Aguachiles Recipe

Prepare shrimp

Rinse shrimp, peel and devein if not already done, and cut each shrimp in half lengthwise (butterfly) or into 3–4 pieces for large shrimp so the lime cures evenly.

Brine (optional step for extra texture)

In a bowl, combine 1 cup ice water and 1 tablespoon sea salt. Add shrimp and let sit 5 minutes, then drain and pat dry. This firms the flesh and is optional.

Make chile-lime marinade

In a blender, combine serrano chiles, jalapeño (if using), lime juice, 1/4 cup cilantro stems and leaves, 1/2 cup ice water (or 1/2 cup cold beer for slight sweetness), 1 tablespoon sea salt, 1/2 teaspoon sugar and 1 teaspoon black pepper. Blend until completely smooth. Taste and adjust heat or salt; add more lime juice or a pinch more salt if needed.

Marinate shrimp

Place the prepared shrimp in a shallow non-reactive dish (glass or ceramic). Pour the chile-lime marinade over the shrimp so they are fully submerged. Cover and refrigerate 12–20 minutes. The shrimp should turn opaque and firm; do not exceed 30 minutes or they will overcook and become tough.

Prepare vegetables and garnish

While shrimp marinates, thinly slice cucumber, red onion and radishes. Place cucumbers and onions in a bowl and sprinkle with remaining 1 tablespoon sea salt; let sit 10 minutes then drain excess liquid and pat lightly. Dice avocados and mango (if using). Chop cilantro leaves and slice pickled jalapeños if using.

Finish and assemble

Once shrimp are opaque, strain them from most of the marinade (reserve about 1/3 cup per 2 lbs for serving). In a large bowl, combine shrimp, drained cucumbers, sliced red onion and radishes. Pour reserved marinade and 2 tablespoons olive oil over the mix and gently toss to combine. Fold in chopped cilantro and diced avocado carefully to avoid mashing.

Adjust seasoning

Taste and adjust: add salt, a squeeze of fresh lime, or more chopped chile for heat. If the marinade is too acidic, whisk in an extra tablespoon of olive oil to mellow it.

Serve

Transfer to a serving platter or individual cups. Garnish with extra cilantro, sliced radishes, avocado, and pickled jalapeños or diced mango if desired. Serve immediately with tortilla chips or tostadas alongside. Keep chilled and consume within 2–4 hours for best texture and safety.

Catering notes

For catering portions, prepare shrimp and marinade separately and combine on-site to ensure best texture. Keep marinade cold and do not marinate more than 30 minutes before serving. Estimate about 4–6 oz shrimp per guest; scale ingredients proportionally.