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Sinaloa-Style Shrimp Aguachile

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

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

Edmond Bojalil

Recetas Mexas

Published: Mar 24, 2026 · Updated: May 12, 2026

Sinaloa raw shrimp in green chile, lime and cucumber marinade.

About this recipe

Raw shrimp marinated in green chile, 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 "chile water", describing the marinade that transforms raw shrimp into a vibrant dish. In its purest origin, Sinaloa aguachile was made with water, green chiles crushed in a molcajete and lime. Fishermen and coastal residents prepared it with freshly caught shrimp. The acidity of the lime "cooks" the raw shrimp 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 shrimp are bathed in green chile 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 US supermarkets

Nutritional information per serving

160

Calories

22g

Protein

Carbohydrates

Fat

Fiber

650mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
Clean 500g large fresh shrimp: 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.
💡 Shrimp MUST be very fresh. If unsure of freshness, do not use this recipe.
2
Blend 3 serrano or jalapeño chiles (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 chiles 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 shrimp over the cucumber and onion. Immediately pour the green chile sauce over the shrimp, covering them well. Leave to rest 5-8 minutes.
💡 No more than 10 minutes or the shrimp 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.