Aguachile Verde – Similar to ceviche, this easy and no-cook recipe combines plump raw shrimp with fresh lime juice and tasty garnishes like cilantro, crisp onions, and crunchy radishes.

Green bowl of aguachile verde. Bowl is surrounded by yellow corn tortilla chips.

Why We Love This Recipe

Aguachiles Verde is a flavorful and refreshing Mexican and Latin American dish similar to ceviche, that is most often made with shrimp or scallops. The seafood is “cooked“ by soaking it in lime juice long enough for the acid to firm up the seafood and kill any bacteria. Then the shrimp is mixed with puréed chilies and herbs to take on their seasoning… The verde (Spanish for “green”) refers to the fresh cilantro used in this fabulous receta.

Onions are soaked separately in water so they are very crisp and mild, and then the whole dish is mixed with fresh garnishes like cucumbers and radishes. So although there are a fair number of ingredients and components in the dish, it is a quick and easy no-cook recipe that comes together with ease.

You can eat shrimp Aguachile as a low-carb dish recipe, scooping it up with a fork, or you can eat it by scooping it up with tortilla chips, the traditional way! It’s perfectly light yet satisfying, so it’s fitting for an appetizer, snack, or a summer main dish with your favorite sides.

Green bowl of aguachile verde. Bowl is surrounded by yellow corn tortilla chips.

Aguachile vs Ceviche

Although both Ceviche and Aguachiles are no-cook recipes made with seafood, there are a couple of subtle differences between them.

The main difference is in the amount of marinating time necessary. To make ceviche, the raw seafood is tossed with lime juice and left to sit for at least one hour in the refrigerator.

Aguachile, on the other hand, can be made a bit faster so that it is ready to enjoy in just under an hour. This keeps all of the fresh ingredients super perky and crisp. But either method makes the meat completely “cooked” and infuses a lot of bold flavor into the dish.

The other way in which these dishes differ are the ingredients used. In this Aguachile recipe, we include spicy jalapeno and serrano peppers. Classic “carpaccio-style” ceviche, on the other hand, tends to either be mild or simply uses a more mild chili garlic sauce for some heat.

Hand holding tortilla chip loaded with aguachile verde.

Ingredients You Need

For the Shrimp –

  • Raw shrimp – peeled and deveined
  • Lime juice – fresh squeezed
  • Salt – a pinch

For the Onions –

  • Red onions – thinly sliced
  • Vinegar – white vinegar is best
  • Water – to dilute the vinegar

To Make the Marinade –

  • Fresh cilantro leaves – chopped
  • Garlic – minced
  • Jalapeno peppers – seeds removed and sliced
  • Serrano peppers – seeds removed and sliced

For the Garnishes –

  • Cucumber – thinly sliced
  • Radishes – thinly sliced
  • Serrano pepper – optional to use more
  • Avocadopeeled and sliced
Three fresh peeled and deveined shrimp on a cutting board. One shrimp is chopped into pieces.

How to Make Aguachile Verde

Set out a large mixing bowl. Chop the cleaned shrimp into ¼ – ½ inch pieces and place in the bowl. Then pour ½ cup of fresh lime juice over the top of the shrimp.

Note: Save the rest of the lime juice for the marinade.

Adding lime juice to chopped shrimp in a white bowl.

Add the salt and toss well to coat. Then press the shrimp down into the lime juice so that it is mostly covered. Cover the bowl and refrigerate for 15 minutes.

Then stir, press, and refrigerate for another 15 to 20 minutes.

Shrimp pieces marinating in lime juice in a white bowl with metal spoon.

Meanwhile, prepare the onions: Set out a small bowl. Cut half of a red onion in half, to create two quarters of an onion. Then slice the quarters thinly into slivers. Placed the sliced onions in the bowl. Drizzle with 1 teaspoon of vinegar. Then pour cold water over the top of the onions until they are completely covered. Allow the onions to rest in the water until ready to use.

Soaking the onions is key to remove any bitter taste so all you are left with is sweet and crisp slices.

For the Marinade: Set out a food processor. In the bowl, combine the cilantro leaves, garlic, and seeded chile peppers. Pour the remaining ½ cup of lime juice into the food processor bowl, along with ¼ cup water. Cover and purée until smooth.

Adding lime juice to the food processor with cilantro.

Once the shrimp have cooked in the lime juice for at least 30 minutes, drain off the lime juice and mix the marinade in the shrimp. Stir well, cover, and continue to chill the Aguachile for another 20 or 30 minutes while you prepare the garnishes.

Get the Complete (Printable) Aguachiles Verde Recipe Below. Enjoy!

Shrimp combined with cilantro mixture, stirring together with a green spatula in a white bowl.

For the Garnishes: Slice cucumber, radishes, and a serrano pepper very thin. If using avocado, wait to slice the avocado until ready to stir it in. Once the Aguachile has rested for another 20+ minutes, drain the water off the onions. Then add in the red onions and cucumbers.

Adding cucumber slices to the bowl.

Followed by the radishes, and serrano pepper.

Green spatula in white bowl stirring cucumber, jalapeno, red onions and radishes.

Toss well, then stir in fresh avocado, if using.

Serve immediately, or chill in the fridge for another 15-20 minutes before enjoying.

Top down white bowl with cucumber, jalapeno, red onions and radishes.

