Shrimp Aguachile is a vibrant, no-cook Mexican coastal classic where fresh shrimp are “cooked” in a spicy citrus marinade. This dish delivers an immediate flavor explosion—cool, fiery, creamy, and crisp all at once. It’s incredibly simple to make, relying on the quality of your shrimp and limes.

Why You’ll Love This Shrimp Aguachile

• Fast & Fresh: Ready in 20 minutes with no actual cooking.
• Flavor Masterpiece: A perfect balance of tangy lime, fresh cilantro, and slow-building heat.
• Visually Stunning: Vibrant green sauce and pink shrimp make a showstopping presentation.
• Wonderfully Versatile: Easily adjust heat or add garnishes like avocado or mango.

Ingredients & Tools

• 450 g large raw shrimp, peeled and deveined
• 1 cup freshly squeezed lime juice (from about 10-12 limes)
• 2-3 serrano peppers, stems removed (or 1-2 jalapeños for milder heat)
• 1 cup fresh cilantro leaves and tender stems, packed
• 1/2 medium English cucumber, peeled and roughly chopped
• 1/4 white onion, roughly chopped
• 1/2 tsp sea salt, plus more to taste
• 1 tbsp extra virgin olive oil
• To serve: thinly sliced red onion, sliced avocado, and tostadas or tortilla chips

Tools: A high-powered blender, a sharp knife, and a shallow serving dish.

Notes: Use the freshest shrimp and freshly squeezed lime juice—bottled juice will taste bitter.

Nutrition (per serving)

Serves: 4 | Prep Time: 20 minutes | Cook Time: 0 minutes | Total Time: 20 minutes

Before You Start: Tips & Ingredient Notes

• Buy the right shrimp. Look for “large” or “extra-large” raw shrimp that are already peeled and deveined to save time. They should smell clean and briny, like the ocean, with no hint of ammonia. Frozen, thawed shrimp work perfectly fine, just ensure they are fully thawed and patted very dry.
• Don’t skimp on the lime squeezing. I know it’s a bit of an arm workout, but honestly, fresh lime juice is non-negotiable. It’s the engine of the dish, providing the acid that “cooks” the shrimp and forms the base of the sauce. The flavor is incomparable.
• Control your heat with the seeds. The heat in chili peppers primarily lives in the seeds and white membranes. For a milder aguachile, remove all the seeds from your serranos or jalapeños. For a serious kick, leave them all in. I usually do a happy medium—seeding one pepper and leaving the seeds in another.
• Slice your shrimp thinly. You’ll see some recipes leave the shrimp whole, but I find that butterflying them or slicing them in half lengthwise creates more surface area. This allows the marinade to penetrate faster and more evenly, giving you a perfect texture in every single bite.

How to Make Shrimp Aguachile

Storage & Freshness Guide

• Fridge: Store assembled aguachile tightly covered for up to 12 hours, though best eaten immediately.
• Freezer: Not recommended—freezing ruins the delicate texture of the shrimp.
• Reviving: If sauce separates, stir gently. Serve with extra avocado to refresh.

Serving Suggestions

Complementary Dishes

• Grilled Fish Tacos — The light, citrusy notes of the aguachile are a perfect palate-cleansing starter before diving into the smoky, savory goodness of a fish taco. They share a flavor family but offer completely different textures.
• Esquites (Mexican Street Corn Salad) — The creamy, cheesy, slightly spicy corn salad provides a wonderful warm and cool contrast. The sweetness of the corn is a fantastic foil to the bracing acidity of the aguachile.
• Simple Cabbage Slaw — A crunchy, vinegar-based slaw without mayo helps cut through the richness and heat, adding another layer of texture and refreshment to your meal.

Drinks

• Ice-Cold Mexican Lager — There’s a reason this is a classic pairing. The crisp, clean, slightly bitter beer is the ultimate fire extinguisher for the chili heat and complements the citrus flavors perfectly.
• Classic Margarita on the Rocks — When in Rome! The aguachile essentially doubles down on the lime in your margarita, creating a harmonious and incredibly refreshing experience. Just make sure your margarita isn’t too sweet.
• Jamaica (Hibiscus) Iced Tea — The tart, cranberry-like flavor of this vibrant red drink is a fantastic non-alcoholic option that stands up to the bold flavors without being overpowering.

