How to Make Shrimp Aguachiles – Spicy Mexican Ceviche

If you’re looking for a refreshing, new take on summer seafood, our shrimp aguachiles recipe has got you covered. Our Aguachile Shrimp Recipe (Mexican Ceviche Verde) is made with fresh lime juice, spicy green chiles, and a medley of fresh green herbs and vegetables.

Despite its beautiful presentation, this delicious aguachile recipe is deceptively easy to make, combining fresh raw shrimp marinated in a zesty lime marinade, prepared with fresh-squeezed lime juice, and then smothered in a single layer of green chile and cilantro sauce. Best served cold, topped with a combination of fresh avocado slices, pickled onions, and cucumber, this flavorful Mexican appetizer is a perfect side for crispy tortilla chips on warm summer days. That’s warm weather perfection right there.

The main difference between aguachiles and classic ceviche comes down to two things – intensity and immediacy. Basically, aguachile is meant to be spicier, with a recipe that calls for less liquid and more chiles than ceviche. It is also intended to be served right away, giving the shrimp a ‘barely cooked’ texture – a hallmark of good aguachile. Think of aguachile de camaron as Mexico’s spicy answer to ceviche.

Read on for a complete ingredient checklist, step-by-step instructions, and a printable recipe card.

What to Expect – Recipe Overview

If you’ve read this far, that means I’ve caught your attention with this delicious appetizer. However, if you’re wondering what this recipe is like in terms of taste and texture, or if you want to know how hard aguachile is to make, or what the prep process is like – read on, because I’ll be answering all of those questions and more.

Taste and Texture: In terms of flavor, this recipe is bright, bold, and instantly refreshing, balancing the heat from the chilis with lime-based citrus. The core of the recipe is green chile sauce, which delivers both heat and chili flavor. My recipe uses a mix of jalapenos and poblanos, but feel free to mix and match the chilis of your choice (serranos are the most common type used in aguachile). For the citrus, I believe fresh-squeezed lime juice is a must – more on this in the ingredient checklist. The citrus works to balance out the heat from the green chili sauce, which we further mellow and balance with fresh green herbs like cilantro. In terms of texture, the shrimp provides a tender base, with just a hint of crunch from thinly sliced cucumber and red onion.

Difficulty: Couldn’t be easier. Despite its beautiful presentation, this recipe is surprisingly simple to prepare, so much so that I’d say even beginner home chefs can approach this recipe with confidence. If you can squeeze a few limes and keep your ingredients cold, you can prepare aguachile. This really is a perfect no-stress, no-fuss, no-mess recipe.

Prep Process: Aguachile starts off with marinating the shrimp in lime juice, and allowing the citrus to “cook” the shrimp in about a half hour – I don’t pretend to understand the science involved with the lime’s natural citric acid. No, this is not actual ‘cooking,’ which is why I put that in quotation marks. Eating ceviche, or aguachiles, means eating raw seafood. If you aren’t comfortable doing that, you can substitute cooked shrimp if you don’t feel comfortable using raw shrimp. While using cooked shrimp will change the texture a bit, you will still achieve the same, delicious “chili water flavor.” Meanwhile, we take the blended mixture of green chiles, garlic, cilantro, and lime, and use that to create the green chile sauce (this part is key, as this is where all of the recipe’s flavor is). Blend that until smooth, and pour it over the shrimp. Top with fresh garnish like red onion, cucumber, and avocado, and you’re done. Simple.

Pairings: Here are my go-to pairings.

• Drinks: A cold Mexican beer and aguachile on a warm summer day are a match made in heaven. However, a classic margarita would also work.
• Chips and Tortillas: Crispy tortilla chips are all you really need to enjoy this green chile sauce. That said, you could also opt for soft homemade tortillas, which would be my choice.
• Crusty Bread: Crusty Italian bread, or a homemade boule loaf, or a pan de orno, would all be great for folding and dipping in the green sauce.
• Fried Contrast: Don’t hate me for this one, but I think some fried sides would add a hardy contrast, like onion rings or fried calamari. Imagine scooping the green sauce up with fried squid rings. Delicious.

