"Aquachile is essentially a very spicy version of ceviche typically made with shrimp (camarones in Spanish). Aguachile is best served cold. As such, keep your shellfish chilled at all times as it will not have enough time to cool properly while marinating. If it's a particularly hot day, rest your shellfish on a plate of ice as you work to ensure that it remains cold."
photo by Ivansocal photo by Ivansocal
photo by Ivansocal
photo by Ivansocal photo by Ivansocal
photo by Wendy M. photo by Wendy M.
photo by Natalie M. photo by Natalie M.
photo by Ivansocal photo by Ivansocal
Ready In:
1hr 30mins




  • You will need to butterfly and devein your shrimp. Using a sharp knife, cut each shrimp lengthwise along the back. For larger shrimp, cut them cleanly into two halves. For smaller shrimp, do not cut all the way through so that the two halves stay together. Once open, remove the gray line of guts running through the center of the shrimp.
  • In a blender, add the chilies, lime juice, cilantro, and the first teaspoon of salt. Blend until the chilies are just broken up. Don't worry about making a smooth paste. A few chunks of chili are not a problem.
  • Cover the shellfish with the blended sauce. Marinate in the refrigerator for 15 - 20 minutes. You will know it's done when the surface of the shellfish begins to turn opaque and white. If the sauce does not completely cover the shellfish, stir the mixture after about 5 minutes to ensure it marinates evenly.
  • While the shellfish is marinating, peel the cucumber and scrape out the seeds. Cut into 1/2 inch cubes.
  • To serve Add the cucumber to the bowl of shellfish and toss to combine. Spoon the shellfish, cucumber and sauce into a large flat serving dish. Sprinkle with the remaining 1/4 teaspoon salt. Top with the sliced onions and serve with tostadas and sliced avocados.

Questions & Replies

  1. Can I substitute Jalapeño pepper instead of the serrano?
  2. Raw shrimp or cooked shrimp?


  1. awesome! but 4 serrano peppers is a death sentence! dont do it! way to spicy i suggest 2 and i am not a chili light weight.
  2. Love this agua chili recipe. I prefer this over regular pico de gallo shrimp cocktail Style faster and easier to make and taste just as good if not better. I wouldn't worry about how many peppers are put in you can take the membrane out to make it less hot or leave it in which I do I prefer it hot sour and salty. I like to add tomato just to color it up and the red onion is awesome in this recipe thumbs up
  3. A treat for shrimp lovers.
  4. LOVED this recipe. It reminds me of the mexican ceviches I grew up having.
  5. Love this recipe!!!! Simply delicious and easy to make.


  1. Wonderful. It took an hour plus , though because I used Xtra LG raw shrimp. I also added a garlic powder dusting and used green onions from my garden. Delicious!
  2. Great recipe. I add diced tomatoes and avocado. Lime juice keeps the avocado fresh and green. I also substitute the serranos with habaneros depending on the company we're having. Refreshing summer dish and always a hit when we go to the beach.



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