Aguachile Verde
A bright, spicy Mexican seafood ceviche made with raw shrimp cured in a punchy green chile and lime broth. Ready in 10 minutes—no cooking required.
- Total time
- 10 min
- Servings
- 4
- Calories
- 156
- Protein
- 30g
freshlightelegantmexicangluten-freedairy-freeshrimpcrispy
Ingredients
- 1.5 lb large shrimp, peeled, deveined, halved lengthwise
- 3 whole serrano chiles, stemmed, halved (seeds removed for less heat)
- 1 cup fresh cilantro, roughly chopped
- 4 whole limes (juiced)
- ¾ cup ice water
- 1 pinch salt and black pepper to taste
Instructions
- 1
Combine serranos, cilantro, lime juice, and ice water in a blender. Pulse until smooth and bright green.
- 2
Strain the sauce through a fine sieve into a bowl, pressing solids to extract liquid. Discard pulp.
- 3
Add shrimp to the green sauce. Stir gently to coat all pieces evenly.
- 4
Refrigerate for 5 minutes until shrimp turns opaque pink and firm to the touch.
- 5
Taste and season with salt and pepper. Serve in small bowls with the broth spooned over.
Tools you’ll need
- blender
- fine-mesh sieve
- medium bowl
- spoon
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