Homemade Aguachiles Recipe
Fresh, bold, and packed with flavor, this Homemade Aguachiles recipe is a true gem of Mexican coastal cuisine. Made with shrimp “cooked” in lime juice and tossed in a zesty green chile salsa, this dish is perfect for summer get-togethers, game day spreads, or when you’re craving something refreshing with a spicy kick. Serve it on tostadas or with crackers and let the flavors speak for themselves!
Why You’ll Love This Recipe
No Cooking Required: The acidity of the lime juice “cooks” the shrimp — no stovetop needed!
Fresh & Zesty: Packed with vibrant ingredients like cucumber, cilantro, lime, and chile peppers.
Customizable Heat: Easily adjust the spiciness by changing the number of jalapeños or serranos.
Perfect for Sharing: This refreshing dish is ideal for parties, BBQs, or a quick lunch on a hot day.
Authentic Mexican Flavor:** A classic dish from Sinaloa, aguachiles are a must-try for seafood lovers.
Key Ingredients
Shrimp (1.5–2 lbs): Use peeled and deveined shrimp, sliced in half for faster “cooking” in lime juice.
Limes (20): Fresh lime juice is essential — it “cooks” the shrimp and adds bright acidity.
Tomatillos (3): Lightly boiled to soften and mellow their tartness before blending.
Jalapeños (5): 4 blended for heat and flavor, 1 sliced for garnish.
Serrano Peppers (3): Add a spicier, punchier heat.
Cilantro (1 bunch): Fresh and aromatic, a staple in aguachile verde.
Red Onion (1): Thinly sliced for crunch and color.
Garlic (1 clove): Adds a subtle depth to the green salsa.
Cucumbers (2): Refreshing crunch that balances the spice.
Avocados (2): Creamy texture that complements the citrusy heat.
Salt: To taste, for perfect seasoning.
Ingredients:
1.5-2lbs shrimp
20 limes
1 red onion
1 bunch of cilantro
3 Serranos
5 jalapeños (4 to blend, 1 to slice)
1 garlic clove
3 tomatillos
2 cucumbers
2 avocados
Salt to season
Instructions:
Make sure shrimp is peeled and deveined. I slice shrimp in half and place in a bowl.
Squeeze all limes until shrimp is almost covered. I add a little water to cover shrimp and mix.
Place in fridge for about 30-40 mins, shrimp will change color when fully cooked from the lime. While shrimp is “cooking” boil tomatillos.
Then blend serranos, jalapeños, cilantro, garlic and tomatillos. Add blended mixture to shrimp once shrimp is fully”cooked”.
Add sliced onions, jalapeños, cucumbers and cubed avocados. Mix and season with salt.
I place in fridge for about 20mins to let everything marinate together. Serve on tostadas or eat with crackers!
Expert Tips
Use Fresh Shrimp: Always use high-quality, fresh shrimp — frozen is fine if thawed properly.
Slice Shrimp in Half: This helps them “cook” faster and absorb more flavor.
Boil Tomatillos Briefly: Boiling softens their tart flavor for a smoother salsa verde.
Let It Marinate: After mixing, let the aguachiles rest in the fridge for 15–20 minutes to let all the flavors meld together.
Chill Your Serving Dish: A cold plate or bowl helps keep the aguachiles fresh and crisp when serving.
Important Notes When Making This Recipe
Watch the Time: Don’t marinate the shrimp in lime juice too long or it can become rubbery.
Handle Chiles Carefully: Wear gloves when handling serranos and jalapeños to avoid irritation.
Adjust Heat to Taste: You can start with fewer chiles and add more to your salsa if needed.
Storage: Best consumed the same day. If storing, keep it refrigerated and eat within 24 hours.
Nutrition Information (Approx. per Serving)
Based on 6 servings:
Calories: 260
Protein: 24g
Fat: 13g
Carbohydrates: 14g
Fiber: 5g
Sugar: 4g
Sodium: 480mg
Note: Nutrition will vary based on portion size and exact ingredients used.
Frequently Asked Questions
What does “aguachiles” mean?
Aguachiles translates to “chile water” and refers to the spicy lime-based marinade that flavors the shrimp.
Is aguachile raw?
Technically, yes. But the shrimp is “cooked” by the acidity in the lime juice, similar to ceviche.
Can I use other seafood?
Yes! Scallops, thinly sliced fish (like snapper or tilapia), or even octopus can work in variations of aguachiles.
How spicy is this recipe?
It’s medium to high heat depending on your chiles. For a milder version, remove the seeds or reduce the amount of serrano and jalapeño.
Can I make it ahead of time?
You can prep the salsa and veggies ahead of time, but mix everything together just before serving for best texture and freshness.
How to Serve
Spoon aguachiles onto crispy tostadas
Serve with saltine crackers or tortilla chips
Pair with a cold Mexican lager or agua fresca