Aguachile Verde — Mexican Shrimp in Green Chile Broth
Mexico's boldest seafood dish — butterflied shrimp barely kissed by a fiery green chile and lime broth. Ready in under 15 minutes and absolutely electric on the palate.
Aguachile is Mexico’s answer to ceviche — bolder, spicier, and with a vivid green broth made from fresh serrano chilis and cucumber. This Sinaloa classic is one of the most exciting seafood dishes in the world.
Unlike traditional ceviche, aguachile uses raw, butterflied shrimp cured in a fiery green sauce for just 2–3 minutes. The result is shrimp that’s barely cooked, with a wonderful snap and a heat that builds slowly.
🌿 Ingredients
- 400g large shrimp (16/20 count), peeled, deveined, butterflied
- ½ cup fresh lime juice
- ½ cup fresh lemon juice
- 2 serrano chilis, roughly chopped (remove seeds for less heat)
- 1 medium cucumber, half blended, half thinly sliced for garnish
- Small handful fresh cilantro stems and leaves
- 1 small clove garlic
- ½ tsp sea salt
- ¼ tsp black pepper
- ½ small red onion, paper-thin slices
- Sliced avocado, for serving
- Tostadas, for serving
📋 Instructions
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1
Butterfly the shrimp: slice each shrimp lengthwise almost all the way through, opening it flat like a book. This increases surface area for faster curing.
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2
In a blender, combine lime juice, lemon juice, serrano chilis, half the cucumber (roughly chopped), cilantro, garlic, salt, and pepper. Blend until completely smooth, about 60 seconds.
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3
Strain the blended aguachile through a fine-mesh sieve, pressing to extract all liquid. Discard solids.
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4
Arrange butterflied shrimp in a single layer in a wide, shallow dish. Pour the strained aguachile broth over them.
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5
Cure for exactly 2–3 minutes — the shrimp will turn pink and opaque on the outside while staying slightly raw in the thickest part. This is correct.
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6
Transfer shrimp and broth to chilled serving dishes. Top with sliced cucumber rounds, red onion, and avocado.
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7
Serve immediately with crispy tostadas for scooping.
🏆 Chef's Tips
- Use the freshest seafood possible — sashimi-grade when available.
- Freshly squeezed citrus juice is non-negotiable for the best leche de tigre.
- Do not marinate longer than recommended — over-cured fish becomes rubbery.