What's the difference between aguachile and ceviche?

Aguachile uses chiles and cilantro as primary flavors and is cured briefly in lime juice, while ceviche typically includes tomato, onion, and cilantro and cures longer. Aguachile is spicier and more herb-forward.

Can I use frozen shrimp for aguachile?

Yes, but thaw completely and pat dry first. Frozen shrimp are pre-cooked; use them only if your recipe specifically allows pre-cooked shrimp, otherwise stick to raw.

How long does aguachile last in the refrigerator?

Best served fresh within 2–4 hours. The shrimp texture softens the longer it sits in lime juice, so prepare close to serving time.

Is aguachile safe to eat raw?

Yes, if you use sushi-grade or high-quality raw shrimp from a trusted fishmonger. The acid in lime juice doesn't fully 'cook' the shrimp, so source matters.

Can I substitute shrimp with another protein?

Yes—scallops (mentioned in the recipe notes) work well. Fish like halibut or sea bass are also traditional options; keep pieces small and consistent in size.

Authentic Aguachile Recipe With Shrimp

Name: Authentic Aguachile Recipe With Shrimp
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 6 servings
Cuisine: Mexican
Ingredients: 1 pound raw shrimp (peeled and deveined, tails removed) ( or sub scallops- see notes); 1-2 large limes; generous pinch salt; ——; ¼ of a red onion, very thinly sliced ( use a mandolin); generous pinch salt; splash white vinegar ( optional, to brighten color); water to cover; 1/2 cup fresh lime juice ( 2-3 limes) ( see notes); 1 garlic clove; 1 cup cilantro, packed (half of a large bunch) tender stems OK; 2 jalapeños, sliced in half lengthwise; 1 serrano chili, sliced in half lengthwise ( optional for extra spicy); 1 teaspoon kosher salt; 1 1/2 cups sliced Turkish or English cucumber; avocado slices; radish slices; drizzle olive oil; cilantro leaves; tortilla chips or mini tostadas

CookOSBeta

Authentic Aguachile Recipe With Shrimp | CookOS

Ingredients

1 pound raw shrimp (peeled and deveined, tails removed) ( or sub scallops- see notes)
1-2 large limes
generous pinch salt
——
¼ of a red onion, very thinly sliced ( use a mandolin)
generous pinch salt
splash white vinegar ( optional, to brighten color)optional
water to cover
1/2 cup fresh lime juice ( 2-3 limes) ( see notes)
1 garlic clove
1 cup cilantro, packed (half of a large bunch) tender stems OK
2 jalapeños, sliced in half lengthwise
1 serrano chili, sliced in half lengthwise ( optional for extra spicy)optional
1 teaspoon kosher salt
1 1/2 cups sliced Turkish or English cucumber
avocado slices
radish slices
drizzle olive oil
cilantro leaves
tortilla chips or mini tostadas

Instructions

1
Slice the shrimp in half (lengthwise) and remove any veins or tails. Place in a shallow serving dish in one layer if possible. Squeeze with enough lime to cover the shrimp- which will cook the shrimp, turning them slightly pink. Sprinkle with a little salt. Turn shrimp over as needed to cook both sides in the lime juice – this will take about 20-30 minutes.
2
Thinly slice the red onion, place it in a bowl and season generously with salt. Pour just enough water to cover the onions. Optional: Add a splash of white vinegar to enhance and bring out the red color of the onion.
3
Make the Aguachile Marinade: Place the ingredients in a blender and blend until smooth, for a full minute, scraping down sides as necessary. If you have excess lime juice marinating the shrimp you can use some of this in the blender to make your ½ cup.
4
Pour the aguachile marinade over the shrimp and toss to coat. Drain the onions and scatter them over top, mixing them in slightly. Add cucumber or radishes if you like. Refrigerate 30 minutes or up to 4 hours. This is best served cold!
5
When ready to serve, taste ( I like to taste on a tortilla chip) adjusting the salt. Add avocado slices to the top, scatter with fresh cilantro and an optional drizzle of olive oil.
6
Serve with tortilla chips or mini tostadas on the side.
7
Enjoy one of my favorite Mexican dishes!!!