Aguachile Verde with Shrimp | CookOS

Aguachile Verde

Name: Aguachile Verde with Shrimp
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 6 servings
Cuisine: Mexican
Ingredients: 2 lbs shrimp, cleaned, deveined, and butterflied; 12 limes, juiced; salt, to taste; black pepper, to taste; 1/2 red onion, thinly sliced; 1.5 cucumbers, divided; 1 jalapeño pepper; 2 serrano peppers; 1/4 red onion; 1/2 cup fresh cilantro; 1 tsp seasoning sauce (like Maggi); Tostadas, for serving; Avocado, for topping; Black seafood sauce, for drizzling

Aguachile verde is a no-cook Mexican appetizer where shrimp are cured in lime juice and combined with fresh chiles, cucumber, and cilantro. The vibrant green salsa and acidic lime juice create a refreshing, spicy dish that's ready in minutes.

🌍Mexican 🏷️Aguachile 🏷️Aguachile verde 🏷️Shrimp ceviche 🏷️Shrimp Spicy

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Total

35 min

Servings

Difficulty

Easy

Est. Cost

$26–$43

Recipe Source

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Ingredients

2 lbs shrimp, cleaned, deveined, and butterflied
12 limes, juiced
salt, to taste
black pepper, to taste
1/2 red onion, thinly sliced
1.5 cucumbers, divided
1 jalapeño pepper
2 serrano peppers
1/4 red onion
1/2 cup fresh cilantro
1 tsp seasoning sauce (like Maggi)
Tostadas, for servingoptional
Avocado, for toppingoptional
Black seafood sauce, for drizzlingoptional

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Instructions

1
In a large bowl, combine the butterflied shrimp with the juice of 12 limes.
2
Season generously with salt and freshly ground black pepper, then mix well.
3
Cover and refrigerate for about 20 minutes to allow the shrimp to 'cook' in the lime juice.
4
After 20 minutes, reserve about 1/2 cup of the lime juice from the shrimp and set it aside for the salsa.
5
Add 1/2 thinly sliced red onion to the shrimp, mix, and set aside.
6
To a blender, add 1/2 cucumber (partially peeled), 1 jalapeño pepper, 2 serrano peppers, 1/4 red onion, and fresh cilantro.
7
Add 1 tsp of seasoning sauce and the reserved 1/2 cup of lime juice to the blender.
8
Blend until the salsa is smooth.
9
Add 1 sliced cucumber (seeds removed) to the bowl of shrimp and onions.
10
Pour the blended salsa verde over the shrimp mixture.
11
Mix everything together until well incorporated.
12
Serve on tostadas, topped with sliced avocado and a drizzle of black seafood sauce, if desired.

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Tips & Notes

Pro tips

Butterfly shrimp by cutting along the back and opening flat to increase surface area for even lime juice curing and better texture.
Use fresh-squeezed lime juice, not bottled, for brighter flavor and proper acid balance to cure the shrimp.
Chill all ingredients, including the serving bowls, before assembly to keep the dish refreshing and cold.
Taste and adjust seasoning just before serving—lime intensity can vary by fruit, so add salt and pepper to preference at the end.

Substitutions

Jalapeños → Serrano peppers (for more heat)
Cilantro → Parsley (milder flavor, less traditional)
Cucumber → Jicama (for crunch and subtle sweetness)

Storage & make-ahead

Store the cured shrimp and vegetables separately in airtight containers for up to 1 day; combine no more than 15 minutes before serving to prevent over-marinating.

Common Questions

How long does the shrimp need to cure in lime juice?

Shrimp typically cure in fresh lime juice for 15-20 minutes until they turn opaque and firm. Avoid over-curing beyond 30 minutes, as the acid will make them mushy.

Can I use cooked shrimp instead of raw?

Yes, cooked shrimp can be used, but traditional aguachile uses raw, sushi-grade shrimp. If using cooked shrimp, reduce lime juice marinating time to 5 minutes and chill thoroughly before serving.

What type of shrimp is best for aguachile?

Use large, sushi-grade raw shrimp (21-25 count per pound). Source from a reputable fishmonger to ensure freshness and food safety.

Can I make aguachile ahead of time?

Prepare the salsa base and store shrimp separately in the refrigerator. Combine no more than 15 minutes before serving to maintain texture and prevent over-curing.