Easy Aguachiles Verdes

If you ask me, aguachiles verdes are the perfect way to beat the heat.

This refreshing Mexican dish features raw shrimp “cooked” in lime juice and tossed with a spicy green chile sauce. The tangy citrus and fiery peppers create a cooling effect that’s surprisingly satisfying.

It’s served with crisp cucumber slices and red onion that add crunch to every bite. A sprinkle of salt and fresh cilantro brings the whole dish together.

It’s a light, zesty meal that’s ideal for hot summer days when you want something fresh and flavorful.

What Kind of Shrimp Should I Use?

For aguachiles, you’ll want to use the freshest raw shrimp you can find since they’ll be “cooked” by the acid in the lime juice rather than heat. Medium to large shrimp work best – aim for 16/20 or 21/25 count per pound so they’re substantial enough to hold up to the marinade. You can buy them with shells on and peel them yourself, or save time by getting them already peeled and deveined. Just make sure they smell like the ocean and have a firm texture when you press them – avoid any that feel mushy or have a strong fishy smell. If you can only find frozen shrimp, thaw them completely in the refrigerator overnight and pat them dry before using.

Options for Substitutions

This fresh Mexican dish has some room for swaps, but a few ingredients are pretty essential:

• Raw shrimp: You absolutely need raw shrimp for this recipe since the lime juice ‘cooks’ them. Don’t substitute with cooked shrimp – it won’t work the same way. If you can’t find shell-on, peeled raw shrimp will do, but shell-on gives better texture.
• Lime juice: Fresh lime juice is really important here – bottled won’t give you the same bright flavor or acidity needed to properly ‘cook’ the shrimp. You need that full 2 cups, so don’t skimp.
• Serrano and habanero peppers: If you can’t find serranos, jalapeños work but use 3-4 since they’re milder. For the habanero, try scotch bonnet or Thai chilies. Want less heat? Start with just the serranos and skip the habanero.
• Cucumbers: English cucumbers or Persian cucumbers work great if you can’t find regular ones. They have fewer seeds and stay crispier.
• Red onion: White onion works fine, but red gives that nice color contrast. If using white onion, soak the slices in cold water for 10 minutes to mellow the bite.
• MSG: This is totally optional – if you don’t have it or prefer not to use it, just add a pinch more salt to taste.

Watch Out for These Mistakes While Cooking

The biggest mistake with aguachiles is using low-quality or previously frozen shrimp, which won’t “cook” properly in the acidic lime juice and can result in a mushy texture – always buy the freshest, highest-grade shrimp you can find from a trusted fishmonger.

Don’t rush the marinating process by adding all the lime juice at once; instead, start with about half the juice for 15-20 minutes, then add the rest gradually to avoid over-curing the shrimp into rubber.

Another common error is not balancing the heat level properly – start with just one serrano and a small piece of habanero, then taste and adjust since you can always add more spice but you can’t take it away.

Finally, serve your aguachiles immediately after the final seasoning since the shrimp will continue to “cook” in the acid and can become tough if left sitting too long.

What to Serve With Aguachiles Verdes?

Aguachiles verdes are perfect with crispy tostadas or saltine crackers that can handle all that zesty lime and chile goodness without getting soggy. I love serving them alongside some sliced avocado and maybe a cold Mexican beer like Modelo or Pacifico to cool down the heat from those serranos and habanero. You can also add some diced mango or jicama on the side for extra crunch and sweetness that balances out the spicy, tangy flavors. For a more filling meal, try pairing your aguachiles with some warm corn tortillas and black beans, or serve them as an appetizer before tacos or carne asada.

Storage Instructions

Refrigerate: Aguachiles is best enjoyed fresh, but you can keep leftovers in the fridge for up to 24 hours in a covered container. The shrimp will continue to ‘cook’ in the lime juice, so the texture will become firmer the longer it sits. I actually think it tastes great the next day when all those flavors have had time to meld together!

Make Ahead: You can prep the green sauce up to 2 days ahead and store it separately in the fridge. Just wait to add the shrimp until about 30 minutes before serving so they don’t get too tough. The cucumbers and onions can also be sliced a day ahead and kept in separate containers.

Serve Cold: Always serve aguachiles straight from the fridge – it’s meant to be ice cold and refreshing. If you’re taking it to a party or serving outdoors, keep it on ice to maintain that perfect temperature. Never leave it out at room temperature for more than 2 hours since it contains raw seafood.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 560-640
• Protein: 90-100 g
• Fat: 7-10 g
• Carbohydrates: 35-45 g

Ingredients

For the marinated shrimp:

• 2 lb unpeeled, deveined raw shrimp
• 2 tbsp grated lime peel (about 4 limes)
• 2 cups fresh lime juice (about 12 limes)
• 1 tbsp kosher salt
• 1/2 tbsp ground black pepper

For the shrimp stock and sauce:

• 3/4 cup water
• 1 large cucumber
• 1 1/2 cups packed chopped cilantro
• 2 serrano chiles
• 1/2 habanero pepper
• 3 garlic cloves
• 1/2 tbsp ground cumin
• 1/2 tbsp ground coriander
• 1/2 tbsp msg (optional)

For stirring in at the end:

• 1 large cucumber, peeled and seeded
• 1/2 large red onion, thinly sliced

Step 1: Peel, Butterfly, and Marinate the Shrimp

• 2 lb unpeeled, deveined raw shrimp
• 2 tbsp grated lime peel (about 4 limes)
• 2 cups fresh lime juice (about 12 limes)
• 1 tbsp kosher salt
• 1/2 tbsp ground black pepper

Peel and butterfly all of the shrimp, reserving the shells in a separate bowl for later use.

