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Aguachile de Camaron Rojo o Verde

Course Appetizer
Cuisine Mexican
Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings 4 Servings



  • 16 Xlarge shrimp peeled and cleaned
  • Juice of 8 key limes
  • 4 red fresno peppers stems removed
  • 2  to 3 habanero peppers stems removed
  • Juice of 4 key limes
  • Salt to taste
  • 1/2 cup red onion thinly sliced
  • 1 cup English cucumber washed and sliced thin
  • 2 tablespoons cilantro chopped
  • Pepper to taste
  • Corn tortilla tostadas.
  • You can find the recipe for Baked Tostadas on site!

For Aguachile Verde

  • 6 Use Serrano peppers instead of fresno and habanero stems removed
  • 1/2 cup nopalitos previously cooked
  • 1 avocado sliced
  • 5 radishes sliced small
  • The remaining ingredients are the same as the recipe for the red above.



  • Peel and clean the shrimp. Using a small, sharp knife, butterfly the shrimp open by slicing almost all the way through the back side. Take the knife and carefully slice into where the shrimp curves in before the tail part on the inside. Or...you can butterfly them right in half. That would have been easier, ha, ha, ha!! Live and learn. This will help the shrimp lay more flat while marinating and cooking.
  • Rinse the shrimp in cold water and pat dry with paper towels and transfer back to shallow glass dish. To the shrimp, add the juice of the 8 key limes, making sure the shrimp is covered with lime juice. Cover and chill while you prep the rest of ingredients.
  • To the blender, add the red fresno peppers, habaneros, juice of 4 key limes, grapeseed oil and salt to taste. Pulse or blend until desired consistency. Taste for salt. Pour this mixture over the shrimp/lime mixture making sure it's mixed in evenly. Season with fresh cracked pepper
  • Layer the cucumbers and onions over the top. Add cilantro, cover and chill for just 15 more minutes. The shrimp will be ready to eat after only 30 minutes, but you could leave it in until you are ready to eat. Before serving, mix all together. Serve with tostadas. Yields 4 servings.

For Aguachile Verde

    Follow the instructions as for the red, except that you will be using serrano with fresh lime juice. Mix in the nopalitos and radishes. Garnish as instructed and add the avocado slices.


      Tips~For a milder version, try adding some sweet red bell pepper in place of the red fresno pepper