Shrimp Aguachile is a vibrant and refreshing appetizer that’s perfect for summer gatherings or any festive occasion, especially Cinco de Mayo. This Mexican coastal dish features succulent shrimp marinated in a zesty lime and chili mixture, creating a deliciously tangy flavor profile.

Served in small appetizer cups, Shrimp Aguachile not only looks stunning but also offers a convenient way to enjoy this delightful dish. Let’s dive into how to create this culinary masterpiece and some helpful tips to ensure your dish is a hit.

Helpful Tips

Use Fresh, High-Quality Shrimp: The key to a delicious Shrimp Aguachile is using the freshest shrimp available. Opt for wild-caught shrimp if possible, as they tend to have better flavor and texture. Make sure to properly clean and devein the shrimp before marinating.
Marinate for the Right Amount of Time: To achieve the perfect “cooked” texture, marinate the shrimp in lime juice for about 30 minutes. This allows the acidity to effectively “cook” the shrimp without making them rubbery. Keep an eye on them, as marinating for too long can lead to overcooking.
Adjust the Spice Level: Aguachile is known for its bold flavors and heat, but you can easily adjust the spice level to suit your taste.

Shrimp Aguachile

Aguachile is a traditional Mexican dish that typically consists of raw shrimp that are "cooked" in a marinade made from lime juice and chili peppers.

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Prep Time 15

Marinating Time 30

Total Time 45

Course Appetizer

Cuisine Mexican

Servings servings

Calories 79 kcal

Ingredients

4 limes juiced
1 lemon juiced
1 cloves garlic
½ cup cilantro chopped
1 jalapeno chopped (seeds removed for less heat)
1 cup cucumber seeded & diced (divided)
1/4 teaspoon salt or to taste
1/2 pound raw shrimp peeled, deveined, and chopped
¼ cup red onion diced
1/2 large avocado pitted and cubed
1/2 tablespoon tajin

Instructions

Juice the limes and lemon and combine them in a cup.
To a blender or food processor add the garlic, cilantro, jalapeno, half the cucumber, half the citrus juice, and salt. Blend until smooth.
Add the shrimp to a bowl. Pour on the remaining citrus juice and aguachile from the blender, then add the onions and remaining cucumber and stir to combine.
Cover and chill in the refrigerator for 30 minutes.
Once the shrimp has “cooked”, stir in the avocado. Sprinkle tajin over the top. Serve with tortilla chips and enjoy.

Nutrition

Calories: 79kcalCarbohydrates: 10gProtein: 6gFat: 3gSaturated Fat: 0.4gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.003gCholesterol: 48mgSodium: 356mgPotassium: 248mgFiber: 3gSugar: 2gVitamin A: 267IUVitamin C: 26mgCalcium: 49mgIron: 1mg

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