Shrimp Aguachile Verde Recipe

Close-up image of shrimp aguachile verde in a white dish garnished with charred sweet corn, red onion slices, and cilantro leaves.

Kate Ramos

How to make Shrimp Aguachile Verde, one of Mexico's most delicious seafood dishes. This no-cook appetizer takes raw shrimp and marinates them in a spicy mixture of serrano peppers, lime juice, and cucumber. Serve with tostadas for a refreshing summertime recipe.

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Prep Time 20

Cook Time 2

Total Time 22

Servings: 4 servings

Cuisine: Mexican

Calories: 425

Ingredients Method Nutrition

Ingredients

1/2 pound fresh medium-sized 10-15 count shrimp, US-harvested shrimp is best
1/4 cup fresh-squeezed lime juice ideally Mexican key limes
1 Persian cucumber trimmed and sliced
1-2 serrano chiles depending on how spicy you like, stemmed and sliced
1 cup cilantro leaves and tender stems
1 teaspoon kosher salt
1 ear sweet corn shucked

For garnish:

Thinly sliced red onion
Slices ripe avocado
Thinly sliced serrano chiles
Cilantro leaves
Tostadas for serving

Method

Prep the shrimp. Peel the shrimp and remove the tails. Cut each shrimp in half lengthwise and remove all veins. Arrange in a single layer on a serving platter and refrigerate while you prepare the other ingredients.
Make the sauce. Combine lime juice, cucumber, serranos, cilantro, and salt in a blender. Blend on high until very smooth. Strain through a fine mesh sieve into a bowl.
Char the corn. Set the cob of corn over the flame of a gas burner and char, turning frequently until most of the kernels are lightly blackened, about 2 minutes. Let cool slightly then cut the kernels from the cob.
Combine and serve. Pour sauce over the shrimp and garnish with corn, onion slices, avocado, thinly sliced chiles, and cilantro. Serve immediately with tostadas.

Nutrition

Serving: 1gCalories: 425kcalCarbohydrates: 26gProtein: 39gFat: 19gSaturated Fat: 3gPolyunsaturated Fat: 14gCholesterol: 265mgSodium: 1534mgFiber: 5gSugar: 3g

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