mexicanshrimplowcarbgluten-freeseafoodno-cookspicy

Aguachile

Name: Aguachile
Prep time: 7 min
Cook time: 15 min
Total time: 15 min
Yield: 2
Cuisine: Mexican
Ingredients: 300 g raw shrimp, peeled and deveined; 120 ml lime juice, freshly squeezed; 4 g fine salt; 2 medium (20 g) serrano chilies; 120 g cucumber, peeled and chopped; 20 g cilantro leaves and tender stems; 30 ml lime juice, freshly squeezed; 30 ml cold water; 2 g fine salt; 100 g cucumber, thinly sliced; 50 g red onion, very thinly sliced; 5 g cilantro leaves

Aguachile is a vivid, cold shrimp dish with intense lime brightness, fresh cucumber crunch, and the clean heat of serrano chilies. This quick version is light, low in carbs, and incredibly refreshing, with a punchy green sauce that clings to every bite.

15 min

2 servings

161 kcal

Mexican

Ingredients

Shrimp and cure

300 graw shrimp, peeled and deveined
120 mllime juice, freshly squeezed
4 gfine salt

Green aguachile sauce

2 medium (20 g)serrano chilies
120 gcucumber, peeled and chopped
20 gcilantro leaves and tender stems
30 mllime juice, freshly squeezed
30 mlcold water
2 gfine salt

To finish

100 gcucumber, thinly sliced
50 gred onion, very thinly sliced
5 gcilantro leaves

Instructions

1
Slice the raw shrimp in half lengthwise to create thinner pieces so they cure quickly and evenly. Place them in a shallow bowl, toss with the lime juice and salt, and refrigerate for 8 minutes, stirring once halfway through. The shrimp should turn opaque and pink on the outside with no translucent centers.
2
While the shrimp cures, blend the serrano chilies, chopped cucumber, cilantro, lime juice, cold water, and salt until very smooth. Taste carefully; it should be bright, salty, and sharply acidic. Add a splash more water only if needed to keep it pourable.
3
Drain off about half of the curing lime juice from the shrimp so the final dish is not overly sour, then arrange the shrimp on a chilled plate or shallow bowl with the sliced cucumber and red onion.
4
Pour the green aguachile sauce over the shrimp and vegetables. Finish with cilantro leaves and serve immediately while very cold. Spoon some sauce over each bite for the best balance of heat, acidity, and crunch.

Nutrition per serving

161 kcal

Calories

31g

Protein

Carbs

Fat

Fiber

Notes

•For beginner-friendly heat, remove the serrano seeds before blending; for a hotter aguachile, leave them in.
•Use the freshest sushi-grade or very fresh shrimp from a trusted source, and keep it cold at all times.
•If you prefer extra-crisp onion, rinse the slices briefly under cold water and pat dry before serving.
•Aguachile is best eaten immediately after curing; waiting too long can make the shrimp firm and overly tart.

Background

Aguachile comes from the Pacific coast of Mexico, especially Sinaloa, where it is closely associated with fresh seafood and hot climates. Traditionally, it features shrimp dressed with chilies, lime, and water, creating a spicy, sharp, and refreshing preparation that highlights coastal ingredients.

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