Aguachile de Camarones

My co-worker (shout-out to Eliana) and I were discussing ceviche, like you do, when she told me about aguachile de camarones. Unlike ceviche which is made with scallops, white fish and/or shrimp chopped, aguachile de camarones is made with only whole shrimp.


Traditionally, the shrimp in aguachile is topped with a blended lime and serano chili sauce and served almost immediately and slightly raw. This would be best if you could find fresh, wild caught shrimp and aren’t afraid of eating it raw. I will be honest, I am not ready for fully raw shrimp. Maybe it’s the texture or a slight fear of eating raw fish, but I eat sushi so that doesn’t make sense. Oh well, one day I’ll man up and make this the traditional way.

Did I mention this is incredibly easy and makes a wonderful appetizer? There is zero cooking done so it is perfect for hot days. The shrimp are almost fully ‘cooked’ in a couple hours from marinating in the lime juice sauce. You could also pre-cook and completely cool the shrimp, then let sit in the sauce for several minutes before serving.  If you aren’t a fan of spiciness, this dish would be just as delicious without the chilies.  In my co-worker’s household, they make their sauce with lime, chile, cilantro and garlic which sounded like something I really needed to try. Serve with tostadas and avocado for a delicious, refreshing appetizer or on top of a salad for a light, healthy meal.

Ingredients- serving for 2 to 3

  • 1/2 lb of medium to jumbo shrimp, peeled and rinsed
  • juice of 3 to 4 limes
  • half bunch cilantro, rinsed and roughly chopped
  • 1 serrano chile, sliced
  • 1 red jalepeno, sliced
  • 1 garlic clove, peeled
  • salt and pepper to taste
  • 1/4 red onion thinly sliced for garnish
  • tostadas
  • avocado

1. Peel, rinse and butterfly the shrimp. Set aside in glass or stainless steel bowl or dish.

2. In a blender, combine lime juice, cilantro, chiles, garlic and dash of salt and pepper. Blend til well combined.

3. Pour sauce over shrimp and stir. Cover with plastic and refrigerate for 30 minutes to overnight depending on how cooked you prefer your shrimp. Stir occasionally. Serve with tostadas, avocado and beer or margaritas! ENJOY!



3 thoughts on “Aguachile de Camarones

  1. Now you are talking! This is right up might alley, but like mother, like daughter, not sure I trust the lime juice concoction to totally cook the shrimp. I will try with shrimp already cooked and the shorter time in the sauce….sounds like a nice accompaniment to Margaritas, say on the Fourth of July?

  2. I tried to make some tostadas out of corn tortillas by baking them in the oven…but I somehow managed to not bake them long enough and they were so tough that you couldn’t even chew them! My family was less than thrilled haha:) I think I need to redeem myself with this recipe! Looks delicious! I’m always up for anything that involves avocado:)

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