Aguachile de Camarón (Shrimp Cooked in Lime and Chile)

Name: Aguachile de Camarón (Shrimp Cooked in Lime and Chile)
Total time: 1 h 42 min
Yield: 4 servings
Ingredients: 1 whole English cucumber, peeled; 1 pound fresh, head-on jumbo shrimp; 1 teaspoon kosher salt, plus more to taste; 1 cup freshly squeezed lime juice; ¼ cup extra-virgin olive oil; 2½ whole fresh serrano chiles; sliced

A refreshing Mexican seafood dish featuring fresh shrimp marinated in a zesty lime-chile sauce, served over crisp cucumber slices. This bright and citrusy dish makes for a perfect appetizer or light meal.

4 servings

1 hr 42 min

Published October 4, 2025

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Ingredients

•1 whole English cucumber, peeled
•1 pound fresh, head-on jumbo shrimp
•1 teaspoon kosher salt, plus more to taste
•1 cup freshly squeezed lime juice
•¼ cup extra-virgin olive oil
•2½ whole fresh serrano chiles
•sliced

Cooking Instructions

1.
Cut the cucumber into thin rectangular slices, about 3 inches long, and divide among 4 small plates.
5 min
2.
Peel, devein, and butterfly the shrimp, leaving the tail intact but discarding the head. Arrange the shrimp on top of the cucumber slices, sprinkle with salt, cover with plastic wrap, and refrigerate for at least 1 1/2 hours.
90 min
3.
In a blender, combine the lime juice, olive oil, chiles, and 1/4 cup of cold water. Process until smooth then season to taste with salt.
5 min
4.
Just before serving, drizzle the shrimp with the lime-chile sauce and serve immediately.
2 min