Mexican
Aguachile Verde
Fresh shrimp are opened and cured quickly in lime, then bathed in a bright sauce of serrano chile, cilantro, and salt. It is served cold with cucumber, red onion, avocado, and crisp tostadas, as it is along the Pacific coast of Mexico.
Watch it madeKari Receta · 1:12
Ingredients
- Very fresh raw shrimp, peeled and deveined250g
- Fresh lime juice1/2 cup
- Serrano chiles, stems removed2
- Fresh cilantro leaves and tender stems1/2 cup
- Garlic1 small clove
- Fine sea salt3/4 tsp, plus more to taste
- Red onion, thinly sliced1/4 small
- Cucumber, thinly sliced1/2 medium
- Avocado, sliced1/2
- Freshly ground black pepper1 pinch
- Tostadas4
Method
- Rinse the sliced red onion in cold water, then place it in a small bowl of ice water while you prepare the shrimp.
- Butterfly each shrimp by slicing it lengthwise almost all the way through so it opens flat, then arrange the shrimp in a single layer on a chilled plate or shallow dish.
- Sprinkle the shrimp with 1/4 teaspoon salt and pour over 1/4 cup of the lime juice, making sure the shrimp are well coated.
- Let the shrimp cure in the refrigerator for 8 to 10 minutes, just until the edges turn opaque but the center remains tender.
- Blend the serrano chiles, cilantro, garlic, remaining 1/4 cup lime juice, 1/2 teaspoon salt, and 2 tablespoons cold water until vivid green and smooth.
- Taste the aguachile sauce and adjust with more salt or a few drops of lime juice if needed.
- Drain the red onion well.
- Spoon the green sauce over the cured shrimp and gently turn to coat.
- Arrange the cucumber, drained red onion, and avocado around and over the shrimp.
- Finish with a pinch of black pepper and serve immediately with tostadas.
Common questions
Can I substitute the shrimp with another seafood or make this without raw seafood?
Yes. Scallops or thin slices of firm white fish can work if very fresh, but they cure faster, so check often. For a no-raw-seafood version, use cooked shrimp and marinate briefly in the sauce instead.
How long should I cure the shrimp so they stay tender and not tough?
About 8 to 10 minutes in the lime juice is ideal for butterflied shrimp. Watch for opaque edges with a still-translucent center. Overcuring makes shrimp chalky and firm, especially if they’re small.
What are the most common mistakes when making aguachile verde?
Using shrimp that aren’t very fresh, overcooking by curing too long, and blending the sauce too thick or too spicy. Also, don’t skip chilling the onion, and make sure the shrimp are in a single layer for even curing.
How should I store leftovers, and how long will they keep?
Aguachile is best eaten right away. If needed, store it covered in the refrigerator for up to 1 day, but the shrimp will keep curing and the texture will change. Add avocado only right before serving.
What’s the best way to serve it for the best texture and flavor?
Serve immediately on chilled plates with tostadas so the shrimp stay cool and crisp. Drain the onion well, add cucumber and avocado at the end, and spoon extra sauce over the top. A cold beer or sparkling water pairs well.