Aguachile verde
Crevettes crues marinées minute dans une sauce verte au citron vert, piment serrano et coriandre.
Portions
Ingrédients
Nutrition
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Étapes
Butterfly the shrimp
Cut each shrimp almost in half lengthwise and open it flat like a butterfly. Lay them in a single layer on a cold plate, sprinkle with half the salt, and refrigerate while you make the sauce.
- 500 g shrimp
- 1/2 tsp salt
✅ C'est prêt quand : shrimp lie open, flat and chilled
Blend the green sauce
Blend the lime juice, serrano chillies, coriander, garlic and the remaining salt until smooth and bright green.
- 200 ml lime juice
- 3–5 serrano chillies
- 1 bunch coriander
- 1 garlic clove
- 1/2 tsp salt
✅ C'est prêt quand : sauce is smooth and bright green
Marinate briefly
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Add the vegetables
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Serve
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Butterfly the shrimp
Cut each shrimp almost in half lengthwise and open it flat like a butterfly. Lay them in a single layer on a cold plate, sprinkle with half the salt, and refrigerate while you make the sauce.
- 500 g shrimp
- 1/2 tsp salt
✅ C'est prêt quand : shrimp lie open, flat and chilled
Blend the green sauce
Blend the lime juice, serrano chillies, coriander, garlic and the remaining salt until smooth and bright green.
- 200 ml lime juice
- 3–5 serrano chillies
- 1 bunch coriander
- 1 garlic clove
- 1/2 tsp salt
✅ C'est prêt quand : sauce is smooth and bright green
Marinate briefly
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Add the vegetables
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Serve
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The Story Behind the Dish
Aguachile means 'chilli water'. It began in the mountains of Sinaloa as dried beef softened in water with chiltepín chillies. On the coast, fishermen made it with raw shrimp, and that's the version now famous across Mexico.
Unlike ceviche, the shrimp marinate only for minutes, so they stay almost raw and very tender.
⭐ Why It's Famous
Sharp, spicy and ice-cold, it's the ultimate dish for a hot day by the sea.
💡 Fun Fact
Besides green, aguachile comes in red (with dried chillies) and black (with soy and Worcestershire sauce).
Sinaloa
23.25°N, -106.41°W
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