Shrimp Aguachile

Published Date: June 30, 2025

Prep Time: 15 minutes

Cook Time: 5 minutes (for blending and marination)

Total Time: 20 minutes

Servings: 4

Ingredients

• 1 pound raw medium shrimp (21–25 count), peeled, deveined, and cut in half lengthwise (see Pro Tips for frozen shrimp)

• ¼ cup red onion, finely diced (about ¼ small red onion)

• ½ teaspoon fine sea salt (for shrimp/onion)

• 2–3 serrano chiles, stems and seeds removed, finely chopped (adjust for heat preference)

• ½ cup fresh lime juice (from 5–6 ripe limes)

• 1 packed cup cilantro leaves and tender stems

• 1 tablespoon avocado oil (or neutral vegetable oil)

• 1 ripe Hass avocado (for garnish)

• Pinch of crushed red pepper flakes (optional)

• 5 tostadas, broken into quarters (or 10–12 tortilla chips)

Pro Tips

While fresh-from-the-ocean shrimp is ideal, high-quality frozen shrimp (properly thawed) yields exceptional results. Most "fresh" shrimp sold commercially is pre-frozen; thawing at home ensures peak freshness.

Thawing Frozen Shrimp: Submerge in a bowl of cold water for 15 minutes. If still frozen, replace water and let sit 10 more minutes. Drain, rinse, and pat dry before use.

Preparation Instructions

Step 1: Prepare the Shrimp and Onion Base

In a chilled, shallow serving platter (preferably ceramic or glass), arrange peeled, deveined shrimp (cut lengthwise) and diced red onion in a single, even layer. Sprinkle with ½ teaspoon fine sea salt, then gently toss to coat all pieces. This initial salting draws out moisture, enhancing marination.

Step 2: Blend the Marinade

In a blender or food processor, combine serrano chiles, lime juice, packed cilantro, avocado oil, and 1 teaspoon salt. Pulse until smooth with a slight texture (10–15 pulses), ensuring cilantro is broken into fine pieces and chiles are evenly distributed.

Step 3: Marinate the Seafood

Pour the blended marinade over the shrimp and onion, then gently toss to coat. Return to the platter, spreading in a single layer. Cover loosely and let marinate for 5 minutes (the lime juice will "cook" the shrimp gently, turning it opaque and tender).

Step 4: Prepare the Avocado Garnish

Halve a ripe Hass avocado lengthwise, remove the pit, and peel. Lay each half cut-side down on a cutting board and slice thinly (≈1/16 inch). Transfer slices to the platter, arranging them in a neat row down the center of the shrimp mixture. Sprinkle with ½ teaspoon salt and crushed red pepper (optional).

Step 5: Serve Immediately

Arrange tostada quarters (or tortilla chips) alongside the platter. Diners assemble their own bites by combining shrimp/onion, avocado, and a tostada piece.

Comments

• @MJfromCali: "I steam/boil shrimp until just cooked (not tough) and reserve the lime marinade for serving. Rave reviews—people love it once they know it’s not raw!"

• @FoodieAdventurer: "Substituted halibut for shrimp, added garlic salt to tostadas. Lime 'cooked' the fish perfectly! Crispy tortillas made it a hit."

• @SpiceLover: "Raw shrimp + lime + chipotle, marinated 30 minutes. Strained liquid, added grapefruit juice for sweetness, tajin finish—best dish ever!"

• @MexicanCookingPro: "Blanch shrimp 1 minute first, use jalapeños for mild heat. Pair with black beans or margaritas for a complete meal."

• @AvocadoEnthusiast: "Too acidic? Add sugar and extra avocado. Flavors deepen overnight—even better the next day!"

Enjoy this vibrant, zesty aguachile, a classic Mexican dish that balances heat, brightness, and creamy avocado!