Appetizer: Mexico – Pacific Coast Mexico — Sinaloa – Aguachile Sinaloense (Sinaloa-Style Aguachile)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 20 min

Additional 12 hrs

Total 12 hrs 40 min

Ingredients

- 1 lb (450 g) raw shrimp, peeled, deveined and butterflied (about 20–24 medium)
- 1 1/2 cups (360 ml) fresh lime juice (about 12–15 limes)
- 10–15 fresh chiltepín peppers (or 2 tbsp/10 g dried chiltepín), adjust to taste
- 1 cup (30 g) fresh cilantro leaves and tender stems, packed
- 1 tsp (5 g) kosher salt, plus more to taste
- 1/2 tsp (2 g) freshly ground black pepper
- 1 small red onion, thinly sliced, about 6 oz (170 g)
- 1 medium English cucumber, halved lengthwise, seeded and thinly sliced, about 8 oz (225 g)
- 1 ripe avocado, sliced (optional)
- 2 tbsp (30 ml) neutral oil or extra-virgin olive oil (optional, to smooth the sauce)
- Tortilla chips or small tostadas, for serving
- Lime wedges, for serving

Instructions

Short Description:
A bright, spicy Sinaloa-style aguachile of lime-marinated shrimp tossed with mashed chiltepín, crisp cucumber and red onion, served chilled as a fiery starter. Fresh seafood and chiles make this a sharp, refreshing coastal appetizer.

Regional Notes:
This Sinaloa version uses local Gulf shrimp "cooked" in lime juice and the region's small, potent chiltepín peppers for an intensely spicy, smoky heat. Thin cucumber and red onion reflect Sinaloa's coastal preference for crisp, bright accompaniments rather than heavy salsas.

1. Rinse shrimp, pat dry, and butterfly (slice almost through along the back or belly so shrimp lay flat). Place in a shallow nonreactive bowl.
2. Pour 1 cup (240 ml) of the lime juice over the shrimp to cover; reserve the remaining 1/2 cup (120 ml) for the sauce. Sprinkle 1 tsp (5 g) salt and 1/4 tsp (1 g) black pepper over the shrimp, toss gently, cover, and refrigerate 12–20 minutes until the shrimp turn opaque and firm. Check at 12 minutes to avoid over-"cooking."
3. While shrimp marinate, make the chiltepín-cilantro sauce: in a blender combine reserved 1/2 cup (120 ml) lime juice, chiltepín peppers, cilantro, 2 tbsp (30 ml) oil (if using), and 1/4 tsp (1.5 g) salt. Blend until smooth. Taste and add more chiltepín or salt if needed for heat and seasoning.
4. Optional: strain the blended sauce through a fine-mesh sieve into a bowl to remove seeds and coarse bits for a smoother aguachile; press solids with the back of a spoon to extract liquid. Return strained sauce to the blender briefly if you prefer a silkier texture.
5. Drain the shrimp lightly from the main lime marinade (reserve a tablespoon of marinade if desired) and transfer them to a clean bowl. Add the thinly sliced red onion and cucumber to the shrimp.
6. Pour enough chiltepín-cilantro sauce over the shrimp mixture to coat (about 1/2–3/4 cup / 120–180 ml, more if you like it saucy). Toss gently to combine. Let sit 2–3 minutes for flavors to marry (do not marinate for long or shrimp will continue to firm).
7. Taste and adjust salt or heat. Arrange aguachile on a chilled platter or individual plates, garnish with avocado slices and a few cilantro leaves. Serve immediately with tortilla chips or small tostadas and lime wedges.