Shrimp Aguachile
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Shrimp Aguachile Recipe
Updated September 2026
At a Glance
Shrimp aguachile is a fresh seafood dish from the Western coast of Mexico. It’s made with shrimp, citrus, fresh herbs, and a kick of heat for a tangy, spicy flavour profile. Aguachile is a cold seafood dish that is frequently served as a shareable appetizer or light meal.
Shrimp Aguachile
Our green shrimp aguachile uses raw shrimp, freshly squeezed lime juice, fresh cilantro, and jalapeño peppers as its core flavours. “Aguachile” means “chili water” in Spanish. Aguachile is frequently made with shrimp but can also use other seafood, like scallops, octopus, or white fish (or a combination). The aguachile marinade is tangy, spicy, and herbaceous, although you can adjust the heat by removing the seeds of the jalapeño pepper or whichever pepper you choose to use. Combined with thinly sliced cucumber, avocado, and red onion, it’s a perfect, no-cook, warm-weather dish.
What is Aguachile?
Aguachile is literally translated to “chili water” in Spanish, and is a popular seafood dish and appetizer in Mexico. It’s most frequently prepared with shrimp, but other fish and seafood can be used as well. Aguachile is like a Mexican ceviche, in that it’s a raw dish where the zesty, tangy marinade works to “cook” the seafood, giving it a tart, spicy flavour. Aguachile uses a chili-lime marinade and is frequently served with tortilla chips.
Aguachile vs. Ceviche
Aguachile and ceviche are very similar dishes and the two are often confused for one another. Aguachile is a Mexican dish while ceviche is popular along coastal parts of Latin America and the Caribbean. Both aguachile and ceviche rely on using the freshest seafood possible, as this makes the dish safer to eat (as well as delicious). They are raw seafood dishes, with no heating or cooking required.
Aguachile is waterier than ceviche, as the “chili water” used is an important component of the dish. It is frequently served immediately and is often much spicier than ceviche. (Our shrimp aguachile recipe here allows the shrimp to rest in the fridge for a couple of hours to allow the marinade to “cook” the shrimp.) Ceviche is less soupy than aguachile and often uses other seafood or fish, like scallops or sea bass. Ceviches often use other ingredients as well, like tomato, corn, and sweet potatoes, depending on where the dish is being made. Aguachile, on the other hand, relies largely on the lime juice and chili pepper, with thinly sliced onion, cucumber, and fresh cilantro for garnish.
Ingredients for Shrimp Aguachile
Shrimp: For this aguachile recipe, we used Farm Boy™ Raw Wild Caught Argentinian Shrimp. These shrimp are already peeled, deveined, and have had the tails removed, making them a convenient choice for this dish. Our Argentinian shrimp is delicate and tender with a lobster-like texture that make them the ideal choice for this raw, no-cook appetizer. They’re flash-frozen to lock in their nutrients and keep them a delicious and safe choice to enjoy. Butterfly your shrimp for an authentic aguachile preparation that allows them to “cook” more thoroughly in the marinade.
Lime Juice: Shrimp aguachile requires a lot of lime juice, and freshly squeezed is the only way to go here. In shrimp aguachile, fresh lime juice marinates and “cooks” the raw shrimp. For an extra burst of lime, you can add freshly grated lime zest as well.
Cilantro: A major component of the flavour of this shrimp aguachile is cilantro. Since the marinade is blended, we recommend using both the stems and leaves. A full cup of cilantro goes into this flavourful, punchy dish.
Jalapeño Pepper: For the “chili” in the “chili water,” we suggest using one jalapeño pepper. Add the entire pepper to your blender for this dish for a nice dose of heat without going overboard. If you’re more sensitive to spice, remove the seeds of the jalapeño before adding to the marinade. If you’re a fiend for spice, on the other hand, feel free to add additional peppers. Serrano peppers are great in aguachile, as they have a bright bite and are often enjoyed fresh.
Red Onion: Thinly sliced red onion is a must for this shrimp aguachile. You can use a very sharp knife for this or, for even slices, a mandoline. Then, chop your red onion slices into thin julienned strips.
