Aguachile

If you've never tried aguachile, get ready for your new favorite warm-weather dish. This fiery, citrusy shrimp appetizer is like Ceviche with a bold, green twist. It's cold, spicy, tangy, and so satisfying on a hot day. Aguachile hails from Sinaloa, Mexico, and translates to "chili water, "which perfectly describes the punchy marinade that gives this dish its signature flavor.

The raw shrimp is sliced thin and soaked in a vibrant lime-jalapeno-cilantro sauce. The shrimp "cooks" in the acidity of the lime juice and becomes tender, juicy, and full of flavor. It's traditionally served with cooling cucumbers and, optionally, avocado, red onion, and radishes. You can scoop it up with tortilla chips or pile it onto crispy tostadas. However you serve it, aguachile is a total crowd-pleaser.

Looking for more Mexican seafood dishes? Don't miss Shrimp Ceviche, Mexican Shrimp Cocktail, or Ceviche Tostadas.

Before You Get Started

Let's set you up for success with a few quick tips to make this dish easy and delicious from the start.

• Use fresh shrimp: Any size of shrimp will work for this dish. If using frozen shrimp, make sure to buy raw shrimp and defrost them fully. The shell should be removed, and the shrimp should be deveined.
• Slice shrimp lengthwise: Cutting the shrimp in half allows for easier eating and also shortens the necessary marinating time.
• Fresh lime juice only: Bottled lime juice won't cut it. Use fresh lime juice for the best flavor and texture.
• Chill everything: This dish is best served cold, so chill your cucumbers, plates, and serving dish ahead of time if possible.

How to Make Shrimp Aguachile

Making aguachile at home is easier than it sounds! Here's how to do it:

1. Make a Balanced Marinade

Blend fresh lime juice, jalapenos, cilantro, garlic, and salt. For extra depth, toss in a splash of olive oil or a few cilantro stems (yes, they're full of flavor!).

Adjust spice level: If you prefer more heat, you can leave the seeds in the jalapenos and/or use a combination of jalapenos and serrano peppers. If you find that the dish is too spicy for your liking, you can temper it with avocado slices, more lime juice, or a pinch of sugar.

2. Marinate Just Right

The lime juice will turn the shrimp from gray to opaque pink as it "cooks" them. Let the shrimp sit in the marinade for 10–15 minutes, flip, and give it another 10–15 minutes. This short soak keeps the shrimp tender and not rubbery. For a more traditional raw texture, serve it right after mixing.

3. Keep It Cold

This dish is best ice-cold, especially in hot weather. Chill your serving dishes and keep everything in the fridge until ready to serve. If making ahead, wait to garnish until just before serving.

Flavor Variations

These are some of my favorite serving styles and substitutions for this dish:

• Add tropical fruit: Diced mango, pineapple, or watermelon adds sweetness and balances the spice. They also look gorgeous on the plate.
• More veggies: Add thinly sliced jicama, cherry tomatoes, or even shredded cabbage for extra crunch and variety.
• Boost the herb flavor: While cilantro is classic, adding a little fresh mint or basil can give the dish an unexpected twist.
• Flavorful extras: Stir in a spoonful of pureed avocado or cucumber into the marinade for a creamier, cooler texture. A splash of fish sauce can also deepen the umami if you're feeling adventurous.

Serving Ideas

Here's how to serve aguachile:

• Add to a chilled seafood platter with Ceviche and oysters
• This dish can be served on its own, alongside avocado slices, as a dip for tortilla chips, or atop crispy tostada shells.
• For an eye-catching presentation, garnish with more fresh cilantro just before serving.

How to Store This Dish

This dish should be eaten within 24 hours of being prepared, but it is best eaten immediately. The dish is soaked in lime juice, which is highly acidic and breaks down the proteins in the other ingredients. After a few days, the ingredients will start to get mushy, so it's best to enjoy the dish while it's fresh. Don't worry, this dish is so good that it probably won't last in the fridge for long.