Aquachili (Shrimp)

Serving Size: 4 People for Happy Hour October 2022

Shrimp Aguachili

San Carlos, Mexico. August 2022

This is a spicy type of Ceviche, popular throughout mainland Mexico. It's much easier to make than my normal ceviche, but can be too spicy for some.


  • One pound (uncooked) shrimp. The medium sized shrimp are better for this recipe. If I have a mixture of sizes I save the large shrimp for coconut shrimp, and use the smaller ones for Aguachilie or cevichie
  • 2-3 serrano chilies (Beware - these chilies can be hot!)
  • ½ cup fresh squeezed lime juice
  • 1/3 cup cilantro
  • ½ tsp salt and pepper (to taste)
  • ½ small red onion, thinly sliced
  • ½ cucumber
  • 1 Avocado


  • Shell, butterfly and de-vein the shrimp.
  • In a blender or food processor blend the chilies, lime juice, salt/pepper, and cilantro.
  • Pour the blended mixture over the shrimp. Cover the shrimp with sauce and refrigerate until the lime juice has “cooked” the shrimp. (about 4-6 hours) Stir occasionally.


  • Transfer shrimp and juice into serving dish.
  • Sprinkle thinly sliced red onion on top.
  • Garnish with slices of cucumber and thin avocado wedges.
  • Serve with tostada chips.