Serving Suggestions

Serve the shrimp Aguachile with tortilla or veggie chips for scooping, or serve as-is with a fork for a low-carb dish.

Load up a bed of fresh greens with a generous portion of the zesty seafood for a healthy and delicious salad. You can also wrap the shrimp and garnishes into a tortilla, layer it onto a crisp tostada, or nestle it into a bread roll for a hand-held meal. Craving salad and something crunchy? Combine all of this goodness together in an Aguachile salad in a Bubbly Taco Salad Bowl!

For a seriously hearty meal that keeps the Aguachile as the star, serve alongside any Latin cuisine-inspired side dishes! Pair with Arroz Verde (green rice), fluffy Arroz Amarillo (yellow rice), or Grilled Mexican Street Corn Salad, or whatever savory sides you like.

Green bowl of aguachile verde. Bowl is surrounded by yellow corn tortilla chips.

Frequently Asked Questions

Is it safe to eat raw shrimp in aguachiles?

Yes! Like ceviche, the acid from the lime reacts with shrimp in such a way that the meat actually cooks to a point of no longer being raw.

What other seafood can I use to make this recipe?

This no-cook method of cooking is great to make with other fresh seafood! Try it with scallops, or sliced white fish like mahi mahi, cod, halibut, or sea bass.

How many days does Aguachile last?

Aguachiles Verde is best to enjoy fresh within an hour or so after preparing.

However, the shrimp Aguachile will technically keep well in the fridge for up to 2-3 days in a sealed container. It will still be super yummy, just not quite so crisp and vibrant.

Green bowl of aguachile verde. Bowl is surrounded by yellow corn tortilla chips.

Looking for More Easy Seafood Recipes? Be Sure to Also Try:

Green bowl of aguachile verde. Bowl is surrounded by yellow corn tortilla chips.
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Aguachile Recipe (Receta de Aguachle Verde)

Prep Time: 1 hour 15 minutes
Total Time: 1 hour 15 minutes
Similar to ceviche, this easy and no-cook Aguachile Verde recipe combines plump raw shrimp with fresh lime juice and tasty garnishes like cilantro, crisp onions, and crunchy radishes.
Servings: 4 – 6 servings

Ingredients

For the Shrimp –

  • 1 pound raw shrimp peeled and deveined (or scallops)
  • 1 cup fresh lime juice divided
  • 1 teaspoon salt

For the Onions –

  • ½ red onion sliced thin and quartered
  • 1 teaspoon vinegar any variety
  • 1+ cup water

For the Marinade –

  • ½ cup fresh cilantro leaves
  • 2-3 cloves garlic
  • 1-2 jalapeno peppers seeded
  • 1-2 serrano peppers seeded

For the Garnishes –

  • ½ cup cucumber thinly sliced and cut in half
  • ½ cup radishes thinly sliced
  • 1 serrano pepper thinly sliced
  • 1 avocado diced or sliced (optional)
  • Tortilla chip for scooping

Instructions

  • Set out a large mixing bowl. Chop the cleaned shrimp into ¼ – ½ inch pieces and place in the bowl. Then pour ½ cup of fresh lime juice over the top of the shrimp. (Save the rest of the lime juice for the marinade.) Add the salt and toss well to coat. Then press the shrimp down into the lime juice so that it is mostly covered. Cover the bowl and refrigerate for 15 minutes. Then stir, press, and refrigerate for another 15 to 20 minutes.
  • Meanwhile, prepare the onions. Set out a small bowl. Cut half of a red onion in half, to create two quarters of an onion. Then slice the quarters thinly into slivers. Placed the sliced onions in the bowl. Drizzle with 1 teaspoon of vinegar. Then pour cold water over the top of the onions until they are completely covered. Allow the onions to rest in the water until ready to use.
  • For the Marinade: Set out a food processor. In the bowl, combine the cilantro leaves, garlic, and seeded chile peppers. Pour the remaining ½ cup of lime juice into the food processor bowl, along with ¼ cup water. Cover and purée until smooth.
  • Once the shrimp have cooked in the lime juice for at least 30 minutes, drain off the lime juice and mix the marinade in the shrimp. Stir well, cover, and continue to chill the Aguachile for another 20 or 30 minutes while you prepare the garnishes.
  • For the Garnishes: Slice cucumber, radishes, and a serrano pepper very thin. If using avocado, wait to slice the avocado until ready to stir it in. Once the Aguachile has rested for another 20+ minutes, drain the water off the onions. Then stir in the red onions, cucumber, radishes, and serrano pepper. Toss well, then stir in fresh avocado, if using. Serve with tortilla chips for scooping, or serve as-is for a low carb dish.

Video

Notes

Aguachiles verde is best to enjoy fresh within an hour or so after preparing.
However, the shrimp Aguachile will technically keep well in the fridge for up to 2-3 days in a sealed container. It will still be super yummy, just not quite so crisp and vibrant.

Nutrition

Serving: 0.5c, Calories: 110kcal, Carbohydrates: 13g, Protein: 2g, Fat: 8g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Sodium: 594mg, Potassium: 425mg, Fiber: 4g, Sugar: 3g, Vitamin A: 318IU, Vitamin C: 33mg, Calcium: 29mg, Iron: 1mg
Course: Appetizer, Snack
Cuisine: Latin, Mexican
Author: Sommer Collier
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