This Camarón Aguachile Recipe is made with by blending jalapeños, limes, cilantro, which is poured over the shrimp and served with cucumber and onion.
Camarón in spanish means shrimp! Another one of my favorite Mexican appetizers. I used to absolutely love going to Los Mariscos in Chelsea Market on a hot Sunday afternoon in NYC to get to either eat this dish. Every plate cost about $20, so I thought, why not make my own and save? Eating Aguachile is not eating raw shrimp - the shrimp actually cooks in the lime juice!
You'll only need a few simple ingredients to make this. The exact measurements are listed in the recipe card below. Here's an overview of what you'll need:
- Red onion
See recipe card for Camarón Aguachile quantities.
Blend the jalapeños, limes, cilantro and salt in a blender.
Put the peeled shrimp in a bowl and pour the juice on it. Marinate in the refrigerator for 1 hour.
After 30 minutes or marinating, feel free to flip the shrimp to the other side so it will cook. Meanwhile, add the sliced onions in cold water to take away the strong taste.
Take the bowl out of the refrigerator and assort the cucumber between the shrimp. Top with red onions and add the avocado on the side.
- Shrimp: For the best quality aguachile, you will need the freshest shrimp possible. The shrimp is cooked in the lime juice so you won't want to risk eating old shrimp.
- Jalapeño: You can substitute jalapeños but using serrano peppers. They both work. I have even tried this dish with habaneros as well, if you can handle the spice.
- Limes: You will need to use lime juice from actual limes, and not store bought, for the shrimp cooking process.
- Cilantro: This is the key ingredient. If you hate cilantro, it is okay to omit.
- Onions: The traditional onion to use is a red onion. Once you slice them, put them in cold water for 10 minutes to take away the strong taste before serving.
- Avocado: I love using a sliced avocado on the side, although this isn't typically traditional.
- Cucumber: I like to peel and slice the cucumbers and assort them between the shrimp. It makes the plate pretty!
Cooking is a chance to be creative! Have fun with it and feel free to make your own variation.
- Spicy - add salsa verde for an extra spicy kick.
- Deluxe - top on a tostada, tortilla chip, and serve with some guacamole.
Check out this Chicken and Shrimp Fajitas.
Equipment can have a big impact on how a recipe turns out. Stone bakeware takes longer to heat up than metal pans, and also retain heat for longer, which could make the recipe more watery, or burnt on the outsides.
I love using my Caraway pots, pans and baking sheets for best quality. Get yourself a discount by clicking here!
This will be good in the refrigerator for 2-3 days.
These Camarón Aguachile ingredients don't stand up well to freezing.
Use extremely fresh shrimp for this recipe, since we will be cooking in lime juice.Print
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove