Shrimp Aguachile Recipe

Clean and slice

If not already done, peel and devein shrimp and remove tails. Rinse briefly and pat dry. For traditional aguachile, butterfly or slice shrimp in half lengthwise so the citrus will 'cook' through evenly; thicker shrimp can be cut into thirds lengthwise. Place prepared shrimp in a shallow glass or stainless steel bowl.

Salt brine

Dissolve 1 tsp kosher salt in 4 cups cold water. Add 2 cups of ice to the water to create an ice bath. Submerge the shrimp in the icy salted water for 5 minutes to firm the flesh and remove any residual brine. Drain and pat shrimp dry before proceeding.

In a blender, combine 1 cup fresh lime juice, 2 tbsp fresh lemon juice, 3 stemmed serrano chiles (start with 2 if you prefer milder), 1 jalapeño (seeded if desired), 1 cup packed fresh cilantro (leaves and tender stems), 2 garlic cloves, 2 tbsp extra-virgin olive oil, 1 tsp granulated sugar, 1 tsp freshly ground black pepper, and 1 tsp kosher salt. Blend on high until smooth. If the sauce is too thick, add up to 2 tbsp cold water, 1 tbsp at a time, to reach a pourable but slightly viscous consistency. Taste and adjust seasoning—add more salt, a squeeze of lime, or another small chile if needed.

Strain (optional)

For a smoother sauce, pass the blended liquid through a fine-mesh sieve into a bowl, pressing on solids to extract as much flavor as possible. Discard solids left in the sieve or reserve a tablespoon for texture.

Pour about half of the prepared aguachile sauce over the sliced shrimp, tossing gently to coat. Let sit at room temperature for 8–12 minutes, tossing once halfway through so the citrus cooks all pieces evenly. The shrimp should change color and become opaque when 'cooked.' If some pieces remain translucent after 12 minutes, allow another 2–3 minutes—do not over-marinate or shrimp will become tough.

Taste a piece to ensure it's fully opaque and seasoned. If you prefer a stronger chile/lime flavor, add more sauce to taste and let rest 2–3 minutes more.

Prepare vegetables

While shrimp is curing, thinly slice 1 small red onion and rinse briefly under cold water to tame sharpness; drain well. Slice 1/2 cucumber into thin half-moons. Slice 1 ripe but firm avocado.

Combine

Once shrimp are opaque and flavored, add the thinly sliced red onion, cucumber slices, and half of the sliced avocado to the shrimp and gently toss with remaining aguachile sauce to coat. Taste and adjust salt or lime if needed.

Plate

Arrange shrimp mixture on a chilled platter or individual plates. Fan remaining avocado slices on top. Sprinkle 2 tbsp chopped cilantro and finish with 1/2 tsp flaky sea salt. Drizzle a teaspoon of olive oil if desired.

Serve

Serve immediately with tortilla chips or tostadas for scooping. Aguachile is best eaten the same day; do not store the marinated shrimp for more than a few hours as texture will degrade.