetizer.
Notes
- Ensure the shrimp is fresh and properly cleaned before using since it is ‘cooked’ only by lime juice.
- You can adjust the number of serrano peppers to control the heat level.
- Jugo Maggi and Worcestershire sauce add umami depth but can be omitted for a milder taste.
- Serve immediately after resting to enjoy the best texture and flavor.
- For a spicier kick, add more jalapeño or serrano peppers in the sauce.
- Prep Time: 15 minutes
- Cook Time: 30 minutes (marinating time)
- Category: Appetizer
- Method: No-Cook
- Cuisine: Mexican
