I first tried aguachile with freshly caught shrimp when I was visiting the small town of Ajijic, Jalisco, Mexico. Ajijic is one of the quaint towns next to Chapala Lake, which happens to be the largest fresh water lake in Mexico. I fell in love with this super spicy cold shrimp dish, marinated in a serrano-lime juice mixture and topped with fresh red onions, avocados, and cucumbers. Serve with tostadas on the side and an optional ice cold Mexican beer to tame down the heat.



Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Combine lime juice, chiles, cilantro, and 1 teaspoon salt in a blender; blend until smooth.

  • Divide shrimp onto 2 shallow plates.

  • Pour chile-lime mixture evenly over the 2 plates of shrimp. Place in the refrigerator and marinate until the shrimp turn opaque and white, 15 to 25 minutes.

  • Top each plate with red onion and avocado. Place cucumber around the edges. Sprinkle with remaining salt.

Cook's Notes:

Beware this dish is meant to be very spicy. Adjust the heat level by adding more or less serrano chiles.

Include the stems of the cilantro, they are full of flavor.

This is best served within 1 hour but will keep for up to 2 days in the refrigerator.

Editor's Note:

Consuming raw seafood may increase your risk of foodborne illness, especially if you have certain medical conditions.

Nutrition Facts

480.5 calories; protein 50.4g 101% DV; carbohydrates 33g 11% DV; fat 19.1g 29% DV; cholesterol 345mg 115% DV; sodium 2099.1mg 84% DV. Full Nutrition


1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0