Red Chili Aguachile with Shrimp

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This Sinaloan aguachile rojo is a vibrant Mexican seafood classic in which raw shrimp are quickly cured in fiery lime juice tinted with red chiles. Served ice-cold with crisp cucumber, red onion, and creamy avocado, it is a bright, bracing starter that hits every note: spicy, tangy, salty, and refreshingly fresh.

Nutrition Facts

Per serving (estimated)

• 290 kcalCalories
• 14 gFat
• 2 gSaturated Fat
• 16 gCarbs
• 4 gFiber
• 4 gSugar
• 25 gProtein
• 480 mgSodium
• 580 mgPotassium
• 95 mgCalcium
• 1.5 mgIron
• 40 mgVitamin C
• 190 mcgVitamin A

Ingredients

For the red chili lime marinade

• 2 guajillo chiles, stems and seeds removed
• 3 to 5 chile de árbol, stems removed (adjust to heat preference)
• 2 garlic cloves
• 1 cup fresh lime juice (about 8 limes)
• 1/4 cup cold water
• 1 teaspoon kosher salt
• 1 small Roma tomato, optional, for deeper red color

For the aguachile

• 1 pound raw large shrimp, peeled, deveined, tails removed
• 1/2 medium red onion, very thinly sliced
• 1 English cucumber, halved lengthwise and sliced 1/4 inch thick
• 1/3 cup fresh cilantro leaves, roughly chopped
• 2 tablespoons olive oil
• 1 ripe avocado, sliced
• Tostadas or saltine crackers, for serving

Directions

1. Toast the dried chiles in a dry skillet over medium heat for about 30 seconds per side until fragrant; transfer to a bowl, cover with hot water, and soak for 10 minutes until softened.
2. Drain the chiles and blend them with the garlic, lime juice, 1/4 cup cold water, salt, and the optional tomato until completely smooth and vivid red; strain through a fine mesh sieve if you prefer a clearer marinade.
3. Rinse the sliced red onion under cold running water for 1 minute, then drain well; this softens the harsh bite while keeping the slices crunchy.
4. Place the cleaned shrimp in a shallow glass or ceramic bowl and pour the red chili-lime marinade over them, stirring gently so every piece is evenly coated.
5. Cover and refrigerate for 15 to 20 minutes, stirring once halfway through, until the shrimp turn opaque and pink throughout; do not exceed 30 minutes or they will turn mushy.
6. Stir in the drained red onion, sliced cucumber, chopped cilantro, and olive oil, then taste and adjust the salt.
7. Divide the aguachile among chilled bowls or plates, top with sliced avocado, and serve immediately with tostadas or saltine crackers on the side.
8. For best flavor and snappy texture, eat within 30 minutes of assembling, as the shrimp continue to cure in the acid.

Cook’s Notes

• Use the freshest raw shrimp you can find, ideally labeled 'sashimi grade' or previously frozen wild shrimp, since they are not heat-cooked.
• Guajillo contributes fruity color and mild warmth while chile de árbol delivers sharp spice; adjust the ratio to match your heat tolerance.
• Serve in chilled bowls or martini glasses to keep the aguachile cold and the shrimp snappy.
• Add a thin slice of fresh jalapeño or a few dashes of your favorite hot sauce at the table for an extra kick.
• If only large shrimp are available, halve them lengthwise before marinating so they cure quickly and evenly.

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