Shrimp “cooked” in lime juice, peppers, and cilantro with cucumbers and red onion slices. Makes for a great party appetizer!
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Are Aguachiles ceviche?
Yes and no. Ceviche is fish/seafood marinated in lime juice to “cook”. Aguachiles are marinated in the same way, but with more spices and peppers in the marinade.
Tips
If you’d like the onions and cucumbers to have more of a crunch, add those in half way through the marinating process or at the end, about 5 to 10 minutes before serving.
Step by step process
Start by butterflying all of the shrimp, set aside.
Thinly slice half a red onion, set aside.
Next, peel the cucumber so that it’s only partially peeled in a sort of white/green striped pattern. Cut in half lengthwise and remove the seeds with a spoon. Slice your cucumber as thin or as thick as you’d like. I prefer about ¼ inch thick half moons. Set the slices aside.
To your blender, add the cup of freshly squeezed lime juice, 4 serrano peppers, 2 garlic cloves, 1 cup of cilantro, salt, and pepper. Blend until it’s all well blended and liquidy.
In a large bowl or dish combine the shrimp, cucumber, sliced onions, and the lime juice mix.
Cover and place in the refrigerator for about 30-45 minutes. Some like it more “raw” and only leave it in for 15 minutes. Doneness can be a personal preference. The shrimp will change color from raw grayish to a white and pink.
The lime juice will “cook” the shrimp.
Aguachiles are normally served with:
- Saltine crackers
- Tortilla chips
- Tostadas
- Avocado slices
- Favorite salsa
More seafood ideas and topping ideas recipes
Aguachiles Verdes Recipe
- Prep Time: 20 minutes
- Cook Time: 30 Minutes
- Total Time: 1 hour
- Yield: 4–6 servings 1x
- Category: Appetizer
- Method: Refrigeration
- Cuisine: Mexican
Description
Shrimp “cooked” in lime juice, peppers, and cilantro with cucumbers and red onion slices. Makes for a great party appetizer!
Ingredients
- 1 lb of raw shrimp, shells and tail removed
- 1 cup fresh lime juice
- 4 serrano peppers, stems removed
- 2 garlic cloves, peeled
- 1 cup cilantro
- 1 cucumber
- ½ a red onion, thinly sliced
- 1 teaspoon of salt or to taste
- 1 teaspoon of black pepper or to taste
Optional toppings and/or accompaniments:
- Tortilla chips
- Saltine crackers
- Tostadas
- Avocado slices
- Salsas of choice
Instructions
- Start by butterflying all of the shrimp, set aside.
- Thinly slice half a red onion, set aside.
- Next, peel the cucumber so that it’s only partially peeled in a sort of white/green striped pattern. Cut in half lengthwise and remove the seeds with a spoon. Slice your cucumber as thin or as thick as you’d like. I prefer about ¼ inch thick half moons. Set the slices aside.
- To your blender, add the cup of freshly squeezed lime juice, 4 serrano peppers, 2 garlic cloves, 1 cup of cilantro, salt, and pepper. Blend until it’s all well blended and liquidy.
- In a large bowl or dish combine the shrimp, cucumber, sliced onions, and the lime juice mix.
- Cover and place in the refrigerator for about 30-45 minutes. Some like it more “raw” and only leave it in for 15 minutes. Doneness can be a personal preference. The lime juice will “cook” the shrimp.
- You know the shrimp are ready when they have changed in color from grayish to pinkish.
- Serve with crackers, tostadas, or tortilla chips and avocado slices.
Keywords: aguachiles, shrimp in lime juice
Wow! These are great! Inhad some at a local mexican restaurant and these taste just like them!
★★★★★