What is Aguachiles de Camaron?

In one sentence: A quick-marinated type of ceviche, whose name translates as “chili water.”

Looking for a more long-winded explanation? Here I go.

It starts with the name: Aguachile translates as “chili water,” and that’s a fairly good summary of what aguachile is. A good aguachile de camarón (shrimp aguachile) should be a vibrant feast for the eyes and should be instantly refreshing on the palate.

Originating from the coastal state of Sinaloa, this Mexican dish traditionally (though not always) features fresh raw shrimp – and yes, cooked shrimp can be substituted, but this ‘will’ change the intended texture. What’s not negotiable is the ‘chili water,’ which is the marinade brought together with a fiery blend of chili peppers, citrus juice (usually lime juice), and fresh green herbs – hence the name “chili water.”

This is in contrast to classic Mexican-style shrimp ceviche. Those recipes typically include tomatoes or a more salsa-like consistency, whereas aguachile features a notably thinner, punchier green sauce made from serrano peppers, lime juice, garlic, and cilantro leaves. Again, it’s in the name. And that means what we’re looking for here is crisp acidity (the lime juice mixture) and searing heat (the spicy chilies), and we want that delivered with every bite. This means that the marinade should have a thin, almost water-like consistency that allows for the texture of the shrimp to stand at the forefront.

In terms of serving, aguachile should always be served cold, layered onto a platter or in a shallow bowl, topped with cucumber slices, red onion, and avocado. Again, it’s all about putting fresh, bright ingredients front and center. This garnish here is for more than looks, however, as we want these extra fresh flavors to serve both as a texture contrast and as ‘cooling ingredients’ to create contrast with the heat of the ‘chili water.’

In the end, this flavorful Mexican appetizer is perfect for warm-weather get-togethers or as the centerpiece of your next seafood spread.

Ingredient Checklist – Everything You’ll Need

For the Aguachile Marinade (Chile Water)

• 2 Poblano Peppers (seeds removed)
  • Note: I’m using poblano peppers purely as a matter of preference over serrano peppers. Poblano peppers bring a milder, smoky flavor, along with a hint of spice.
  • Tip: Yes, I’m aware that serrano peppers are considered traditional, but again, this is all preference.
  • Substitute: Green bell peppers can be swapped in for an even milder flavor if you’re sensitive. That said, serrano peppers can be used if you prefer a spicier, more traditional aguachile.
• 2 Jalapeño Peppers (with seeds)
  • Tip: I’m leaving the seeds since they add a bit more kick, and just a hint more chili goodness.
  • Substitute: Once again, to reiterate, the peppers you use are entirely a matter of preference. Once again, serrano chiles are the traditional option, but there’s no sense using chiles that are too spicy for your palate. Conversely, if you prefer a spicier aguachileles de camaron, use the hottest chiles you can get your hands on.
• 2 Cloves of Garlic
  • Tip: Fresh garlic brings not only aromatic depth, but also fresh garlic juice, which helps to evenly spread the garlicy goodness throughout the chili water.
  • Substitution: While you can ‘probably’ get away with a dash of garlic powder if you don’t have fresh on hand, I really wouldn’t recommend it, as this recipe is all about bringing fresh ingredients together.
• 1/3 Cup Fresh Cilantro Leaves
  • Tip: I cannot emphasize enough how important it is to destem the cilantro. We want smooth, thin chili water coupled with plump, tender shrimp. No stems.
  • Substitute: Parsley can be used in a pinch, or even in addition to the cilantro. Get creative.
• Juice of 1 Lime
  • Tip: Fresh lime juice is essential, in my opinion. It brings citrusy brightness, and helps cut through the spice of the chiles. Seriously, this is a key ingredient.
  • Substitute: Lemons and limes are usually interchangeable; this recipe is no exception. So you can indeed use fresh lemon juice if preferred, or if that’s all you have on hand. That said, I do prefer the result that fresh limes give, as well as the nice green color.
• Salt to Taste
  • Tip: Start with ¼ teaspoon and adjust after blending.

