Shrimp Aguachile

Aguachile or "chili water" in Spanish is a classic Mexican dish where shrimp is submerged in citrus juice then seasoned with chili, lime juice, and salt. This shrimp aguachile adds a sweet mango twist to the sauce for a next-level balance of flavors-sweet, spicy, and bright.

Why You'll Love Shrimp Aguachile

It's a vibrant, fresh dish that's easy to prepare yet impressively flavorful. The mango adds a sweet counterpoint to the spicy chilies, making every bite exciting and balanced.

Tips and Tricks

• Char the garlic and chilies for a smoky depth of flavor.
• Use the freshest shrimp possible for the best texture and taste.
• Let the shrimp "cook" in lime juice for at least 20 minutes for perfect texture.

Variations

• Swap shrimp for thinly sliced scallops or white fish.
• Add thinly sliced jalapeño or fresno chilis for extra heat.
• Use cucumber ribbons instead of rounds for a different presentation.

Substitutions

• Use lemon juice instead of lime if preferred.
• Swap white vinegar with apple cider vinegar for a milder acidity.
• Use fresh basil or cilantro if mint is unavailable.

Best Served With

• Grilled corn tortillas
• Light Mexican beer or a crisp white wine
• Fresh jicama sticks or sliced radishes
• A simple avocado salad

How to Store Leftovers

• This dish is best enjoyed fresh. If necessary, store shrimp and sauce separately in airtight containers in the refrigerator for up to 24 hours. Do not store mixed together for longer than 12 hours to preserve texture.m.

Common Questions

Shrimp Aguachile

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This shrimp aguachile balances bright citrus with sweet mango and spicy chiles for a refreshing, light dish bursting with bold flavors and crisp textures. It's a perfect no-cook seafood treat.

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Prep Time 25 minutes mins

Total Time 25 minutes mins

Course: Appetizer, Seafood

Cuisine: Mexican

Calories: 277

Ingredients Equipment Method Nutrition

Ingredients

  

• 1 cup fresh cilantro leaves
• ½ cup fresh parsley leaves
• 2 serrano chiles stemmed and chopped
• 1 garlic clove peeled
• ½ cup lime juice freshly squeezed
• ¼ cup lemon juice freshly squeezed
• ¼ cup ice-cold water
• Kosher salt to taste
• 6 -8 Gambero Rosso prawns peeled and deveined
• ½ cup green apple Granny Smith, thinly sliced into matchsticks
• ¼ cup red onion very thinly sliced
• 2 radishes thinly sliced
• ½ avocado thinly sliced
• 1 tablespoon cilantro finely chopped for garnish
• Drizzle of extra virgin olive oil
• Maldon salt to finish

Equipment

• Blender or food processor
• Sharp Knife
• Mixing Bowls

Method

 

1. Blend the cilantro, parsley, serrano chiles, garlic, lime juice, lemon juice, and ice-cold water until completely smooth
2. Season with kosher salt to taste
3. Strain through a fine-mesh sieve for a silky texture
4. Refrigerate until ready to use
5. In a medium bowl, make an ice bath by adding 1 tablespoon kosher salt and mixing to dissolve
6. Peel and devein your prawns
7. Make a shallow incision through the back of each prawn and lift out the dark vein
8. Add prawns to the salted ice bath for 5 minutes to preserve sweetness and chill evenly
9. Remove prawns and rinse under ice-cold water
10. Pat dry with paper towels
11. Slice each prawn in half lengthwise
12. Arrange prawns in a shallow dish and pour over the chilled aguachile verde
13. Let marinate for about 10 minutes
14. Arrange marinated prawns on a plate
15. Scatter green apple matchsticks, red onion, radish, and avocado slices over the top
16. Drizzle with extra virgin olive oil and finish with Maldon salt
17. Garnish with cilantro

Nutrition

Calories: 277kcalCarbohydrates: 40gProtein: 5gFat: 16gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gSodium: 41mgPotassium: 1136mgFiber: 12gSugar: 13gVitamin A: 3993IUVitamin C: 128mgCalcium: 107mgIron: 3mg

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