Aguachile
Zesty Mexican shrimp cured in lime and chili, similar to ceviche — keeping the marinating time short (10-15 minutes) is deliberate, since aguachile is meant to be barely cured, not fully opaque like a classic ceviche.
Total time
15 min
Prep
15 min
Cook
0 min
Difficulty
easy
Cuisine
Mexican
gluten-freehigh-protein
Ingredients
500graw shrimp, butterflied
1 cuplime juice
1cucumber, sliced
to tasteserrano chili and red onion
Instructions
1
Blend the lime juice with the serrano chili until smooth to make the aguachile base.
2
Pour over the butterflied shrimp and let sit for 10-15 minutes, just until the edges turn opaque.
3
Do not over-marinate, since the acid will keep cooking the shrimp the longer it sits.
4
Add the sliced cucumber and red onion, and serve immediately, well chilled.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
Calories
150
Protein
30.8g
Fat
0.5g
Carbs
7.9g
Fiber
0.6g
Sodium
141mg
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★★★★★
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