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Get ready to tantalize your taste buds with the zesty and refreshing flavors of Aguachile Verde! This scrumptious dish features succulent citrus-marinated shrimp, combined with crispy cucumber and tangy marinated red onions, all drizzled with a lip-smacking lime-olive oil Verde sauce. It’s the perfect appetizer to kick-start your meal or to enjoy as a snack with some crispy tortilla chips, crackers, or on top of crispy tostada shells. Trust me, once you try this delectable dish, you won’t be able to resist having more!
Eating Aguachile Will Cool You Off and Make You Cry At the Same Time 😂
Prepare yourself to experience a whole new world of flavors and get ready to be swept off your feet by the mesmerizing beauty of aguachile! This fiery dish is an absolute masterpiece, with its stunning green hues and a taste that will make your taste buds dance with joy. Get ready to awaken your inner spice lover and fall head over heels in love with aguachile!
Origin of Aguachile
Aguachile is a raw seafood dish that originates from the northwest region of Mexico, particularly Sinaloa. It is typically prepared in a molcajete. The dish has its roots in the coastal areas of Sinaloa, where it was initially made using boiled water and chiltepines, small round chili peppers found in Sinaloa.
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So what’s in Aguachile Verde?
Shrimp: I use medium shrimp if I’m eating Aguachile with tortilla chips or crackers. Large or jumbo shrimp is perfect for tostada shells. Peel, devein, and butterfly the shrimp. If you live by the ocean coast, the best way to buy shrimp is fresh. If not, buy frozen and thaw out in a bowl of cold water, it will take about 15-20 minutes to thaw out.
Lime juice: It takes *8-9 limes to make 1 cup of juice.
Bottled lime juice may substitute for fresh limes.
Chile Peppers: Serranos or Jalapeños are traditionally used for Aguachile recipes. Serranos are about 5 times hotter than Jalapeños, if you like heat go with serranos. I know friends that use habaneros 🤯…not me. If you want to use fewer chile peppers…I won’t tell.
Onions: Red onions are the traditional onion to use for Aguachile. I used a mandoline slicer to cut them into very thin slices. A regular sharp knife is okay if you don’t have a mandoline slicer.
Cilantro: Use half of the cilantro bunch, stems, and leaves.
Cucumbers: I use English cucumbers because I don’t need to peel or remove seeds. If you prefer regular cucumber; peel it and remove the seeds, then cut it into half-moons, both types of cucumber will be fine.
Optional: pineapple chunks, mango slices, or radish slices.
How to Make Aguachile Verde
Shell, clean, and devein the shrimp. Slice them in half lengthwise and place them in a bowl ( you can cut them into pieces if you prefer)
Add garlic powder, salt, and 1/2 cup lime juice. Cover with plastic wrap and let marinate for 10 minutes in the fridge. (I give them a quick swirl after 5 minutes in the bowl to make sure the shrimp is covered with lime juice.
In a food processor or blender, add serranos or jalapeños, olive oil, 1/2 cup lime juice, and cilantro…blend until smooth.
Take the shrimp out of the refrigerator, and drain the lime juice. Add the sliced cucumber and sliced red onion to the shrimp. Pour the chile sauce all over the shrimp, cucumber, and onions, and mix well. Cover again, and chill in the refrigerator for 10 to 15 minutes.
Top Tostada shell with Aguachile Verde, or dip with tortilla chips.
More Recipes to try
- Crispy Potato Tacos ( Taco Dorados de Papa)
- Easy Mexican Shrimp Tacos: Quick and Flavorful Meal
- Tacos Gobernador (Governor Tacos)
- Beef Quesabirria Tacos
- Tacos Dorados (Beef)
- Mexican Taco Slaw
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Aguachile Verde
Ingredients
- 1 English cucumber sliced and cut into half-moons ( regular cucumber can be used but peeled and seeded)
- 1/2 small red onion thinly sliced
- 4 serranos or jalapeños stemmed, and seeds removed
- 1 pound medium or large raw shrimp peeled, deveined, and butterflied
- 1/2 bunch cilantro
- 2 tablespoons olive oil
- 1/2 tsp salt
- 1/4 tsp garlic powder
- 1 cup lime juice
- Salt to taste
- Avocado slices optional
Instructions
- Shell, clean, and devein the shrimp. Slice them in half lengthwise and place them in a bowl ( you can cut them into pieces if you prefer)
- Add garlic powder, salt, and 1/2 cup lime juice. Cover with plastic wrap and let marinate for 10 minutes in the fridge. (I give them a quick swirl after 5 minutes in the bowl to make sure the shrimp is covered with lime juice.
- In a food processor or blender, add serranos or jalapeños, olive oil, 1/2 cup lime juice, and cilantro...blend until smooth.
- Take the shrimp out of the refrigerator, and drain the lime juice. Add the sliced cucumber and sliced red onion to the shrimp.
- Pour the chile sauce all over the shrimp, cucumber, and onions, mix well.
- Cover again, and chill in the refrigerator for 10 to 15 minutes.
- Serve on tostada shells, or with tortilla chips. Enjoy!
- Top with Avocado Slices
- Makes 4 servings
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