Name: Aguachile: Spicy Ceviche-Style Shrimp Salad with Lime, Cilantro, and Fresh Vegetables Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 1 h 15 min
Cuisine: Mexican
Ingredients: 1 pound raw shrimp (peeled and deveined, tails removed); 1/2 cup fresh lime juice (2-3 limes); 1 garlic clove; 1 cup cilantro, packed (half of a large bunch), tender stems OK; 2 jalapeños, sliced in half lengthwise; 1 serrano chili, sliced in half lengthwise (optional for extra spicy); 1 teaspoon kosher salt; ¼ of a red onion, very thinly sliced (use a mandolin); Generous pinch salt; Splash white vinegar (optional, to brighten color); Water to cover; 1 1/2 cups sliced Turkish or English cucumber; Avocado slices; Radish slices; Drizzle of olive oil; Fresh cilantro leaves; Tortilla chips or mini tostadas, for serving

Jump to Recipe· 3.8 from 46 reviews

If you’re craving a burst of fresh, zesty flavors that dance on your palate, you’re in for a treat with the Aguachile: Spicy Ceviche-Style Shrimp Salad with Lime, Cilantro, and Fresh Vegetables Recipe. This dish brilliantly combines the brightness of lime, the herbaceous punch of cilantro, and the crunch of fresh vegetables, all balanced by the spicy heat of jalapeños and serranos. Perfectly marinated raw shrimp “cook” in lime juice, creating a vibrant and refreshing salad that’s as stunning to look at as it is delicious to devour. Once you try this, it might just become your new go-to appetizer or light meal for any occasion!

Ingredients You’ll Need

A white bowl filled with pieces of light pink shrimp and translucent white ice cubes submerged in clear water. The shrimp are spread out evenly, showing their soft, slightly curved shapes and gentle color variations from white to light orange. The bowl is placed on a dark gray surface with a green plant visible to the right on a white marbled background photo taken with an iphone --ar 4:5 --v 7

The beauty of this Aguachile: Spicy Ceviche-Style Shrimp Salad with Lime, Cilantro, and Fresh Vegetables Recipe lies in its simplicity. Each ingredient plays a crucial role — from the tangy limes that cure the shrimp, to the crisp cucumbers and radishes that add satisfying texture, and of course, the fresh cilantro and spicy peppers that make the flavors pop.

1 pound raw shrimp (peeled and deveined): Freshness is key for the best ceviche experience — tails removed for easy eating.
1-2 large limes: The star ingredient that “cooks” the shrimp with bright acidity.
Generous pinch salt: Enhances all the flavors and balances the lime’s sharpness.
¼ of a red onion, very thinly sliced: Adds a spicy crunch and vibrant color; a mandolin helps get the perfect thin slices.
Splash white vinegar (optional): Lifts and brightens the red onion’s color and flavor.
Water to cover onions: Soaks the onion to mellow out the bite.
½ cup fresh lime juice (2-3 limes): Extra tang to deepen the marinade’s zing.
1 garlic clove: Adds a subtle savory background that rounds out the acidity.
1 cup cilantro, packed: The herbaceous backbone with tender stems included for maximum flavor.
2 jalapeños, sliced lengthwise: Provides the perfect spicy kick, balanced with freshness.
1 serrano chili, sliced lengthwise (optional): Cranks up the heat if you like it fiery.
1 teaspoon kosher salt: Seasoning that brings together the marinade’s complexity.
1½ cups sliced Turkish or English cucumber: Crisp, cooling texture contrast with vibrant green hues.
Avocado slices: Creamy richness that mellows the spice beautifully.
Radish slices: Peppery crunch that adds color and bite.
Drizzle olive oil: A finishing touch to add smoothness and shine.
Cilantro leaves: Fresh garnish to brighten every bite.
Tortilla chips or mini tostadas: The perfect crunchy vehicle for scooping up all the zesty goodness.

How to Make Aguachile: Spicy Ceviche-Style Shrimp Salad with Lime, Cilantro, and Fresh Vegetables Recipe

Step 1: Prepare and Marinate the Shrimp

Start by slicing the raw shrimp in half lengthwise to ensure the lime juice can fully “cook” them evenly. Remove any veins or tails, then spread the shrimp in a shallow dish in a single layer if you can. Squeeze fresh lime juice over the shrimp until they’re fully immersed. Sprinkle with a pinch of salt to help bring out their natural flavor. Over about 20-30 minutes, gently turn the shrimp so both sides get that beautiful pale pink hue, signaling they’re perfectly cured and ready for the next step.

Step 2: Soften the Red Onions

While the shrimp marinates, thinly slice the red onion using a mandolin for the best texture. Place the slices in a bowl and season generously with salt. Add just enough water to cover the onions, then optionally splash in some white vinegar to brighten and intensify the red color. Let these soak while you prepare the marinade, which mellows the onion’s sharpness and adds a subtle tang.

Step 3: Blend the Aguachile Marinade

This is where the magic happens. Combine fresh lime juice, garlic clove, cilantro, jalapeños, serrano chili if using, and kosher salt in a blender. Blend until the mixture is silky smooth — scraping down the sides to incorporate every bit of flavor. If you find extra lime juice from soaking your shrimp, use some of it to hit that perfect half-cup measurement for the marinade. Your bright, spicy sauce will be the vibrant heart of your Aguachile: Spicy Ceviche-Style Shrimp Salad with Lime, Cilantro, and Fresh Vegetables Recipe.