Place the prepared shrimp in a bowl and add the grated lime peel, fresh lime juice, kosher salt, and ground black pepper.

Stir to combine, then cover and refrigerate the shrimp to marinate in the lime juice for 15 minutes.

Step 2: Cook the Shrimp Shells to Make Stock

• shrimp shells (from Step 1)
• 3/4 cup water

While the shrimp marinates, add the reserved shrimp shells and water to a medium-sized saucepan.

Bring the water to a boil over medium-high heat and cook the shells until they turn a bright-pink color, about 3 minutes.

Remove from heat, strain the shells out to collect the stock, and let the stock cool for about 5 minutes before using.

Step 3: Blend the Flavor Base

• 1 large cucumber
• shrimp stock (from Step 2)
• 1 1/2 cups packed chopped cilantro
• 2 serrano chiles
• 1/2 habanero pepper
• 3 garlic cloves
• 1/2 tbsp ground cumin
• 1/2 tbsp ground coriander
• 1/2 tbsp MSG (optional)
• about 1/2 cup marinating lime juice (from Step 1)

Peel and roughly chop one large cucumber.

Combine the chopped cucumber, cooled shrimp stock from Step 2, packed chopped cilantro, serrano chiles, habanero pepper, garlic cloves, ground cumin, ground coriander, MSG (if using), and about 1/2 cup of the marinating lime juice from the shrimp in a blender.

Blend on high until well combined and no large chunks remain.

I like to add a little extra cilantro for an extra fresh kick.

Step 4: Strain the Blended Sauce Over the Shrimp

• blended sauce (from Step 3)
• marinated shrimp (from Step 1)

Using a fine-mesh strainer, pour the blended liquid from Step 3 over the marinated shrimp from Step 1.

Use the back of a large spoon to press and extract as much liquid as possible from the pulp.

Discard the leftover pulp once done.

Step 5: Prepare and Add Fresh Vegetables

• 1 large cucumber, peeled and seeded
• 1/2 large red onion, thinly sliced

Peel, deseed, and slice the remaining cucumber into 1/8-inch half-moon pieces.

Thinly slice half of the red onion.

Add these fresh vegetables to the marinated shrimp mixture and stir until all the vegetables are evenly distributed.

Step 6: Finish and Serve the Shrimp Aguachile

Before serving, check that the shrimp is fully cooked; it should be white all the way through with no translucent or gray areas.

Taste the mixture and adjust the seasoning if needed—sometimes I like to add an extra squeeze of lime or a pinch more salt to brighten it up.

Serve chilled, ideally with tostadas or your favorite crunchy accompaniment.

Easy Aguachiles Verdes

Delicious Easy Aguachiles Verdes recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 12 minutes mins

Cook Time 25 minutes mins

Total Time 37 minutes mins

Servings 4

Calories 600 kcal

Ingredients

  

For the marinated shrimp:

• 2 lb unpeeled, deveined raw shrimp
• 2 tbsp grated lime peel (about 4 limes)
• 2 cups fresh lime juice (about 12 limes)
• 1 tbsp kosher salt
• 1/2 tbsp ground black pepper

For the shrimp stock and sauce:

• 3/4 cup water
• 1 large cucumber
• 1 1/2 cups packed chopped cilantro
• 2 serrano chiles
• 1/2 habanero pepper
• 3 garlic cloves
• 1/2 tbsp ground cumin
• 1/2 tbsp ground coriander
• 1/2 tbsp MSG (optional)

For stirring in at the end:

• 1 large cucumber, peeled and seeded
• 1/2 large red onion, thinly sliced

Instructions

 

• Peel and butterfly all of the shrimp, reserving the shells in a separate bowl for later use. Place the prepared shrimp in a bowl and add the grated lime peel, fresh lime juice, kosher salt, and ground black pepper. Stir to combine, then cover and refrigerate the shrimp to marinate in the lime juice for 15 minutes.
• While the shrimp marinates, add the reserved shrimp shells and water to a medium-sized saucepan. Bring the water to a boil over medium-high heat and cook the shells until they turn a bright-pink color, about 3 minutes. Remove from heat, strain the shells out to collect the stock, and let the stock cool for about 5 minutes before using.
• Peel and roughly chop one large cucumber. Combine the chopped cucumber, cooled shrimp stock from Step 2, packed chopped cilantro, serrano chiles, habanero pepper, garlic cloves, ground cumin, ground coriander, MSG (if using), and about 1/2 cup of the marinating lime juice from the shrimp in a blender. Blend on high until well combined and no large chunks remain. I like to add a little extra cilantro for an extra fresh kick.
• Using a fine-mesh strainer, pour the blended liquid from Step 3 over the marinated shrimp from Step 1. Use the back of a large spoon to press and extract as much liquid as possible from the pulp. Discard the leftover pulp once done.
• Peel, deseed, and slice the remaining cucumber into 1/8-inch half-moon pieces. Thinly slice half of the red onion. Add these fresh vegetables to the marinated shrimp mixture and stir until all the vegetables are evenly distributed.
• Before serving, check that the shrimp is fully cooked; it should be white all the way through with no translucent or gray areas. Taste the mixture and adjust the seasoning if needed—sometimes I like to add an extra squeeze of lime or a pinch more salt to brighten it up. Serve chilled, ideally with tostadas or your favorite crunchy accompaniment.