This incredible version of Aguachile is a spicy shrimp and/or scallops ceviche from Sinaloa, Mexico. It is served on crunchy tostadas or with tortilla chips. This exquisite dish is made with the freshest ingredients you will be hooked after one bite.
Hello Summertime, kids are home all day and eating me out of the house. I feel like I’m doing dishes all day… haha. It is getting so hot here in Orange County, and the humidity is so high my poor hair is frizzy as ever. Needless to say, turning in the oven is a big NO. It is all about summertime salads and grilling around here!
This Auguachile Ceviche was a hit at lunch! All my kids are good with spicy and this dish disappeared so quickly!
I can not wait to have a summer cookout because I am 100% serving this Auguachile Ceviche!! It’s one of those recipes where you can not stop eating after one bite. Traditionally it is served on tostadas but I find it gets soggy way too quick. However, the way I serve it is with tortilla chips and jicama wraps and it is perfect!
Shrimp Augachile is going to be one of your summer staples!
Aguachile (Spicy Mexican Ceviche)
This recipe, in particular, includes shrimp, however, you could sub the shrimp with white fish, scallops, or even a mix of the seafood. This Shrimp Ceviche packs some heat, it’s bright, fresh, and best served chilled. There is a difference between aguachile and regular ceviche, I would say my recipe falls somewhere in the middle.
If you like more mild heat you can dial back on the chilies. Personally, I think it paks the perfect level of spice.
Ingredients In Aguachile Shrimp Ceviche
- raw shrimp, peeled & deveined
- red onion
- Roma tomatoes
- Serrano peppers
How To Make Aguachile (Spicy Mexican Ceviche)
Just like regular ceviche, the acidic citrus cooks the shrimp and gives it that addicting flavor!
Prep your veggies and chop them in small similar sizes, you want a little bit of everything with every bite.
Juice your limes and lemon, I used a total of 12 small limes and 2 lemons, making just over a cup of citrus juice.
Chop the shrimp into bite-size pieces.
Roughly chop the jalapeno pepper, the serrano peppers, garlic, and cilantro. To a small blender or food processor add peppers, cilantro, half the lime juice, and salt. Process until smooth.
In a shallow baking dish add your shrimp, lime juice, aguachile, cucumbers, and red onion. Do not add tomatoes! Cover and let refrigerate for at least 30 minutes.
Add in tomatoes and avocado, and stir to combine. Sprinkle with tajin and serve with tortilla strips or jicama, enjoy!
Recipe Notes & Tips
- Use a plastic or glass dish to “cook” shrimp.
- Do not add the tomatoes till the end, they will stop the “cooking” of the shrimp.
- If you do not plan on eating it right away do not add the avocado till serving.
I am so excited for you to have this recipe!!! It is one of my absolute favorites. The colors, texture, and taste are incredible!!
Love warm weather dishes, also try:
- Classic Potato Salad
- Easy & Classic Macaroni Salad
- Peach, Corn & Burrata Salad
- Cherry Tomato Caprese Salad
- Soba Noodle Salad With Peanut Sauce
- 1 pound raw shrimp peeled, deveined, and chopped
- 10-12 limes, juice of
- 2 lemons
- 1/2 tsp salt, or to taste
- 1/2 red onion, diced, about 1/2 cup
- 1 cup Roma tomatoes, seeded & diced
- 1 cup cucumber, seeded & diced
- 2 garlic cloves
- 1 large avocado, pitted and cubed
- 1 small bunch of cilantro
- 1/2 jalapeno
- 3 serrano peppers
- 1 tbsp tajin
- Squeeze about 1 cup worth of lime juice, about 10-12 limes. Then squeeze in the lemon, you should be left with a cup or a little more citrus juice.
- Dice the red onions, cucumbers, and tomatoes.
- Roughly chop half the jalapeno pepper, serrano peppers, and cilantro.
- To a blender or food processor add the peppers, cilantro, garlic, half the lime juice, and salt. Process till smooth.
- Chop your shrimp. You can also slice in half if you like bigger pieces of shrimp. Add it to a glass or plastic dish.
- Pour the remaining lime juice, aguachile, onions, and cucumber over the shrimp and stir to combine.
- Cover and let chill in the refrigerator for 30 minutes.
- Once the shrimp has "cooked" stir in the tomatoes and avocado. Sprinkle tajin over the top. Serve with tortilla chips or jicama, and enjoy.
Amount Per Serving: Calories: 147Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 95mgSodium: 1025mgCarbohydrates: 28gFiber: 6gSugar: 10gProtein: 13g