This aguachile recipe is an essential Mexican ceviche from Sinaloa, made with shrimp and/or scallops in lime juice, cucumber and chilies to make the perfect dish.

We're cooking up a fresh bowl of Shrimp Aguachile in the Chili Pepper Madness kitchen today, my friends. You are in for something wonderful.
What is Aguachile?
Aguachile is a Mexican seafood dish that is essentially a ceviche made with either shrimp or scallops, or both, that are marinated in lime juice and served in a chili-lime marinade, usually garnished with cucumber.
As with ceviche, the acidic lime juice cooks the shrimp and imparts its tart, addictive flavor.
The dish comes from Sinaloa in northern Mexico, and has gained popularity not only in Mexico as a Mexican appetizer, but in the United States as well.
You'll find variations depending on the cook and the ingredients used, with versions of aguachile verde and aguachile rojo and recipes in between.
This particular recipe includes shrimp (aguachile de camaron), though you can easily sub the shrimp in whole or in part with scallops or other white fish. It is meant to be a fresh, bright dish, best served cold, with a good level of spice and heat.
You can easily dial back on the heat if you'd like, though you'll then be missing a component of the dish that makes it so popular.
Let's talk about how to make aguachile, shall we?

Aguachile Ingredients
- FOR THE SHRIMP
- Raw Shrimp
- Lime Juice - Enough to cover the shrimp and cook them.
- Salt
- FOR THE RED ONION
- Sliced Red Onion
- Vinegar - I'm using simple white vinegar, though you can use others.
- Water - Enough to cover the onions
- FOR THE AGUACHILE MARINADE
- Lime Juice - Reserve some of the lime juice from marinating the shrimp, or use fresh if you'd like.
- Jugo Maggi - or use Soy Sauce
- Produce - Garlic, cilantro, jalapeno peppers, serrano peppers
- Salt
- AGUACHILE GARNISH
- Sliced cucumber, radish, serrano, chopped cilantro, spicy chili flakes

How to Make Aguachile - the Recipe Method
COOK THE SHRIMP
Thinly slice the shrimp in half lengthwise. Place the sliced shrimp into a bowl and cover with 1 cup fresh lime juice, enough to completely cover the shrimp. Use more as needed.
Add salt to taste let the lime juice "cook" the shrimp for 20 minutes to 30 minutes, flipping once part way through.
The shrimp will turn pink and opaque in color.

SOAK THE RED ONION
While the shrimp is cooking, add the red onion to a bowl. Add the vinegar and enough water to cover the onions. Soak until ready to use.
This will take some of the bite out of the raw red onion.

PROCESS THE AGUACHILE MARINADE
Add the 1/2 cup reserved lime juice, jugo maggi (or soy sauce), garlic, cilantro, jalapeno, serrano, and salt to taste to a blender or food processor.
Process until smooth.

ASSEMBLE THE AGUACHILE
Add the shrimp with remaining lime juice to a serving bowl. Pour the chili-lime marinade over it.
Season with salt if desired.

Top with sliced cucumber and onion, chili peppers, and radish. Cover and refrigerate at least 30 minutes to chill.
Top with fresh herbs. Sprinkle with red chili flakes.
Serve with tostadas or tortilla chips.

