Aguachile

Aguachile is a vivid, cold shrimp dish with intense lime brightness, fresh cucumber crunch, and the clean heat of serrano chilies. This quick version is light, low in carbs, and incredibly refreshing, with a punchy green sauce that clings to every bite.

Safety Warning

This dish uses raw shrimp cured in lime juice, which does not reliably kill all harmful pathogens or parasites. Use very fresh shrimp from a trusted source, keep it refrigerated, and avoid serving it to pregnant people, young children, older adults, or anyone immunocompromised.

Nutrition · per serving

161kcal

31gProtein

9gCarbs

1gFat

2gFiber

2 servings

Ingredients

12 items

Shrimp and cure

raw shrimp, peeled and deveined300 g

lime juice, freshly squeezed120 ml

fine salt4 g

Green aguachile sauce

serrano chilies2 medium (20 g)

cucumber, peeled and chopped120 g

cilantro leaves and tender stems20 g

lime juice, freshly squeezed30 ml

cold water30 ml

fine salt2 g

To finish

cucumber, thinly sliced100 g

red onion, very thinly sliced50 g

cilantro leaves5 g

Tips

•For beginner-friendly heat, remove the serrano seeds before blending; for a hotter aguachile, leave them in.
•Use the freshest sushi-grade or very fresh shrimp from a trusted source, and keep it cold at all times.
•If you prefer extra-crisp onion, rinse the slices briefly under cold water and pat dry before serving.
•Aguachile is best eaten immediately after curing; waiting too long can make the shrimp firm and overly tart.

Steps

1
Slice the raw shrimp in half lengthwise to create thinner pieces so they cure quickly and evenly. Place them in a shallow bowl, toss with the lime juice and salt, and refrigerate for 8 minutes, stirring once halfway through. The shrimp should turn opaque and pink on the outside with no translucent centers.
300 g raw shrimp, peeled and deveined120 ml lime juice, freshly squeezed4 g fine salt
2
While the shrimp cures, blend the serrano chilies, chopped cucumber, cilantro, lime juice, cold water, and salt until very smooth. Taste carefully; it should be bright, salty, and sharply acidic. Add a splash more water only if needed to keep it pourable.
2 medium (20 g) serrano chilies120 g cucumber, peeled and chopped20 g cilantro leaves and tender stems30 ml lime juice, freshly squeezed30 ml cold water2 g fine salt
3
Drain off about half of the curing lime juice from the shrimp so the final dish is not overly sour, then arrange the shrimp on a chilled plate or shallow bowl with the sliced cucumber and red onion.
100 g cucumber, thinly sliced50 g red onion, very thinly sliced
4
Pour the green aguachile sauce over the shrimp and vegetables. Finish with cilantro leaves and serve immediately while very cold. Spoon some sauce over each bite for the best balance of heat, acidity, and crunch.
5 g cilantro leaves

Origin & History

Aguachile comes from the Pacific coast of Mexico, especially Sinaloa, where it is closely associated with fresh seafood and hot climates. Traditionally, it features shrimp dressed with chilies, lime, and water, creating a spicy, sharp, and refreshing preparation that highlights coastal ingredients.

mexican shrimp lowcarb gluten-free seafood no-cook spicy

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Steps

Slice the raw shrimp in half lengthwise to create thinner pieces so they cure quickly and evenly. Place them in a shallow bowl, toss with the lime juice and salt, and refrigerate for 8 minutes, stirring once halfway through. The shrimp should turn opaque and pink on the outside with no translucent centers.

300 g raw shrimp, peeled and deveined120 ml lime juice, freshly squeezed4 g fine salt

While the shrimp cures, blend the serrano chilies, chopped cucumber, cilantro, lime juice, cold water, and salt until very smooth. Taste carefully; it should be bright, salty, and sharply acidic. Add a splash more water only if needed to keep it pourable.

2 medium (20 g) serrano chilies120 g cucumber, peeled and chopped20 g cilantro leaves and tender stems30 ml lime juice, freshly squeezed30 ml cold water2 g fine salt

Drain off about half of the curing lime juice from the shrimp so the final dish is not overly sour, then arrange the shrimp on a chilled plate or shallow bowl with the sliced cucumber and red onion.

100 g cucumber, thinly sliced50 g red onion, very thinly sliced

Pour the green aguachile sauce over the shrimp and vegetables. Finish with cilantro leaves and serve immediately while very cold. Spoon some sauce over each bite for the best balance of heat, acidity, and crunch.

5 g cilantro leaves