Appetizers & Snacks/

Shrimp in Aguachile

Camarones en Aguachile
Recipe from Season 7, Mexico—One Plate at a Time
Servings: 6


  • 1 1/4cup fresh lime juice
  • 1 to 2fresh serrano chiles, stemmed
  • Salt
  • 1pound large fresh shrimp, peeled and deveined
  • About 1cup (loosely packed) cilantro leaves for garnish


In a blender, combine the lime juice, chiles and a generous 1/2 teaspoon salt. Blend until smooth. Taste (it’ll be spicy).

Cut each shrimp in half lengthwise, creating two crescents. Divide the shrimp between 6 dinner plates, laying them out in a single layer. Sprinkle lightly with salt. (You may cover each plate with plastic wrap and refrigerate it for a couple of hours or so before serving.) Douse each serving with about 3 tablespoons of the spicy lime mixture. The shrimp should be about half submerged. Sprinkle each plate liberally with cilantro leaves and serve right away.

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