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Embracing my Mexican heritage and sharing all the wonderful flavors, colors and foods I grew up with. Join me on this journey as I also learn new foods and cooking techniques. Dedicated to my parents Ramiro and Blanca.

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Home » Mariscos~Seafood » Shrimp » Chile Piquin Aguachile

Chile Piquin Aguachile

June 21, 20202 Comments

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Two of my favorite ingredients are, chile piquin and shrimp! What is chile piquin aguachile? Chile piquin is one of the smallest Mexican chile peppers and one of the spiciest. It’s is used in it’s fresh and dried stages. Aguachile literally translates to chile water. There are several versions of aguachile right here on my blog.

Shrimp aguachile in Mexican molcajete with vegetables and avocado

Is it still aguachile if your are cooking the shrimp in lime juice?

Just yesterday someone asked me this question. For some the seafood should be served raw with just a little lime juice over the top with seasoning. In my experience the most popular way it is enjoyed by the masses is letting the seafood cook for at least 10 minutes. I actually started adding some cooked shrimp to my aguachile recently. I love the different textures and the presentation of it all. We eat with our eyes first!

Shrimp aguachile in Mexican molcajete with vegetables and avocado

Just get in the kitchen already!

My main goal for this blog and for sharing recipes is to inspire you to cook! Use the recipes as a guideline to create your own unique style. That’s the best part! If chile piquin aguachile is not your favorite, change it up! Use fresh serrano, jalapeño, habanero or how about smoky chile morita? Oooh, I think I just found my next aguachile recipe! Lol!

Ingredients for shrimp aguachile in individual bowls on the table

Prep ahead and measure out!

The easiest way to get through a recipe is to prep ahead and measure out all of your ingredients. Works great for a more fun cooking experience. Stress free and delicious food waiting at the end.

Shrimp cooking for 10 minutes in the chile piquin and lime juice in Mexican molcajete

Are you familiar with chile piquin?

I have to confess, that I use chile piquin mostly to prepare salsa. I use mostly the dried chile piquin, because I buy plenty of it when I visit Texas. it keep very well in the refrigerator. On occasion I will get my hands on some fresh and I really enjoy it. many of my family in northern Mexico grow this type of chile. I have vivid memories of pickled chile piquin gifted to us from my abuela. And every time we would visit her in Monterrey, there was always a small bowl of fresh chile piquin sitting on the kitchen table.

Chile piquin shrimp aguachile all mixed and close up
The smaller shrimp work best for a more tender texture.

But seriously what is the difference?

The difference between aguachile and ceviche is this. Aguachile is prepared with shrimp(or seafood) that was not previously frozen. This is why is can be served right away and there is no need for the shrimp to cook in the lime juice. Ceviche should be prepared this same way. Unfortunately, most of us do buy seafood that has been previously frozen. So most ceviche recipes you find call for cooking the seafood for as little as 10 minutes and and for as much as 30 minutes. Aguachile was made popular in Sinaloa, Mexico and it’s typically prepared with lime, red onion, cucumber, chile serrano, water and avocado.

Top view of chile piquin shrimp aguachile in the Mexican molcajete, Two corn tostadas on the side.
I grew up eating saltines with seafood most of the time. The popular way is to enjoy with corn tostadas or homemade totopos(chips).
Pinterest image of aguachile in a molcajete
Close up of chile piquin shrimp aguachile

Is the lime juice too much for you?

After the shrimp is done cooking, you can drain out the lime juice and then mix in the onion, cucumber, tomatoes and cilantro. Just add back in enough lime juice to coat the vegetables. Season to taste.

Chile piquin shrimp aguachile on corn tostada with molcajete in the back round
Top view shrimp aguachile with sliced avocado and tostadas

Chile Piquin Aguachile

A delicious and spicy chile piquin shrimp aguachile for two!
5 from 4 votes
Print Pin Rate
Course: Appetizer
Cuisine: Mexican
Prep Time: 25 minutes minutes
Cook Time: 10 minutes minutes
Total Time: 35 minutes minutes
Servings: 2 Servings

Equipment

  • Molcajete

Ingredients

  • 1/2 pound medium shrimp peeled and cleaned
  • 1 clove of garlic sliced into thirds
  • 1/3 teaspoon kosher salt plus more for later
  • 1 tablespoon whole dried chile piquin
  • 1 teaspoon Mexican oregano
  • 1/2 cup fresh lime juice
  • 1 tablespoon Maggi sauce or soy sauce
  • Fresh cracked pepper to taste
  • 1/3 cup red onion thinly sliced
  • 1 cup mini cucumbers sliced in half moons
  • 1 roma tomato seeded and finely diced
  • 1 tablespoon cilantro chopped fine
  • 1 small avocado sliced
  • Corn tortilla tostadas or chips

Instructions

  • Take six of the clean shrimp and cook for 3 minutes in boiling salted water. Transfer to ice bath as soon as they are cooked.
  • Butterfly open the remaining uncooked shrimp. Keep chilled until ready to use.
  • In your molcajete, combine the garlic and 1/3 teaspoon of kosher salt. Grind into a smooth paste.
  • Add the chile piquin and oregano. Grind until finely crushed.
  • Mix in the lime juice and maggi (or soy) sauce. using a wooden spoon, stir well to get all the bit off the sides of the molcajete. Add the uncooked shrimp. Stir well and let sit for 10 minutes.
  • After 10 minutes, mix in the onion, cucumber, tomato, cilantro and reserved cooked shrimp. Season to taste with salt and pepper. Serve with sliced avocado and tostadas or chips.

Video

Notes

A Mexican molcajete is not absolutely essential to prepare this tasty aguachile recipe. But, it sure does make it easy to process and mix everything right in there. Plus it makes a beautiful presentation. To prepare this without the molcajete, transfer the garlic, chile piquin and lime juice to a blender. Pulse to blend and then transfer to serving bowl. Add shrimp as instructed. 
Tried this recipe?Mention @pinaenlacocina or tag #pinaenlacocina!

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Filed Under: Appetizers~Botanas, Mariscos~Seafood, Shrimp Tagged With: Aguachile, camarones en agua chile, Chile Piquin, Shrimp, Shrimp Aguachiles

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Reader Interactions

Comments

  1. Jacob Varekamp

    July 19, 2022 at 2:50 pm

    Great recipe! I imagine it would be even better with sour orange juice (i just found it wanting for a tad of sweetness), delicious though!!

    Reply
    • Sonia

      July 19, 2022 at 2:53 pm

      Sour orange would definitely be a delicious option.

      Reply

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Welcome!

Hi, my name is Sonia Mendez Garcia. My parents Ramiro and Blanca Mendez moved to the United States from Monterrey, Mexico in 1963. I am first generation Mexican American born in Los Angeles, California. Cooking has always been one of my passions in life. This is my journey and I can't wait to see what the future holds. Read More…

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