Something Sweet

• Mango Sorbet — The pure, fruity sweetness and icy temperature of a good mango sorbet is like a cool blanket after the spicy kick of the aguachile. It’s light enough not to feel heavy after such a fresh starter.
• Flan — The rich, creamy, caramel-coated custard is a classic Mexican dessert that provides a silky, sweet, and comforting finish that beautifully contrasts the sharp and spicy beginning of your meal.
• Paletas (Mexican Ice Pops) — Especially ones with flavors like lime-chili or tamarind. It’s a fun, playful way to continue the theme of sweet, sour, and spicy right through to the very end.

Top Mistakes to Avoid

• Mistake: Using pre-cooked shrimp. This is the number one error. The entire dish relies on the acid in the lime juice transforming the raw shrimp. If you start with cooked shrimp, they will become tough, rubbery, and overwhelmed by the lime, resulting in a very unpleasant texture.
• Mistake: Over-marinating the shrimp. Leaving the shrimp in the lime juice for too long—say, over 20-30 minutes total—will start to break down the protein too much, making them mushy and almost chalky. You want that perfect, firm bite, not a disintegrated one.
• Mistake: Not tasting your sauce. Before you pour that gorgeous green sauce over the shrimp, dip a spoon in and taste it! This is your chance to adjust the seasoning. Does it need more salt? More heat? A bit more cucumber for freshness? This simple taste test ensures perfection.
• Mistake: Skipping the final drizzle of oil. That tablespoon of olive oil might seem insignificant, but it really does make a difference. It adds a layer of flavor and richness that helps balance the intense acidity, making the overall dish feel more rounded and sophisticated.

Expert Tips

• Tip: Freeze your shrimp for easier slicing. If you’re finding it tricky to butterfly the raw shrimp, pop them in the freezer for about 10-15 minutes first. They’ll firm up just enough to make slicing through them cleanly and safely a total breeze.
• Tip: Add a secret ingredient for creaminess. For an even smoother, slightly richer sauce, add a quarter of a ripe avocado to the blender with the other sauce ingredients. It won’t overpower the flavor, but it will give the aguachile a wonderfully velvety, luxurious texture.
• Tip: Make it a colorful trio. For a stunning presentation, divide your sauce into three parts. Keep one plain green, blend a second with a handful of roasted red peppers for a red version, and a third with a bit of beetroot for a vibrant pink. Drizzle them artistically over the shrimp for a real “wow” factor.
• Tip: Prep your components ahead. You can slice the shrimp and make the green sauce separately a few hours in advance. Keep them sealed in separate containers in the fridge. Then, simply assemble the dish 10 minutes before you want to serve it for the absolute best texture and flavor.

FAQs

Can I make Shrimp Aguachile ahead of time?
You can, but with a major caveat. I highly recommend prepping the components—slicing the shrimp and making the sauce—ahead of time and storing them separately in the fridge. Combine them no more than 10-15 minutes before serving. If you assemble it too far in advance, the shrimp will over-marinate and become tough and mushy, while the vibrant green sauce can start to oxidize and turn brown. The beauty of this dish is in its freshness, so a last-minute assembly is key.

How long does leftover aguachile last in the fridge?
Honestly, it’s best enjoyed immediately. But if you must store it, cover it tightly and refrigerate for no more than 12 hours. The texture of the shrimp will continue to change, becoming firmer and more “cooked,” and the sauce may water out a bit as the salt draws moisture from the vegetables. It will still be safe to eat, but the peak texture and bright, vibrant flavor will have passed.

What’s the difference between aguachile and ceviche?
Great question! While both are citrus-marinated seafood dishes, the main differences are texture and timing. Ceviche typically involves smaller pieces of fish or seafood marinated for a longer time (30 minutes to a few hours), resulting in a more uniformly “cooked” texture. Aguachile is all about speed and intensity—the shrimp are often sliced and marinated for just minutes in a more potent, blended chili sauce, giving you a contrast between the just-set exterior and a slightly softer interior.

My sauce is too spicy! How can I fix it?
Don’t panic! The easiest fix is to double the non-spicy parts of the sauce. Quickly blend another half cucumber (peeled), a big handful more of cilantro, and the juice of one more lime, then mix it into your existing sauce. The added volume will dilute the heat. Serving it with creamy slices of avocado and a side of cool, crunchy jicama sticks on the plate will also help tame the fire for your guests.

Can I use a different type of chili pepper?
Absolutely, you can play with the heat profile. For a smoky depth with less intense heat, use 1-2 chipotle peppers in adobo sauce (though this will darken your sauce). For a very mild, fruity flavor, a single poblano pepper is a great option. For serious heat lovers, a single habanero (seeds removed, please, unless you’re truly brave) will bring a floral, explosive heat that is not for the faint of heart.