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Shrimp Aguachile Verde

Ultra-fresh shrimp cured in a vibrant lime and green chili sauce, topped with crunchy cucumber and red onions.

25 min Easy Mexicana 4 servings
Shrimp Aguachile Verde

The story behind

I first learned to make this from a local fisherman who insisted that the secret is in the speed—you want the shrimp just barely cured so they stay snappy and sweet. It’s a dish that feels like a party in a bowl. It’s the perfect lunch for a sunny day when you don't want to turn on the stove. Pair it with some salty corn tostadas and a cold michelada. It’s fresh, bold, and honestly, a bit addictive once you start.

Instructions

  1. 1
    Lay the butterflied shrimp flat on a large plate and sprinkle with a bit of salt.
  2. 2
    Blend the lime juice, serrano peppers, and cilantro until you have a smooth, bright green sauce.
  3. 3
    Pour the sauce over the shrimp, making sure they are all submerged in the liquid.
  4. 4
    Scatter the cucumber slices and red onion over the top to add that essential crunch.
  5. 5
    Let it chill in the fridge for about 5 to 10 minutes, then serve right away with corn crackers or tostadas.

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