Boom! Done! Your aguachile is ready to serve. Looks incredible, doesn't it? Look at all those wonderful colors and textures. I could eat this all day long.
Recipe Tips & Notes
- Other Ingredients. Feel free to use scallops with this recipe as well. Jugo maggi is a popular addition, though you can use soy sauce. Try it with fresh sliced avocado and a bit of salt and pepper. Absolutely delicious.
- Heat Factor. You'll get a nice level of heat from the serrano peppers, though you can omit them. For the chili flakes, try crushed pequin chilies, chiltepin, or chiles de arbol. Or, use crushed red pepper to taste.
Make Ahead Aguachile
If you want to make your aguachile ahead of time, you can make the marinade the day before. Two hours before you'd like to serve, cover the raw shrimp in freshly squeezed lime juice to cook through, then assemble and complete your dish.
It is best enjoyed within 2-3 hours.
You can also prepare aguachile with pre-cooked shrimp in the same way.
Serving Aguachile
Serve your aguachile as an appetizer with crispy tortilla chips. Top the bowl with your favorite toppings, like sliced cucumber, sliced radishes, sliced chilies, and fresh chopped herbs.
I enjoy a nice sprinkling of red chili flakes over the top.
Storage and Leftovers
Store any leftover aguachile in the refrigerator with the juices in an airtight container for up to 3 days.
That's it, my friends. I hope you enjoy my aguachile recipe. Let me know if you make it. I'd love to hear how you made it your own.

Cookbook Recommendation
If you love traditional Mexican cooking, I love these cookbooks with recipes from all over Mexico. Definitely recommended.
- Mexico: The Cookbook (affiliate link, my friends!)
- Made in Mexico: The Cookbook, by Danny Mena (affiliate link, my friends!)
Try Some of My Other Popular Recipes

Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.

Aguachile Recipe (Mexican Shrimp Ceviche)
Ingredients
FOR THE SHRIMP
- 1 pound raw shrimp peeled, deveined and sliced in half lengthwise
- 1 cup lime juice about the juice from 3-4 large limes
- Salt to taste
FOR THE RED ONION
- 1 small red onion thinly sliced
- 1 teaspoon white vinegar
- 1 cup water
FOR THE AGUACHILE MARINADE
- 1/2 cup lime juice reserved from cooking the shrimp
- 1 tablespoon jugo maggi or use soy sauce
- 3 cloves garlic chopped
- 3/4 cup fresh cilantro
- 1 large jalapeno pepper chopped
- 1 serrano pepper chopped
- Salt to taste
AGUACHILE GARNISH
- 1 medium cucumber peeled and deseeded, sliced into crescents
- 3 radishes thinly sliced
- 2 serrano peppers thinly sliced
- Chopped fresh cilantro
- Spicy chili flakes
Instructions
FOR THE SHRIMP
- Place the sliced shrimp into a bowl and cover with 1 cup fresh lime juice, enough to completely cover the shrimp. Use more as needed.
- Add salt to taste let the lime juice "cook" the shrimp for 30 minutes, flipping once part way through. The shrimp will turn pink in color.
FOR THE RED ONION
- While the shrimp is cooking, add the red onion to a bowl. Add the vinegar and enough water to cover the onions. Soak until ready to use.
FOR THE AGUACHILE MARINADE
- Add the 1/2 cup reserved lime juice, jugo maggi (or soy sauce), garlic, cilantro, jalapeno, serrano, and salt to taste to a food processor. Process until smooth.
ASSEMBLE THE AGUACHILE
- Add the shrimp with remaining lime juice to a serving bowl. Pour the aguachile marinade over it.
- Top with sliced red onion, cucumbers, chili peppers, and radish. Cover and refrigerate at least 30 minutes to chill.
- Top with fresh herbs. Sprinkle with red chili flakes.
- Serve cold with tortilla chips.
Video
Notes
Nutrition Information


