Aguachile Verde (Spicy Lime Shrimp)

by TacoEveryDay
Prep: 15m
Cook: 30m
seafood
Aguachile Verde (Spicy Lime Shrimp) - Image

Sign in to see ingredients

Create a free account to unlock this content

Sign In to Continue

Don't have an account? Sign up free

Ingredients
Servings:6
1lbraw shrimp
1 1/2cuplime juice
salt
1red onion
1tspwhite vinegar
1cupwater
1tbspsoy sauce
3garlic
1cupcilantro
1jalapeño
3serrano pepper
1cucumber
3radish
red pepper flakes
Nutrition Facts

Per serving

Calculating nutrition...

Instructions
  1. 1

    Cure the shrimp

    Peel and devein the shrimp, then slice each one in half lengthwise. Drop them in a bowl and pour over about 1 cup of the lime juice — enough to cover them completely. Season with salt and let them sit for 30 minutes, flipping once halfway through, until they turn opaque and firm up. The lime is doing all the cooking here, no stove required.

  1. 2

    Tame the onion

    While the shrimp cure, thinly slice the red onion and drop it into a bowl with the white vinegar and enough water to cover. Let it soak to knock out that raw, sharp bite.

  2. 3

    Blitz the green sauce

    Add the remaining 1/2 cup lime juice, the soy sauce (or jugo Maggi if you keep it around), garlic, about 3/4 cup of the cilantro, the jalapeño, and one chopped serrano to a blender or food processor. Season with salt and blend until smooth and bright, vibrant green.

  3. 4

    Build the bowl

    Drain most of the curing juice off the shrimp, add them to a serving bowl, and pour that green sauce all over the top. Peel and deseed the cucumber and slice into crescents, then thinly slice the radishes and the last two serranos. Pile it all on with the drained onion. Cover and chill at least 30 minutes.

  4. 5

    Garnish and serve

    Shower with the rest of the chopped cilantro and a pinch of red pepper flakes. Serve it ice cold with tostadas or a big bag of tortilla chips for scooping.

Sign in to see all instructions

Create a free account to unlock this content

Sign In to Continue

Don't have an account? Sign up free

Aguachile Verde (Spicy Lime Shrimp)

Created by: TacoEveryDay

Prep Time: 15m
Cook Time: 30m
Servings: 6

Ingredients

  • 1 lb raw shrimp
  • 1 1/2 cup lime juice
  • salt
  • 1 red onion
  • 1 tsp white vinegar
  • 1 cup water
  • 1 tbsp soy sauce
  • 3 garlic
  • 1 cup cilantro
  • 1 jalapeño
  • 3 serrano pepper
  • 1 cucumber
  • 3 radish
  • red pepper flakes

Instructions

  1. Cure the shrimpPeel and devein the shrimp, then slice each one in half lengthwise. Drop them in a bowl and pour over about 1 cup of the lime juice — enough to cover them completely. Season with salt and let them sit for 30 minutes, flipping once halfway through, until they turn opaque and firm up. The lime is doing all the cooking here, no stove required.
  2. Tame the onionWhile the shrimp cure, thinly slice the red onion and drop it into a bowl with the white vinegar and enough water to cover. Let it soak to knock out that raw, sharp bite.
  3. Blitz the green sauceAdd the remaining 1/2 cup lime juice, the soy sauce (or jugo Maggi if you keep it around), garlic, about 3/4 cup of the cilantro, the jalapeño, and one chopped serrano to a blender or food processor. Season with salt and blend until smooth and bright, vibrant green.
  4. Build the bowlDrain most of the curing juice off the shrimp, add them to a serving bowl, and pour that green sauce all over the top. Peel and deseed the cucumber and slice into crescents, then thinly slice the radishes and the last two serranos. Pile it all on with the drained onion. Cover and chill at least 30 minutes.
  5. Garnish and serveShower with the rest of the chopped cilantro and a pinch of red pepper flakes. Serve it ice cold with tostadas or a big bag of tortilla chips for scooping.

Notes & Tips

This is my hot-weather cheat code. No oven, no stove, just limes doing the heavy lifting while you stand in front of the fridge. It's cousins with ceviche but greener, spicier, and honestly more fun — the kind of thing you make when it's too hot to think and you want something that bites back. Two rules from me: use fresh limes (bottled works in a pinch but you'll taste the difference), and don't skip the serranos or you're just making shrimp salad. Load up a tostada, hit it with hot sauce, and thank me later. Not technically a taco, I know — but scoop it onto a tortilla and we won't tell anybody.