Aguachile, from the coast of Sinaloa, Mexico, is made by briefly “cooking” thinly sliced raw shrimp in green chili and lemon juice. Sharper and spicier than ceviche, it is a cool, refreshing starter.
Blend the lemon juice, chili, cilantro, and salt into a green sauce.
Spread the shrimp on a wide plate and pour the sauce over it. Marinate for 15–20 minutes, until the shrimp turns opaque.
Garnish with red onion and cucumber slices. Serve cold.
Best enjoyed fresh. Because the seafood is eaten raw after marinating, consume it the same day.
No one has commented on this recipe yet. Write the first comment.
Recipes tried by those who liked this one, fitting the same table.
Suggestions, complaints or questions — we read them all.
Your message has been saved. Our team will read it; if you left an email address, we will reply there when needed.
