Shrimp Aguachile Recipe

Prepare shrimp

Rinse shrimp and pat dry. Butterfly each shrimp by slicing almost through along the back so they open flat (this creates even thickness for quick 'cook' in the acid). Cut larger shrimp in half crosswise so pieces are bite-sized.

Slice vegetables

Thinly slice cucumber, red onion, and radishes. Place onion slices in a small bowl of cold water for 5 minutes to soften sharpness, then drain and pat dry. Dice avocado and set aside, squeeze a little lime over avocado to slow browning.

In a blender or food processor combine Serrano chiles (start with 2 and adjust after tasting for heat), cilantro leaves and tender stems, garlic clove, lime juice, cold water, granulated sugar and 1 teaspoon of the salt. Blend until very smooth. Taste and add remaining salt as needed and more chiles or a splash of water to reach a loose, pourable consistency. Strain the mixture through a fine mesh sieve into a bowl to remove any fibrous bits for a silky aguachile if desired; pressing solids with the back of a spoon.

Place prepared shrimp in a nonreactive shallow dish or bowl in a single layer. Pour the strained (or unstrained) aguachile sauce over the shrimp, ensuring they are mostly submerged. Cover and refrigerate for 12–20 minutes, stirring once halfway through so all pieces marinate evenly. The shrimp are ready when they turn opaque and firm; do not over-marinate (max ~30 minutes) or they become tough.

Drain about half of the aguachile liquid (reserve some to spoon over at the table) to prevent the dish from being too soupy, leaving enough for flavor. Arrange cucumber slices on a serving platter, layer marinated shrimp on top, then scatter drained red onion, radishes and diced avocado over the shrimp.

Taste and adjust seasoning with remaining 0.5 tsp salt if needed and 0.25 tsp freshly ground black pepper. Drizzle with 1 teaspoon olive or avocado oil if using for sheen, garnish with reserved cilantro leaves, toasted sesame seeds or crushed tostadas for texture, and serve immediately with lime wedges.

Serve chilled as an appetizer or light main with tostadas, tortilla chips, or crackers. If you prefer less heat, remove seeds from Serranos before blending or substitute 1–2 jalapeños. Use freshest shrimp possible and fresh limes for best flavor.