Last Updated on August 25, 2025 by Casia Valdés
Aguachiles always take me back to my family’s summer gatherings—outdoors, under the shade of an old fig tree, with everyone savoring chilled plates of marinated shrimp, crunchy cucumbers, and zesty lime. While my roots are deeply Italian, I’ve always held a deep appreciation for the vibrance of Mexican coastal cuisine. Aguachiles, with their heat, acidity, and freshness, represent everything I love about summer food: bold, bright, and endlessly refreshing.
This Homemade Aguachiles recipe is a blend of tradition and simplicity, perfect for a light lunch, an appetizer at a summer barbecue, or a quick dish that impresses guests without requiring hours in the kitchen. Whether served on crispy tostadas or enjoyed with saltine crackers, aguachiles bring the bold, clean flavors of Sinaloa right to your table.
Table of Contents
Why You’ll Love This Recipe
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No cooking required – Just fresh ingredients and a bit of chill time.
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Bursting with flavor – Tangy lime, spicy chilies, fresh herbs, and cooling avocado.
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Fast and refreshing – Ready in under an hour and perfect for hot days.
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Easily customizable – Adjust the heat, add different proteins, or go plant-based.
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A crowd-pleaser – Beautiful, vibrant, and restaurant-quality from your own kitchen.
Ingredients (Serves 4)
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1.5 to 2 pounds shrimp, peeled, deveined, and sliced in half
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20 limes, freshly juiced
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1 red onion, thinly sliced
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1 bunch of cilantro, roughly chopped
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3 serrano peppers
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5 jalapeños (4 for blending, 1 for slicing)
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1 garlic clove
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3 tomatillos
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2 cucumbers, peeled and thinly sliced
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2 avocados, cubed
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Salt, to taste
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Optional: splash of cold water
To serve:
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Tostadas or saltine crackers
Instructions
Step 1: Prepare the Shrimp
Start by peeling, deveining, and slicing each shrimp in half lengthwise. Place the shrimp in a large glass or ceramic bowl. This method helps the shrimp “cook” more quickly in lime juice by increasing the surface area.
Step 2: Marinate in Lime Juice
Juice all 20 limes and pour the juice over the shrimp. Ensure the shrimp are nearly submerged—if needed, add a splash of cold water. Gently stir, cover, and refrigerate for 30 to 40 minutes. The shrimp will turn opaque and firm as the acid “cooks” them.
Step 3: Boil the Tomatillos
While the shrimp is marinating, bring a small pot of water to a boil. Add the tomatillos and simmer for 5–6 minutes until soft. Drain and let cool. Boiling reduces bitterness and helps them blend smoothly.
Step 4: Blend the Green Marinade
In a blender, combine the boiled tomatillos, 3 serranos, 4 jalapeños (remove seeds if desired), garlic, and cilantro. Blend until smooth and vibrant green. This creates the bold, spicy backbone of your aguachiles.
Step 5: Combine the Shrimp and Marinade
Once the shrimp is fully “cooked,” pour the green sauce over them. Mix gently to coat. The color will pop immediately and the aroma will be spicy and herbaceous.
Step 6: Add Fresh Veggies
Stir in sliced red onions, cucumbers, and the remaining sliced jalapeño. Carefully fold in the avocado cubes last so they don’t get mashed. Season generously with salt to bring out all the flavors.
Step 7: Marinate Again and Serve
Refrigerate the finished aguachiles for another 20 minutes to let all the flavors meld. Serve cold on tostadas or crackers for a crunchy contrast to the juicy shrimp.
Serving Suggestions
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Serve with chilled cerveza, agua fresca, or sparkling lime water
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Add extra lime wedges for garnish
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Pair with sliced radishes or cabbage for added crunch
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For a full meal, serve over shredded lettuce or alongside Mexican rice
Tips and Variations
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Adjust the spice: Use fewer chilies or remove seeds to lower the heat.
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Change the protein: Try scallops, firm white fish, or octopus.
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Make it vegan: Use sliced mushrooms, cucumbers, or hearts of palm.
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Make ahead: Blend the marinade and prep veggies earlier in the day, then assemble just before serving.
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Add crunch: Top with toasted pumpkin seeds or crispy tortilla strips.
Frequently Asked Questions
Is the shrimp safe to eat “raw”?
Yes. The lime juice’s acidity effectively denatures the proteins in shrimp, changing their texture and making them safe to eat.
Can I use pre-cooked shrimp?
Technically yes, but it won’t absorb the marinade or have the same texture. Raw shrimp is best for authentic flavor and result.
How spicy is this dish?
It’s bold and spicy but adjustable. Reduce the number of peppers or remove their seeds to tame the heat.
Can I keep leftovers?
Aguachiles are best fresh, but leftovers can be stored for up to 1 day in the fridge. The texture will soften over time.
What’s the difference between aguachiles and ceviche?
Both are seafood dishes marinated in citrus, but aguachiles are spicier, often blended with chilies, and served sooner after preparation.
Final Thoughts
Homemade Aguachiles are the kind of dish that wake up your palate and cool you down on a hot day. They combine the brightness of lime, the heat of fresh chilies, and the richness of creamy avocado—all with minimal effort and no stove required. Whether you’re hosting friends, prepping a light dinner, or just treating yourself, this traditional Mexican dish is a fresh, exciting way to enjoy shrimp.
Once you make it from scratch, aguachiles will become a go-to summer favorite—refreshing, fiery, and full of coastal flavor.
Homemade Aguachiles
Ingredients
Method
- Start by peeling, deveining, and slicing each shrimp in half lengthwise. Place the shrimp in a large glass or ceramic bowl. This method helps the shrimp “cook” more quickly in lime juice by increasing the surface area.
- Juice all 20 limes and pour the juice over the shrimp. Ensure the shrimp are nearly submerged—if needed, add a splash of cold water. Gently stir, cover, and refrigerate for 30 to 40 minutes. The shrimp will turn opaque and firm as the acid “cooks” them.
- While the shrimp is marinating, bring a small pot of water to a boil. Add the tomatillos and simmer for 5–6 minutes until soft. Drain and let cool. Boiling reduces bitterness and helps them blend smoothly.
- In a blender, combine the boiled tomatillos, 3 serranos, 4 jalapeños (remove seeds if desired), garlic, and cilantro. Blend until smooth and vibrant green. This creates the bold, spicy backbone of your aguachiles.
- Once the shrimp is fully “cooked,” pour the green sauce over them. Mix gently to coat. The color will pop immediately and the aroma will be spicy and herbaceous.
- Stir in sliced red onions, cucumbers, and the remaining sliced jalapeño. Carefully fold in the avocado cubes last so they don’t get mashed. Season generously with salt to bring out all the flavors.
- Refrigerate the finished aguachiles for another 20 minutes to let all the flavors meld. Serve cold on tostadas or crackers for a crunchy contrast to the juicy shrimp.
