SeafoodEasyFree

Sinaloa-Style Prawn Aguachile

Name: Sinaloa-Style Prawn Aguachile
Prep time: 20 min
Total time: 20 min
Cuisine: Mexican
Ingredients: 500 g Large fresh prawns; 3 Serrano or jalapeño chillies; 1 Cucumber; 1 Avocado; 8 Limes; 8 Corn tostadas

20 min (20 prep + 0 cook) Easy 4 servings Sinaloa

Edmond Bojalil

Recetas Mexas

Published: 24 Mar 2026 · Updated: 29 Mar 2026

Sinaloa raw prawns in green chilli, lime and cucumber marinade.

About this recipe

Raw prawns marinated in green chilli, lime and cucumber in the Sinaloa style. Refreshing and spicy, served cold with tostadas.

History & Origin

Aguachile is the most representative dish of Sinaloa's gastronomy, born on the Mexican Pacific coast where the abundance of fresh seafood inspired simple but explosively flavoured preparations. The name means literally "chilli water", describing the marinade that transforms raw prawns into a vibrant dish. In its purest origin, Sinaloa aguachile was made with water, green chillies crushed in a molcajete and lime. Fishermen and coastal residents prepared it with freshly caught prawns. The acidity of the lime "cooks" the raw prawns through protein denaturing, similar to ceviche but with firmer texture and more intense heat. Unlike ceviche, where seafood is marinated over long periods, aguachile is immediate: the prawns are bathed in green chilli sauce just before serving, remaining semi-raw and translucent in the centre. This unique texture is the signature of authentic aguachile. Sinaloa proudly considers this its culinary symbol. Mazatlán and Culiacán compete for the best aguachile spots.

Estimated cost

£10.50

Total cost

£2.63

Per serving

* Approximate prices based on UK supermarkets

Nutritional information per serving

160

Calories

22g

Protein

Carbohydrates

Fat

Fibre

650mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
Clean 500g large fresh prawns: remove head, shell and intestinal vein. Make a butterfly cut along the back so they "open" with the lime. Refrigerate while you prepare the sauce.
💡 Prawns MUST be very fresh. If unsure of freshness, do not use this recipe.
2
Blend 3 serrano or jalapeño chillies (with seeds for more heat), the juice of 8 limes, 1/2 teaspoon salt and 1/4 cup water until you have a liquid green sauce.
💡 Aguachile should be very spicy; adjust chillies to your tolerance.
3
Slice 1 cucumber thinly and cut 1/2 red onion into very thin half-moons. Arrange on the bottom of a deep plate or tray.
4
Arrange the prawns over the cucumber and onion. Immediately pour the green chilli sauce over the prawns, covering them well. Leave to rest 5-8 minutes.
💡 No more than 10 minutes or the prawns will be overcooked.
5
Serve immediately with corn tostadas, avocado slices and more lime to taste. Add a few drops of hot sauce if desired.
💡 Aguachile does not wait: serve it right away.