Step 4: Combine and Chill

Pour your freshly blended aguachile marinade over the shrimp and toss gently to coat every piece. Drain the onions and scatter them on top, mixing lightly to distribute their crunch and mild tang. Add the crunchy cucumber or crisp radish slices if you like an added textural layer. Chill the entire dish in the fridge for 30 minutes up to 4 hours — this resting time lets the flavors meld and ensures the shrimp stays nice and cold for maximum refreshment.

Step 5: Final Touches

When you’re ready to serve, taste the dish and adjust salt if needed. Arrange creamy avocado slices on top, scatter fresh cilantro leaves, and drizzle with a little olive oil for a luscious finish. Each forkful bursts with exciting contrasts, from spicy heat to crisp freshness and creamy smoothness.

Step 6: Serve with Crunchy Accompaniments

Line your serving platter with crunchy tortilla chips or mini tostadas. These bring delightful texture and are perfect for scooping up all the beautifully marinated shrimp and veggies. The combination elevates this dish from a simple salad to an irresistible, shareable party favorite.

Step 7: Enjoy with Friends and Family!

This Aguachile: Spicy Ceviche-Style Shrimp Salad with Lime, Cilantro, and Fresh Vegetables Recipe is truly one of my favorite Mexican dishes. It’s vibrant, fresh, and packs just the right amount of kick to keep everyone coming back for more. Enjoy!

How to Serve Aguachile: Spicy Ceviche-Style Shrimp Salad with Lime, Cilantro, and Fresh Vegetables Recipe

A white deep bowl filled with a thick bright green sauce covering pink shrimp evenly placed on top, showing their curved shape and light texture, sitting on a white marbled surface with a slight visible leafy greens package on the side, photo taken with an iphone --ar 4:5 --v 7

Garnishes

Fresh cilantro leaves and creamy avocado slices are must-haves for garnishes that bring freshness and balance to the spicy marinade. A drizzle of olive oil adds a silken touch that mellows the acidity and enhances the presentation with a glossy sheen. Sliced radishes or extra jalapeño rounds can be sprinkled on top for added crunch and color.

Side Dishes

This shrimp salad pairs beautifully with simple sides like steamed white rice or Mexican street corn for a heartier meal. For lighter dining, crispy tortilla chips or small tostadas are ideal dipping companions that provide the textural counterpoint every vibrant bite deserves.

Creative Ways to Present

Want to impress your guests? Serve the Aguachile in individual glass cups or small bowls layered with avocado and cucumber slices for a refined presentation. You can also use endive leaves as natural edible spoons for a stylish bite-sized appetizer option. Adding edible flowers or microgreens on top can elevate this dish for special occasions.

Make Ahead and Storage

Storing Leftovers

Keep any leftover Aguachile sealed tightly in an airtight container in the refrigerator. It stays fresh for up to 24 hours, though best enjoyed as soon as possible to preserve the shrimp’s delicate texture and vibrant flavors. Avoid letting it sit out at room temperature for extended periods.

Freezing

Because this dish relies on the fresh texture of raw shrimp “cooked” in lime juice, freezing is not recommended. Freezing will alter the shrimp’s texture and the refreshing quality of the marinade, so it’s best to enjoy Aguachile freshly prepared.

Reheating

This salad is meant to be served cold, so reheating is unnecessary. Simply take it out of the fridge and give it a quick stir before serving. If it’s been sitting for a while, adding a squeeze of fresh lime and a sprinkle of cilantro can brighten it back up.

FAQs

Can I use cooked shrimp instead of raw shrimp?

While cooked shrimp can be used in a pinch, traditional aguachile is made with raw shrimp “cooked” in lime juice for the freshest texture and flavor. Using cooked shrimp changes the dish’s essence significantly.

How spicy is this Aguachile recipe?

The heat level is adjustable! The recipe calls for jalapeños and an optional serrano chili for extra kick. If you prefer milder flavors, reduce or omit the serrano, or remove the seeds from the peppers.

Can I substitute other seafood?

Absolutely! Scallops are an excellent substitute if you prefer. Just slice them thinly and follow the same curing process with lime juice. Freshness remains key.

What’s the best way to slice the onions and peppers?

Using a mandolin ensures thin, even slices which soften nicely in the marinade without being overpowering. It also makes for a prettier presentation.

Is aguachile gluten-free and healthy?

Yes! This recipe is naturally gluten-free, full of fresh ingredients, and low in calories. It’s a fantastic choice for a light, nutrient-packed meal or appetizer that satisfies bold flavor cravings.

Final Thoughts

This Aguachile: Spicy Ceviche-Style Shrimp Salad with Lime, Cilantro, and Fresh Vegetables Recipe is a celebration of bright, fresh Mexican flavors that’s as simple to make as it is enjoyable to eat. Whether you’re entertaining guests or craving a refreshing meal on a warm day, this dish brings brightness, spice, and vibrant texture to your table. I encourage you to dive in and make it your own — I promise it will become a treasured favorite in your recipe collection!