Aguachiles Recipe, Mexican Recipe

Here you have a great Mexican appetizer to start up your Mexican Independence day party. I hope you like it! This is one is very popular in Mazatlan, Sinaloa and it’s so easy to make and delicious I hope you can give it a try.!

  • 500 gr Shrimp (cleaned, peeled and deveined)
  • ¼ Cup Cilantro
  • 1 Garlic Clove
  • 5-10 Serrano Chiles
  • 1 ½ Cups Lime Juice
  • 1 - 2 Tsp Maggi Sauce (or worcestershire sauce)
  • 1 Red Onion (cut into thin slices 
  • 1 English Cucumber (cunt in thin slices)
  • Avocado (to serve)
  • Salt (to taste)
  • Black Pepper (to taste)

Clean, peel and devein the Shrimp.

Cut the onion in half, then each half into thin slices.

Wash, Peel and cut the cucumber into slices.

Remove the stems from the serrano peppers, place them in a blender, into the blender also add in the cilantro, one garlic clove and the lime juice, season with salt and black pepper to taste, add a teaspoon of Maggi sauce or worcestershire sauce, and blend on high until you get a soft sauce.  Taste the flavor add more salt and pepper if needed.  Once you are happy with the flavor set aside for a moment.

Place the shrimp and onion in a large container or bowl, and pour the green sauce over them, toss together until well combined. You want the sauce to be enough to cover the shrimp, so feel free to add more lime juice if you think you need to.  

Cover this mixture with plastic wrap or a lid and refrigerate for at least one hour or until the shrimp is cooked. (I refrigerated it for 3 hours)

The shrimp will cook with the lime juice in the sauce, that’s why you need enough sauce to cover the shrimp to make sure everything is well cooked.

You will know the shrimp is cooked when it gets a more pinkish kid of color. Once it’s ready, now you can serve it.

You can either combined it with the cucumber slices, and toss all together, then place it onto a serving plate.

I like to use the cucumber to decorate my serving plate, so I just placed the cucumber all around the serving place, and right on the center of the plate, place the Aguachiles, then spoon all the green sauce onto the Aguachiles and the cucumbers. (same sauce you used to marinate the shrimp)  Then garnish with avocado slices and cilantro.

Serve with tostadas and tortillas ships!