NOTE: This recipe was updated on 12/10/21 to include new information and video. It was originally published on 8/30/21.
Marjorie says
Hi Michael! This recipe sounds just totally amazing can’t wait to try it here in East Texas! I absolutely love Ur recipes, explanation of spices, and totality everything about all kinds of peppers ️! I always learn about my favorite spices, food, & how to put them together! Ur knowledge of spices & peppers just simply amaze me! Thank U so much for all of Ur knowledge & hard work! U r very appreciated!!! Keep up the good work! I will be waiting to read ur posting for tomorrow!!! Tyyyyy!♥️
Mike Hultquist says
Awesome, Marjorie! I appreciate the very kind comments! Thanks so much!
Boo Scruffy says
Used fresh scallops & shrimps, M-M-M, this bad boy was scrumptious, spicy, super delish. The radishes, diced avocado, cilantro, extra jalapeno, seafood was an explosion of tasty Aguachile (Mexican Style Shrimp Ceviche) Topped it off with pinch of dill. Do not like onion, so thanks for suggesting soaking red onion (Thinly Sliced) in vinegar and water.
Thanks so much !
Mike Hultquist says
Very nice! Glad you enjoyed it, Boo! SO good with scallops. My favorite!
Wendy says
Hi, how long will this keep in the refrigerator? A couple days? I’m going to make it this weekend! Sounds amazing!
Mike Hultquist says
Wendy, it is best made that day, though it will keep for a day or 2. The texture can change a bit the longer it sits in the refrigerator. Enjoy!
AB says
Made this once exactly as written. Perfection. Better than restaurant aguachiles that I've had (in the US).
Second time, one week later, added some avocado. Loved it even more!
Most recent batch is marinating away in the fridge, and I feel like I have never needed more patience in my whole life; can hardly wait.
Thank you Mike for bringing this amazing dish into my life; cheers!
Mike Hultquist says
Outstanding! Super happy you enjoyed it! Thanks for sharing!
Elle says
So delicious, my first time making this dish. I was not disappointed. Thanks
Mike Hultquist says
Great! Thanks for sharing, Elle!
Ed Monnet says
Oops! Confused recipes. We had the jalapeno sauce from the shrimp tacos, not the aguachile. So many great recipes I get them mixed up.
Michael Hultquist - Chili Pepper Madness says
Haha, oops!! All good!
Ed Monnet says
Wow! This recipe is fantastic. We used shrimp and scallops. Fresh lime is definitely better that lime juice from a bottle. Bottled took longer to "cook".
The jalapeno sauce is now our "go to" topping for everything. Had it on egg tacos this morning. Thanks for all your great recipes and tips.
Michael Hultquist - Chili Pepper Madness says
Yes! Thanks, Ed. I LOVE it with the scallops, too. Agreed on fresh lime juice. SO much better. I appreciate it!
Christine says
Mike, I did make this last night. No squid yet; I didn't want to to out shopping. I traveled all around Mexico in an RV for many months sampling my favorite food, ceviche. Your recipe is tops! Thanks
Michael Hultquist - Chili Pepper Madness says
Awesomeness! Super happy you enjoyed it, Christine! I LOVE this recipe for sure. One of our favorites, especially for parties. =)
Christine says
My mouth is watering. Gonna make this tomorrow. Do you think squid rings would work also?
Thanks
Michael Hultquist - Chili Pepper Madness says
Thanks, Christine. Yes, you can use squid in ceviche. Enjoy!
Jérémie says
This video makes me want to make scallop aguachile again real soon! ...so funny with the limes juggling!
Michael Hultquist - Chili Pepper Madness says
Yes! We LOVE it with scallops. So good. Thanks, Jérémie. Definitely a TERRIBLE juggler.
Chris Hall says
Another great recipe! I liked the avocado addition in mine
Michael Hultquist - Chili Pepper Madness says
Yes! SO GOOD with avocado. Very nice addition. Glad you enjoyed it, Chris!
Lori Chapman says
Sounds very yummy and something I’m for sure going to make!
Jérémie says
I love Peruvian cuisine and especially ceviche, but I have to admit that its Mexican cousin, Aguachile, is absolutely delicious: an exceptional starter! Many thanks, Mike (once again, and again, and again...)
Michael Hultquist - Chili Pepper Madness says
Thanks, Jérémie. Yes, this is SO GOOD. I made it for a small gathering recently and everyone went crazy for it.
Kit says
Wow, this looks amazing!
Michael Hultquist - Chili Pepper Madness says
Thanks. So good!!