Aguachile Verde with citrus-marinated shrimp, cucumber, marinated red onions, and lime-olive oil Verde sauce. Perfect appetizer with tortilla chips, crackers, and topping tostada shells.
Eating Aguachile Will Cool You Off and Make You Cry At the Same Time 😂
The origin of Aguachile Verde lies in the state of Sinaloa, on the western coast of Mexico. Aguachile (“chile water” in Spanish) is a Mexican dish made of shrimp, submerged in liquid seasoned with chili peppers, lime juice, salt, cilantro, slices of cucumber, and slices of onion.
So what's in Aguachile Verde?
Let's start with Shrimp: I use medium shrimp if I'm eating Aguachile with tortilla chips or crackers. Large or jumbo shrimp is perfect for tostada shells. Peel, devein, and butterfly the shrimp. If you live by the ocean coast, the best way to buy shrimp is fresh. If not, buy frozen and thaw out in a bowl of cold water, it will take about 15-20 minutes to thaw out.
Lime juice: It takes 8-9 limes to make 1 cup of juice. Limes can be pricey in different regions, so bottled lime juice can be used.
Chile Peppers: Serranos or Jalapeños are traditionally used for Aguachile recipes. Serranos are about 5 times hotter than Jalapeños, if you like heat go with serranos. I know friends that use habaneros 🤯...not me. If you want to use fewer chile peppers...I won't tell.
Onions: Red onions are the traditional onion to use for Aguachile. I used a mandoline to cut them into very thin slices. A regular sharp knife is okay if you don't have a mandoline.
Cilantro: Use half of the cilantro bunch, stems, and leaves.
Cucumbers: I use English cucumbers because I don't need to peel or remove seeds. If you prefer regular cucumber; peel it and remove the seeds, then cut it into half-moons, both types of cucumber will be fine.
How to Make Aguachile Verde
Shell, clean, and devein the shrimp. Slice them in half lengthwise and place them in a bowl ( you can cut them into pieces if you prefer)
Add garlic powder, salt, and 1/2 cup lime juice. Cover with plastic wrap and let marinate for 10 minutes in the fridge. (I give them a quick swirl after 5 minutes in the bowl to make sure the shrimp is covered with lime juice.
In a food processor or blender, add serranos or jalapeños, olive oil, 1/2 cup lime juice, and cilantro...blend until smooth.
Take the shrimp out of the refrigerator, and drain the lime juice. Add the sliced cucumber and sliced red onion to the shrimp. Pour the chile sauce all over the shrimp, cucumber, and onions, and mix well. Cover again, and chill in the refrigerator for 10 to 15 minutes.
Top Tostada shell with Aguachile Verde, or tortilla chips.
