Shrimp in Aguachile

Camarones en Aguachile
Recipe from Season 7, Mexico—One Plate at a Time
Servings: 6


  • 1 1/4cup fresh lime juice
  • 1 to 2fresh serrano chiles, stemmed
  • Salt
  • 1pound large fresh shrimp, peeled and deveined
  • About 1cup (loosely packed) cilantro leaves for garnish


In a blender, combine the lime juice, chiles and a generous 1/2 teaspoon salt. Blend until smooth. Taste (it’ll be spicy).

Cut each shrimp in half lengthwise, creating two crescents. Divide the shrimp between 6 dinner plates, laying them out in a single layer. Sprinkle lightly with salt. (You may cover each plate with plastic wrap and refrigerate it for a couple of hours or so before serving.) Douse each serving with about 3 tablespoons of the spicy lime mixture. The shrimp should be about half submerged. Sprinkle each plate liberally with cilantro leaves and serve right away.


  1. looking for shrimp recipe topped with grilled lime/poblanos/honey and more ingredients which are blended to top shrimp. Shrimp were sautéed in a wok. Sauce, in a blender.

  2. I always enjoy RB recipes for their thoroughness and attention to small details. But is something missing here? This recipe says nothing about cooking lightly or even mandatory marination or the shrimp. All other of Ricks shrimp ceviche recipes have some cooking of the shrimp. Totally raw shrimp is not a good idea.

    1. It requires no cooking the lime juice takes care of all issues.
      Its an old school Mexican recipe prominent all over.

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