Cucumber: Similar to the red onion, thinly sliced cucumbers are traditionally served with aguachile. We used a Lebanese cucumber in this recipe, as they’re longer with thinner skins, a sweet taste, and a nice snap that pairs well with tender shrimp. Lebanese cucumbers (also known as Persian cucumbers) are best for this shrimp aguachile, but English cucumbers can work well in a pinch.
Avocado: In addition to being a balance of flavours, shrimp aguachile is also about texture. The tender shrimp pairs with crisp cucumber and onion as well as buttery avocado for a balanced bite. Thinly slice a medium, ripe avocado and add it to the aguachile just before serving to prevent browning.
Tips for the Best Shrimp Aguachile
Use fresh lime juice. You can get by with bottled lime juice in some recipes, but not here. Shrimp aguachile demands fresh lime juice. This will give you the best, punchiest flavour with a bright acidity. For a taste that brings you the closest to a seaside restaurant in Mexico, it must be freshly squeezed lime juice.
Keep the shrimp cold. This appetizer is ideal for warm weather months because it’s served cold. From preparation to serving, it’s best if the shrimp is cold. Cold shrimp allows for easier handling when butterflying it, and the entire dish is meant to be served cold for a refreshing bite.
Enjoy it early. The longer the shrimp rests in the marinade, the more it “cooks.” This means that the shrimp could move from tender to rubbery if left too long in the “chili water” – a texture that’s far from enjoyable. For the best shrimp aguachile experience, serve it fresh with Farm Boy™ Natural Tortilla Chips and your favourite beer or margarita. (Or choose a non-alcoholic option, like Farm Boy™ IPA, Farm Boy™ Zero-Proof Mojito, or Farm Boy™ Zero-Proof Paloma.)
More Shrimp Recipes from Farm Boy
Looking for more dishes featuring shrimp? Check out any of the recipes below!
Caprese Caesar Salad with Grilled Shrimp Skewers
Spicy Shrimp Ravioli with Rosé Sauce
Grilled Shrimp and Chorizo Tacos
Spicy Shrimp Salad Stuffed Avocados
Ingredients
- 1 bag (340 g) Farm Boy™ Raw Wild Caught Argentinian Shrimp thawed in the fridge overnight
- 2 tsp Farm Boy™ Fleur de Sel divided
- ¾ cup lime juice freshly squeezed
- 1 cup fresh cilantro stems and leaves
- 1 jalapeño chili pepper seeded (to reduce heat)
- 1/3 cup cold water
- ¼ small red onion very thinly julienned
- 2 Lebanese cucumbers thinly sliced
- 1 medium avocado ripe but firm, thinly sliced
- cilantro leaves for garnish
- 1-2 Tbsp Farm Boy™ Extra Virgin Olive Oil
- Farm Boy™ Natural Tortilla Chips or corn tostadas, for serving
Directions
- Using a sharp paring knife, butterfly Farm Boy™ Raw Wild Caught Argentinian Shrimp by scoring lengthwise through the spine, being careful not to slice all the way through, opening shrimp like a book. Remove intestine if needed.
- Place butterflied shrimp in a bowl and sprinkle with ½ tsp Farm Boy™ Fleur de Sel. Cover and refrigerate while you prepare the marinade.
- For the marinade: Place freshly squeezed lime juice, cilantro, jalapeño pepper, cold water, and 1 to 1 ½ tsp Farm Boy™ Fleur de Sel in a blender and process until smooth. Adjust salt to taste.
- Add marinade and red onion to the chilled Farm Boy™ Raw Wild Caught Argentinian Shrimp and mix well. Cover and refrigerate for two hours, stirring once or twice to ensure even coating.
- Arrange shrimp mixture in a shallow bowl and garnish with cucumber slices, avocado, and cilantro leaves.
- Drizzle with Farm Boy™ Extra Virgin Olive Oil.
- Serve with Farm Boy™ Natural Tortilla Chips or corn tostadas.
