aguachiles

Aguachile Verde de Camarón (Sinaloa Style)

Aguachile Verde con Camarones Estilo Sinaloa

The most iconic Sinaloan aguachile and the dish that built Mazatlan's reputation. Raw butterflied shrimp flash-cured in an intensely green sauce of lime, serrano and cilantro, dressed with cucumber, red onion and avocado. A fisherman's dish, all sea, lime and chile heat.

⏱

Prep

25 minutes

🔥

Cook

5 minutes (marinating)

🍽

Servings

4

📊

Difficulty

Medium

Aguachile Verde de Camarón (Sinaloa Style)

1 Ingredients

  • 500g raw shrimp, peeled, deveined and butterflied lengthwise
  • Juice of 12 limones mexicanos (about 200ml)
  • 6 chiles serranos, stems removed
  • 1 bunch fresh cilantro
  • 1 cucumber, sliced into thin half-moons
  • 1 red onion, sliced into thin rings
  • 1 avocado, sliced
  • Salt to taste
  • 8 corn tostadas, to serve

2 Instructions

  1. 1

    Clean the shrimp: remove heads, shells and the dark vein, then split each shrimp lengthwise (butterfly cut) and arrange in a single layer on a wide cold plate.

  2. 2

    Blend the lime juice with the serranos, cilantro and salt until you have an intensely green, liquid salsa — almost a spicy broth.

  3. 3

    Slice the cucumber thinly, the red onion into rings, and the avocado into strips.

  4. 4

    Pour the sauce evenly over the shrimp so it covers them completely. Refrigerate just 5 minutes — no longer.

  5. 5

    Top with cucumber and onion, garnish with avocado, and serve immediately with tostadas.

💡 Tips from the Kitchen

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    Shrimp must be ultra-fresh — they're served barely cured, almost raw.

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    Five minutes is the limit. Leave them longer and the lime turns them rubbery.

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    Use limones mexicanos (key limes), not Persian limes — the acidity and aroma are completely different.

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