Jul 16, 2024 I was recently in Mexico and fell in LOVE with shrimp aguachile. The authentic method is like a ceviche – the shrimp is “cooked” in the acid of the lime juice. At home, I prefer to gently poach the shrimp first and toss it with a bright, spicy, vibrant lime dressing afterward. Just whizzing through this article? Here are some key takeouts:
Aguachiles is a perfect blend of tangy acidity of lime juice + the natural sweetness of fresh shrimp and tropical fruits like mango. You have full control over the spiciness of the recipe. Dial the heat up or down by adjusting the quantity of serrano peppers used. This dish comes together quickly, making it perfect for weeknight dinners or spontaneous gatherings. It’s quicker than the authentic version, as you don’t need to wait for it to marinate. You can easily customize it with your favorite fruit and seafood. I added avocado and cotija cheese, which aren’t strictly authentic but are very delicious. You could swap in (or add) cucumber slices for a more traditional vibe. Aguachiles is a fab appetizer or main course for gatherings and summer dinner parties.
Ingredients
These are the ingredients you’ll need to make this bright, cheerful aguachiles recipe:
Shrimp: I love to use large shrimp for this because they are so meaty and tender and sweet that they’re almost like lobster, but feel free to use any shrimp. You can also use frozen shrimp, just make sure they’re properly thawed and drained before using. Serrano pepper: Serrano peppers provide a medium level of heat. Adjust the quantity according to your tolerance. You can substitute with jalapeños for a milder flavor or habaneros for a hotter hit. Red onion: Red onions offer a mild, sweet flavor with a vibrant color. I much prefer it to white onion in this recipe. Ripe avocado: Choose avocados that are ripe but firm to the touch. They should yield slightly when pressed. If they’re too ripe, they might turn mushy when mixed with other ingredients. Yikes! Mango: Choose a variety firm enough to hold its shape when diced. Cotija or feta cheese (optional): Cotija cheese adds a salty and slightly tangy flavor, while feta cheese offers a creamy texture with a tangy taste. You can leave them out though. Tortilla chips for serving: Use sturdy tortilla chips that can hold up to the weight of the aguachiles. Limes: Use freshly squeezed lime juice for the best flavor.
Protein swaps: Instead of shrimp, you can use other seafood such as scallops, thinly sliced white fish (like tilapia or halibut), or even thinly sliced cooked octopus. Heat level: Adjust the heat level by using different types of chili peppers. Substitute serrano peppers with milder jalapeno peppers for a less spicy version, or use hotter peppers like habaneros or Thai bird’s eye chilies. Fruit substitutions: If mangoes are not available, you can substitute them with pineapple or cucumber. Alternatively, use papaya for a slightly different tropical flavor. Vegetarian variation: Make a vegetarian version by substituting the shrimp with diced firm tofu or cooked white beans. Marinate the tofu or beans in the lime juice and seasonings for a similar flavor profile. Add other veggies if you like to bulk up the base – cucumber and radishes work well. Gluten-free option: Serve the aguachiles with gluten-free tortilla chips or leave out the chips altogether and serve the dish over a bed of mixed greens or rice for a lighter, gluten-free version.
Tools to Grab
Whip these 3 tools out of the cupboard:
Juicer: to freshly juice the limes. Medium-sized pot: To poach the shrimp. Mixing bowl: To mix everything together.
Cook the shrimp
Juice the limes and set the juice to one side. Add the rest of the lime to a pot of water with a few teaspoons of salt and bring it to a simmer. Add the raw shrimp to the pot and poach them until just opaque (3-6 minutes, depending on size).
Cool the shrimp
Cool quickly in a bowl of ice water. Remove any tails, shells and/or veins and coarsely chop them.
Finish the dish
Combine the fresh lime juice, onion, pepper, and a pinch of salt in a medium bowl. Add the shrimp and toss together to coat them. Gently stir in avocado and mango. Sprinkle over Feta and serve. Garnish with fresh herbs like cilantro leaves if you like.
Prep ingredients: Prepare all the ingredients as directed in the recipe, such as cleaning , chopping the vegetables, and dicing the fruit. Store each component separately in airtight containers in the refrigerator until you’re ready to assemble the dish. You can also cook the shrimp, cool them and keep them in the fridge for a day or two. Refrigeration: Store any leftover aguachiles in an airtight container in the refrigerator. Make sure to cover them tightly to prevent the shrimp and other ingredients from absorbing any strong odors in the fridge. Consumption timeline: Aguachiles are best eaten within 1-2 days of preparation to ensure the freshness and quality of the ingredients. While they can be stored for longer, the texture of the shrimp and other components may deteriorate over time. Avocado: It’s best to add it just before serving to prevent it from browning. If you need to store leftover aguachiles with avocado, place plastic wrap directly on the surface of the dish to minimize air exposure and slow down the browning process. Cheese: If you’ve included cheese in your aguachiles and there are leftovers, store them separately from the rest of the dish to prevent the cheese from becoming soggy.
I’ve been crumbling some cotija or feta cheese on top for an additional creamy, crumbly texture.
Baja Fish Tacos: with crisp battered fish, topped with easy, quick-pickled red onion, drizzled with creamy Baja sauce and the best cabbage slaw for fish tacos. Cheese Quesadillas: A classic, perfected to gooey, cheesy deliciousness. Elotes Salad: super-yuummy Mexican Corn Salad, also known as Esquites or street corn in a cup. Crispy Baked Chicken Tacos: A crunchy twist on traditional tacos, stuffed with seasoned ground chicken and melty cheese. Serve with easy guacamole from scratch. Instant Pot Mexican Rice: This Mexican Rice recipe is so quick, easy and tasty. Chicken Street Tacos: Spicy, citrusy chicken tacos with a drizzle of Cilantro Lime Crema, a trip to Mexico in every bite! Spicy Fish Tacos: Crispy, spicy fish topped with crunchy cabbage slaw and tangy lime crema, perfect for a fresh and flavorful taco night.
