Raw shrimp cured in lime and red chiles — a fiery, refreshing Sinaloan speciality.
About this recipe
Aguachile rojo hails from Sinaloa and is a bolder, spicier cousin of ceviche. Raw shrimp are cured in a punchy mix of lime juice, chile de arbol and chile piquin, producing a vibrant red broth. Served with cucumber, red onion and tostadas, it is gloriously fiery and refreshing.
History & Origin
Aguachile originates from the coasts of Sinaloa, in north-western México, where shrimp fishermen invented it as a quick and fiery way to enjoy the fresh catch of the day. Unlike ceviche, aguachile uses practically raw shrimp that are briefly cured in a concentrated mixture of lime and chile, creating a much more intense and spicy dish. The red version, made with chile de árbol and piquín, is the most popular in Mazatlán and Culiacán, although there are also black versions (with soy sauce) and green versions (with cucumber and cilantro). Its name is said to come from 'agua de chile' (chile water), the fiery liquid base in which the shrimp are submerged. It is always served on a flat plate, accompanied by tostadas, cucumber and red onion, and consumed immediately as a snack with ice-cold beer.
Estimated cost
$23.31
Total cost
$5.83
Per serving
* Approximate prices based on US supermarkets
Nutritional information per serving
333
Calories
32g
Protein
26g
Carbohydrates
12g
Fat
3g
Fiber
924mg
Sodium
* Approximate values. May vary depending on ingredients used.
Method
- 1
Clean the shrimp: remove the head, shell and black vein. Cut each shrimp in half lengthways (butterfly style) so it absorbs the aguachile better. Arrange them in a single layer on a flat plate.
💡 The shrimp for aguachile must be very fresh. Buy shrimp that smell of the sea, not of ammonia.
- 2
Hidrata the chiles de arbol en water hot durante 10 minutes. Escurrelos.
- 3
Blend the soaked chiles de arbol, chile piquin, lime juice, Maggi sauce, cilantro and salt on high speed for 1 minute until you have an intense, smooth red liquid. Strain if you prefer a finer texture.
- 4
Rebana el pepino in slices very finas (2-3 mm de grosor). Corta la red onion en medias lunas delgadas.
💡 A mandolina es ideal for cortar el pepino uniformemente delgado.
- 5
Vierte el aguachile rojo on the shrimp abiertos, asegurandote de cubrirlos completamente. Refrigera durante 10-15 minutes. The shrimp should quedar semi-crudos, apenas opacificados for fuera.
- 6
Distribuye the slices de pepino y la red onion on the shrimp. Bana all with mas aguachile.
- 7
Sirve inmediatamente en el same dish with tostadas aparte. El aguachile se consume al momento; no se guarda.
💡 En Sinaloa se acompana with beer well fria y Valentina hot sauce extra. Es un dish de mediodias calurosos.
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Founder, Recetas Mexas
Mexican from Puebla, IT professional and foodie. Author of 1000+ authentic Mexican recipes adapted for European kitchens. Based in Madrid since 2018.
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