Mexican · dinner
20m
Total time
4
Servings
—
kcal
easy
Difficulty
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FAQ · Things people ask
The lime juice partially denatures the proteins but does not kill bacteria the way heat does. Use the freshest shrimp possible, ideally sashimi-grade or bought directly from a trusted fishmonger. Freeze the shrimp for 24 hours before using (then thaw) if you are concerned about parasites.
Make the marinade and use it immediately. The enzymes in the serrano and cucumber begin oxidizing and turning the liquid brown within 30 minutes. Do not make aguachile ahead — it must be served right after assembly.
Aguachile is from Sinaloa and uses a blended chile-cucumber-lime liquid (the 'water'). The shrimp marinates for minutes, not hours. Ceviche uses a citrus marinade without chile blend, and can incorporate different seafood that marinates longer. The textures and heat levels are different.
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