What is aguachile vs ceviche?

Ceviche and aguaquile are pretty similar in many ways, but the nuances that set them apart include marinade ingredients and marinating time. Ceviche marinates in lime for 20 minutes or maybe hours whereas aguachiles are tossed in 'chile water' and served immediately .

Is it safe to eat raw shrimp in aguachile?

Similar to ceviche, raw shrimp is used to make aguachile. However, the acidity of the lime juice “cooks” the shrimp while it marinates, effectively cooking it before eating so you're not actually eating raw shrimp . This is why it's important to marinate the shrimp until it has turned opaque pink and white.

Why is aguachile so spicy?

Aguachile sauce is made with lots of lime juice, cilantro, jalapenos, and garlic. Blend the lime juice, cilantro, jalapeno, and garlic in a blender or food processor. Taste and adjust it to the level of spice you like, tasting along the way. For a spicier option, add more jalapenos or swap in serrano chilies .

What does the name aguachile mean?

The origin of the name of this recipe is quite particular. Why is it called Aguachile? Its name is due to the combination of words, water, and chili , which were practically what the indigenous people of that era used for preparation. Although water has now been replaced by lime, the recipe's name remains the same.

Does raw shrimp turn pink in ceviche?

You can make ceviche with raw or cooked shrimp. When you coat raw shrimp in citrus juice, the juice will “cook” the shrimp because the acid in the juice will turn the shrimp firm and pink just as if it you had heated it .

How safe is shrimp ceviche?

While citrus juice has antimicrobial properties, it doesn't fully “cook” the crustacean in the same way as, say, poaching. Like sushi, ceviche is totally safe as long as the shrimp is fresh and free of any harmful bacteria or parasites .

What does aguachile taste like?

Think of it like a super spicy Mexican ceviche but with lime (vs. tomato) . And most times the shrimp hasn't marinated and “cooked” all the way through in the lime juice. The important thing when eating/making aguachile is that the shrimp you use must never have been frozen.

How long do I leave raw shrimp in lime juice?

Place the shrimp in a large mixing bowl. Add 1/2 cup lime juice and let stand for 15 minutes so the shrimp can "cook" in the lime juice (any less and it won't cook, any more and it toughens).

Who invented aguachile?

The origins of aguachile date back to the mountains of Sinaloa , where it was originally prepared with ground meat in boiling water, to which chiltepin chilis—characteristic of the region—were added to spice it up.

What is Agua Chiles in English?

Aguachile literally means “chili water,” and this is what flavors the shrimp in this recipe.

What is the liquid in ceviche called?

In the Caribbean, ceviche is often made using mahi-mahi prepared with lime juice , salt, onion, green pepper, habanero, and a touch of allspice.

Aguachile (2024)

5.0

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1 Review

3 Photos

I first tried aguachile when I was visiting Ajijic in Jalisco, Mexico. Ajijic is a quaint town next to Chapala Lake, the largest freshwater lake in Mexico. I fell in love with this spicy, cold dish, made with freshly caught shrimp marinated in a serrano-lime juice mixture and topped with fresh red onions, avocados, and cucumbers. This will keep for up to two days in the refrigerator but is best served within one hour. Serve it with tostadas on the side and an optional ice-cold Mexican beer to tame down the heat.

Submitted byYoly

Updated on November 15, 2023

Ingredients

1 pound large shrimp - peeled, deveined, and butterflied
1 ¼ cups freshly squeezed lime juice
4 fresh serrano chiles, stemmed
⅓ cup fresh cilantro leaves and stems
1 ½ teaspoons salt, divided, or to taste
1 small red onion, thinly sliced
1 avocado - peeled, pitted, and sliced
1 cucumber, sliced

Directions

Divide shrimp onto two shallow plates.
See Also
How to Make Ukoy (Filipino Shrimp and Vegetable Fritters)
Blend lime juice, chiles, cilantro leaves and stems, and 1 teaspoon salt in a blender until smooth. Pour 1/2 of the mixture over each plate of shrimp.
Cover and marinate in the refrigerator until shrimp turn opaque and white, 15 to 25 minutes.
To serve, top each plate with red onion and avocado. Place cucumber around the edges. Sprinkle with remaining salt.

Recipe Tip

This dish is meant to be very spicy. Adjust the heat level by using more or fewer serrano chiles.

Editor's Note:

Consuming raw seafood may increase your risk of foodborne illness, especially if you have certain medical conditions.

Nutrition Facts (per serving)

481	Calories
19g	Fat
33g	Carbs
50g	Protein

Nutrition Facts
Servings Per Recipe2
Calories481
% Daily Value *
Total Fat19g	24%
Saturated Fat3g	15%
Cholesterol345mg	115%
Sodium2099mg	91%
Total Carbohydrate33g	12%
Dietary Fiber9g	33%
Total Sugars8g
Protein50g	101%
Vitamin C75mg	83%
Calcium190mg	15%
Iron7mg	38%
Potassium1422mg	30%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Photos of Aguachile

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Photo byAllrecipes Member

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Photo byRider