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A bowl of green soup topped with sliced cucumbers, a mound of seafood, yellow cherry tomatoes, red onion slices, green chili slices, and a cilantro leaf.

Shrimp Aguachile

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This shrimp aguachile balances bright citrus with green apple 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
Total Time 25 minutes
Servings: 2
Course: Appetizer, Seafood
Cuisine: Mexican
Calories: 277
Ingredients Equipment Method Nutrition Notes

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

Notes

Storage: this is a raw-prawn dish, best eaten right after it's dressed and plated. If you want to prep ahead, make the aguachile verde up to a day in advance and keep it covered in the fridge, then slice the prawns and assemble just before serving.

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