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Home » Aguachile (Mexican Style Shrimp Ceviche)

Aguachile (Mexican Style Shrimp Ceviche)

by Mike Hultquist · Dec 10, 2021 · 25 Comments

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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.

Aguachile Recipe

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. 

Aguachile in a bowl

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

  • Shrimp Ceviche
  • Camarones a la Diabla (Diablo Shrimp)
  • Shrimp Marinade
  • Grilled Buffalo Shrimp
  • Firecracker Shrimp
  • Bang Bang Shrimp
  • Blackened Shrimp
  • Shrimp Etouffee
  • Tiradito
  • Mexican Shrimp Cocktail (Coctel de Camarones)
Aguachile ceviche on a tortilla chip

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
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Aguachile Recipe (Mexican Shrimp Ceviche)

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.
Save Recipe Saved!
Course: Appetizer
Cuisine: Mexican
Keyword: jalapeno, scallops, serrano, shrimp, spicy
Prep Time: 10 minutes
Cook Time: 20 minutes
Calories: 35kcal
Author: Mike Hultquist
Servings: 6
Tap or hover to scale
5 from 12 votes
Leave a Review

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

Nutritional information estimated without tortilla chips.

Nutrition Information

Calories: 35kcal   Carbohydrates: 9g   Protein: 1g   Fat: 1g   Saturated Fat: 1g   Polyunsaturated Fat: 1g   Monounsaturated Fat: 1g   Sodium: 175mg   Potassium: 208mg   Fiber: 1g   Sugar: 3g   Vitamin A: 255IU   Vitamin C: 27mg   Calcium: 27mg   Iron: 1mg
Aguachile Recipe
Did You Enjoy This Recipe?I love hearing how you like it and how you made it your own. Leave a comment below and tag @ChiliPepperMadness on social media.

NOTE: This recipe was updated on 12/10/21 to include new information and video. It was originally published on 8/30/21.

 

Categories: Appetizers Tags: Chili Pepper Madness, chili pepper recipe, cinco de mayo, game day and superbowl parties, jalapeno pepper, mexican, mikes favorites, patty's favorites, serrano pepper

Reader Interactions

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    Recipe Rating




  1. Boo Scruffy says

    February 14, 2023 at 9:10 am

    5 stars
    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 !

    Reply
    • Mike Hultquist says

      February 14, 2023 at 9:14 am

      Very nice! Glad you enjoyed it, Boo! SO good with scallops. My favorite!

      Reply
  2. Wendy says

    September 15, 2022 at 10:35 am

    5 stars
    Hi, how long will this keep in the refrigerator? A couple days? I’m going to make it this weekend! Sounds amazing!

    Reply
    • Mike Hultquist says

      September 15, 2022 at 10:46 am

      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!

      Reply
  3. AB says

    July 08, 2022 at 5:36 pm

    5 stars
    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!

    Reply
    • Mike Hultquist says

      July 11, 2022 at 7:56 am

      Outstanding! Super happy you enjoyed it! Thanks for sharing!

      Reply
  4. Elle says

    May 02, 2022 at 8:58 pm

    5 stars
    So delicious, my first time making this dish. I was not disappointed. Thanks

    Reply
    • Mike Hultquist says

      May 03, 2022 at 4:10 pm

      Great! Thanks for sharing, Elle!

      Reply
  5. Ed Monnet says

    December 23, 2021 at 11:03 am

    5 stars
    Oops! Confused recipes. We had the jalapeno sauce from the shrimp tacos, not the aguachile. So many great recipes I get them mixed up.

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      December 23, 2021 at 1:06 pm

      Haha, oops!! All good!

      Reply
  6. Ed Monnet says

    December 23, 2021 at 11:01 am

    5 stars
    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.

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      December 23, 2021 at 1:06 pm

      Yes! Thanks, Ed. I LOVE it with the scallops, too. Agreed on fresh lime juice. SO much better. I appreciate it!

      Reply
  7. Christine says

    December 14, 2021 at 9:01 am

    5 stars
    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

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      December 14, 2021 at 9:22 am

      Awesomeness! Super happy you enjoyed it, Christine! I LOVE this recipe for sure. One of our favorites, especially for parties. =)

      Reply
  8. Christine says

    December 12, 2021 at 4:55 pm

    My mouth is watering. Gonna make this tomorrow. Do you think squid rings would work also?
    Thanks

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      December 12, 2021 at 6:35 pm

      Thanks, Christine. Yes, you can use squid in ceviche. Enjoy!

      Reply
  9. Jérémie says

    December 11, 2021 at 8:23 am

    5 stars
    This video makes me want to make scallop aguachile again real soon! ...so funny with the limes juggling!

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      December 11, 2021 at 8:24 am

      Yes! We LOVE it with scallops. So good. Thanks, Jérémie. Definitely a TERRIBLE juggler.

      Reply
  10. Chris Hall says

    December 10, 2021 at 12:19 pm

    5 stars
    Another great recipe! I liked the avocado addition in mine

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      December 10, 2021 at 12:26 pm

      Yes! SO GOOD with avocado. Very nice addition. Glad you enjoyed it, Chris!

      Reply
  11. Lori Chapman says

    September 30, 2021 at 3:15 pm

    5 stars
    Sounds very yummy and something I’m for sure going to make!

    Reply
  12. Jérémie says

    September 05, 2021 at 5:26 am

    5 stars
    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...)

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      September 05, 2021 at 7:33 am

      Thanks, Jérémie. Yes, this is SO GOOD. I made it for a small gathering recently and everyone went crazy for it.

      Reply
  13. Kit says

    August 31, 2021 at 5:01 pm

    5 stars
    Wow, this looks amazing!

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      August 31, 2021 at 9:32 pm

      Thanks. So good!!

      Reply

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