Shrimps In Aguachile: A Mexican Ceviche

Name: Shrimp in Aguachile
Prep time: 20 min
Cook time: 2 h
Total time: 2 h 20 min
Cuisine: Mexican
Ingredients: 1 lb medium-sized shrimp (453.6 grams), shelled and de-veined; Juice of 6-8 limes; 1/2 red onion, thinly sliced; 3 serrano chiles; Kosher or sea salt, to taste; Tostadas; Avocados, sliced

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Camarones en aguachile is made from serrano chiles blended with lime juice, giving the dish intense heat and fresh chile flavor.
Text And Photos By Karen Chan

Camarones en aguachile is made from serrano chiles blended with lime juice, giving the dish intense heat and fresh chile flavor. It’s served with avocados and crispy toastadas, which helps to round out the heat. Generally, shrimp ceviche recipes will instruct you to cook your shrimp first and then marinate it in the mixture, which is a safeguard against little micro-nasties. Cooking shrimp or fish with heat instead of acid gives the meat an entirely different texture however. I’ve never personally known anyone to make it this way nor have I ever gotten sick from this method, so as long as you know your shrimp is fresh I say you’re fine using raw shrimp. Made with the freshest of shrimp, camarones en aguachile in Mexico is served immediately after pouring a few spoonfuls of lime juice over it. In this recipe, I’ve let it sit for a couple of hours so the shrimp is “cooked” through.

Either way, this ceviche is perfect on a hot summer day when the last thing you want to do is spend hours cooking over a hot stove. Oh, and cold beer is required.

Shrimp in Aguachile

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3 from 1 review

Author: Karen Chan
Total Time: 2 hours 20 minutes
Yield: 4 servings 1x

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Description

Camarones en aguachile is a vibrant Mexican ceviche featuring shrimp marinated in a spicy serrano and lime juice blend, served with creamy avocados and crispy tostadas.

Ingredients

Units Scale

1 lb medium-sized shrimp (453.6 grams), shelled and de-veined
Juice of 6-8 limes
1/2 red onion, thinly sliced
3 serrano chiles
Kosher or sea salt, to taste
Tostadas
Avocados, sliced

Instructions

Slice the shrimp down the middle so there are two moon shapes. You may need to remove another vein with a small paring knife after splitting them.
Place the shrimp in a non-reactive bowl.
Blend the serrano chiles with the lime juice until smooth.
Pour the chile-lime mixture over the shrimp, ensuring they are fully submerged.
Add the thinly sliced red onion to the bowl.
Season with kosher or sea salt to taste.
Let the mixture sit in the refrigerator for about 2 hours, allowing the shrimp to ‘cook’ in the lime juice.
Serve the shrimp on tostadas with slices of avocado on top.

Notes

Ensure your shrimp is fresh to safely use the raw method.
The dish is best served immediately after marinating.
Pair with cold beer for a refreshing experience.
If you prefer less heat, reduce the number of serrano chiles.

Prep Time: 20 minutes
Cook Time: 2 hours
Category: Main Course
Cuisine: Mexican

Nutrition

Serving Size: 1 serving
Calories: 200
Sugar: 2 grams
Sodium: 600 mg
Fat: 8 grams
Carbohydrates: 10 grams
Fiber: 4 grams
Protein: 24 grams
Cholesterol: 190 mg

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Frequently Asked Questions

Is it safe to use raw shrimp in this recipe?

The article addresses this directly: the author uses raw shrimp and lets it sit in lime juice for about 2 hours, which effectively “cooks” the shrimp through acid. She notes she has never gotten sick from this method, but emphasizes using only the freshest shrimp you can find.

Why does the recipe call for slicing the shrimp in half before marinating?

Slicing each shrimp down the middle into two moon shapes gives the lime-serrano marinade more surface area to penetrate, speeding up the acid-cooking process and creating the thin, tender texture characteristic of aguachile.

How hot is this dish with 3 serrano chiles?

Serranos are significantly hotter than jalapeños, and blending 3 of them into the lime juice makes a very spicy marinade. The notes say to reduce the number of chiles for less heat; the tostadas and sliced avocado served alongside help balance the intensity.