For the Shrimp Ceviche

• 1 lb. Large Fresh Shrimp (peeled and deveined)
  • Tip: Use fresh raw shrimp for best results. And use the best shrimp you can find.
  • Cooked: Boil the shrimp, and then soak them. This achieves the same great taste, but will change the texture a bit. That said, cooked shrimp need to be marinated considerably longer – roughly an hour to an hour and a half.
• Juice of 2 Limes
  • Tip: The citrus juice works to ‘cook’ the shrimp in the traditional ceviche style.
  • Note: You want to let the shrimp marinate for 30-45 minutes until they turn opaque. However, if you marinate raw shrimp much longer than 45 minutes, they risk turning rubbery.
  • Cooked Shrimp: Cooked shrimp should marinate no longer than twenty minutes, lest they become rubbery. More on this below.
• Salt to Taste
  • Tip: A little bit of salt brings out the natural sweetness of the shrimp.

Garnishes & Serving

• 1 Small Red Onion (very thinly sliced)
  • Note: We’re using red onion for color.
• 1 Tablespoon Vinegar
  • Tip: Any light vinegar works. That said, I would opt for either white wine vinegar or rice vinegar.
• 1 Cup Ice Water
  • Tip: Chilling the onions makes them extra crisp and vibrant in color.
• 1/2 Cucumber (sliced thin)
  • Tip: Adds freshness and crunch—English cucumbers are ideal.
• 1 Avocado (cubed)
  • Tip: Use ripe avocado for a creamy contrast.
  • Optional: Chill before dicing for best texture.
• Corn Chips (for serving)
  • Tip: Thick chips or tostadas hold up best. Crusty bread, too, if you’re so inclined.

Tips for Perfect Shrimp Aguachiles

• Use the freshest shrimp possible.
  • If you are using fresh raw shrimp, aim for the highest quality shrimp you can find.
  • Pre-cooked shrimp won’t fully absorb the aguachile marinade, and won’t achieve that delicate ceviche-style finish. That said, if using cooked shrimp, marinate them for half the amount of time to prevent them from becoming rubbery.
  • Why: Remember that the citric acid from the limes is cooking the shrimp; thus, if you are using cooked shrimp, they will overcook in the acid over a much shorter period of time.
• Keep ingredients chilled and serve cold
  • Serve it cold. Authentic aguachile is a cold shrimp dish. That means working quickly, so as to ensure that your shrimp, veggies, and marinade are well-chilled before assembling. You might even consider popping the finished dish in the fridge for a few minutes to keep things chilled.
• Adjust chili heat to taste
  • As I mentioned in the ingredient checklist, the level of heat is purely a preference. This recipe tastes great even if using sweet bell peppers. Yes, serrano chiles are traditional, but there’s no sense sticking to tradition if you can’t enjoy the finished product.
  • How to make aguachiles less spicy: Swap the peppers for less spicy alternatives. It really is just that simple.
• How Long do You Marinate Shrimp for Aguachiles?
  • Raw Shrimp: No longer than 30-45 minutes, or the shrimp will become rubbery.
  • Cooked Shrimp: No more than 20 minutes, or you will have rubbery shrimp.
• Blend the marinade smoothly for even flavor distribution
  • A smooth green sauce ensures each bite is balanced with the chile, lime, garlic, and cilantro.
• Use thin, uniform slices of red onion and cucumber
  • This keeps the texture crisp and the visual presentation vibrant.
• Serve immediately after assembling
  • Aguachile is best eaten fresh! If you’re prepping ahead, marinate the shrimp and keep everything chilled separately until ready to serve.
• Use this tip to avoid rubbery shrimp:
  • To reiterate: If you are still wondering how to make shrimp aguachiles not rubbery, the answer is to ‘not’ over-marinate. No longer than forty-five minutes for raw shrimp, and no more than twenty for cooked.

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And that’s How To Make Aguachiles – Spicy Mexican Ceviche. If you enjoyed this post, or have any questions or suggestions, be sure to let us know in the comments below. We always love hearing from you!

Happy Cooking!

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