Aguachile de Camarón

Ingredients

• 454 g (1 lb)raw shrimp
• ½ largecucumber, peeled and cut into half-moons
• ½ mediumonion, thinly sliced
• 5limes, juiced
• to tastesalt and pepper
• ½ largecucumber, peeled and cut into chunks
• 1 small bunchcoriander, stems included
• 1garlic clove, peeled
• 1–2jalapeño peppers, chopped
• 240 ml (1 cup)water

Instructions

1. 1

   Slice the shrimp

   Cut each shrimp lengthways from head to tail, removing the shell and legs.

2. 2

   Remove the veins

   Take off the heads and tails. Use a toothpick to lift out and discard the black veins.

3. 3

   Add lime juice

   Put the cleaned shrimp in a bowl. Pour over the lime juice, season with salt and pepper, and mix well.

4. 4

   Chill the shrimp

   Cover the bowl with cling film and refrigerate for 20 minutes.

5. 5

   Prepare the sauce

   Put the coriander, including its stems, the cucumber chunks, jalapeño peppers, salt and garlic in a blender.

6. 6

   Blend until smooth

   Add 240 ml (1 cup) of water and blend on high for 1–2 minutes to make a sauce.

7. 7

   Combine ingredients

   Add the cucumber half-moons and onion to the bowl of shrimp, then pour over the green chilli sauce.

8. 8

   Rest and serve

   Toss everything together and adjust the seasoning to taste. Leave it in the fridge for 10 minutes, then serve with tortilla chips or tostadas.

What is aguachile de camarón?

Aguachile is a Mexican seafood dish, particularly associated with the country’s Pacific coast. Its name refers to the chilli-spiked liquid in which the seafood is served.

This version pairs lime-marinated shrimp with a blended green sauce of cucumber, coriander and jalapeño. The fresh, sharp flavours make it a lively appetiser alongside crisp tortilla chips or tostadas.

Nutrition and macros by portion

The nutrition label shows one serving as written: 231 calories, 33g protein, 24g carbs, 3g fat.

The shrimp provide most of the protein, while the lime and vegetables contribute some of the carbohydrate. The listed fat is low; serve with a sensible portion of tortilla chips or tostadas and add extra cucumber if you want more fresh crunch.

The shrimp and lime

Cleaning: Slice the shrimp lengthways and remove the shell, legs, heads, tails and dark vein as directed. The opened shrimp are ready to take on the lime juice.

Marinating: The recipe chills the shrimp in lime juice for 20 minutes before adding the sauce. Keep to this timing, then follow the final 10-minute rest after combining everything.

Building the green sauce

Coriander: Blend the leaves and stems together for a punchy herb flavour throughout the sauce.

Cucumber: The chunks go into the blender, while the half-moons are added whole for fresh crunch.

Jalapeño: Blend in 1–2 chopped peppers; use the lower amount for a milder sauce or the higher amount for more heat.

Getting the texture right

Blending: Process the sauce on high for 1–2 minutes so the cucumber, herbs, chilli and garlic are well mixed with the water.

Finishing: Toss the sauce through the shrimp, onion and cucumber just before the last chill. The sliced cucumber and onion should remain distinct rather than being blended into the liquid.

Timing and serving

Chilling: The method includes a 20-minute lime marinade and a further 10 minutes in the fridge after mixing. The full preparation takes about 40 minutes.

Serving: Bring the chilled aguachile to the table with tortilla chips or tostadas, which can be used to scoop up the shrimp, vegetables and sauce.

Seasoning to taste

Salt and pepper: Season the shrimp with lime, then check the finished mixture after adding the green sauce. Adjust the seasoning at that point to suit your taste.

Heat: Jalapeños vary in strength, so starting with one gives you room to add more chilli flavour if you prefer.

Recipe notes & tips

• Use a toothpick to remove the dark vein after slicing each shrimp lengthways.
• Include the coriander stems in the blender, as the method specifies.
• Blend the sauce for the full 1–2 minutes on high so its ingredients are thoroughly combined.
• Keep the cucumber half-moons out of the blender to preserve their texture.
• Taste and adjust the salt, pepper and chilli after tossing the sauce with the shrimp.

Variations

• Milder chilli: Use one jalapeño for a gentler green sauce.
• More heat: Use two jalapeños for a spicier result.
• Extra crunch: Serve with additional cucumber slices on the side.
• Tostada serving: Spoon the chilled aguachile onto tostadas instead of serving tortilla chips alongside.
• Coriander flavour: Keep the stems in the blend as well as the leaves for a fuller herb taste.

Common mistakes to avoid

• Leaving the vein in: Remove the dark vein with a toothpick before marinating.
• Blending the sliced cucumber: Add the half-moons after blending so they retain their crunch.
• Skipping the first chill: Refrigerate the shrimp in lime juice for the specified 20 minutes.
• Over-blending the finished dish: Toss the sauce with the shrimp and vegetables rather than putting them back in the blender.
• Forgetting the final rest: Chill the combined dish for 10 minutes before serving.

How to store

Store leftovers covered in the fridge and eat within 1 day. Serve chilled; the cucumber may soften as it sits, so this dish is best enjoyed freshly made rather than reheated.

Frequently asked questions