Aguachile Verde is the ultimate Mexican shrimp dish for summer, vibrant, zesty, and refreshingly spicy! This no-cook seafood recipe combines citrus-cured shrimp with a bold green sauce made from fresh cucumber, jalapeño, and cilantro. Perfect for hot days when you want something light, bright, and absolutely delicious served on crunchy tostadas.
WHY YOU'LL LOVE THIS RECIPE
- Quick & Easy – No stove required! Just 20 minutes of marinating and a quick blend.
- Refreshing & Flavorful – Bright citrus, cool cucumber, and spicy jalapeño deliver unbeatable flavor.
- Perfect for Entertaining – Serve on tostadas as an eye-catching appetizer or light meal.
- Customizable Heat Level – Adjust the jalapeño to make it as mild or fiery as you like.
- Low-Carb & Naturally Gluten-Free – A healthy option that fits many dietary needs.
TIPS AND TRICKS FOR SUCCESS
- Use very fresh shrimp, quality is key in raw-style seafood dishes.
- Slice the onions thin for better texture and balance.
- Taste and adjust the heat level before adding the green sauce to the shrimp.
- Chill all components before serving for the best refreshing bite.
FREQUENTLY ASKED QUESTIONS
- Can I make this ahead of time?
- Yes! You can prepare the sauce and marinate the shrimp ahead, but assemble just before serving to keep everything fresh.
- Can I use cooked shrimp instead?
- Yes, but the flavor will be slightly different. Cooked shrimp won’t absorb the citrus in the same way but can still be tossed in the sauce for a tasty variation.
- How spicy is it?
- It depends on the jalapeño and your preference! Start with half a pepper if you're spice-sensitive and adjust to taste.
AGUACHILES VERDES
Aguachile Verde is a vibrant Mexican shrimp dish made with citrus-cured shrimp, a zesty green sauce of cucumber and jalapeño, and fresh toppings like avocado and cilantro. Refreshing, spicy, and perfect for serving on tostadas
Ingredients
For the Shrimp
- 1 lb large shrimp defined and cut in half
- 4 lemons juice
- ½ red onion thinly sliced
- 1 cup water
- salt to taste
- vinegar splash
For the Green Sauce
- 1 cucumber peeled and chopped
- 1 jalapeño stem removed (adjust for spice)
- handful of cilantro
- 1 garlic clove
- salt to taste
- 1 Lemon juice
- ½ cup water
For toppings and serving
- cucumber diced
- cilantro leaves
- avocado slices
- tostadas
Instructions
- Prepare the Shrimp:Place the shrimp in a bowl and cover with the juice of 4 lemons. Let it sit for 15–20 minutes or until the shrimp turns pink and opaque.
- Soften the Onions:While the shrimp marinates, soak sliced red onion in a bowl with water, salt, and a splash of vinegar. Let it sit for 10 minutes to reduce sharpness.
- Blend the Green Sauce:In a blender, combine chopped cucumber, jalapeño, cilantro, garlic, salt, lemon juice, and water. Blend until smooth.
- Assemble the Aguachile:Drain most of the lemon juice from the shrimp, leaving just a splash. Pour the green sauce over the shrimp and stir to coat evenly.
- Garnish & Serve:Top with the soaked red onion, extra diced cucumber, cilantro leaves, and sliced avocado. Serve chilled on crunchy tostadas.
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