Appetizer: Mexico – Baja Peninsula (Baja California Sur) – Aguachile de Camaron

Serving Size: 4

Approximate Time

Prep 20 min

Cook 5 min

Additional 20 min

Total 45 min

Ingredients

- 1 lb (450 g) fresh raw shrimp, medium (about 20–24), peeled, deveined and butterflied lengthwise (usable weight approx. 14–16 oz/400–450 g)
- 1 1/4 cups (300 ml) fresh lime juice (about 8–10 limes)
- 3 serrano chiles, stems removed (adjust to taste)
- 1 small garlic clove
- 1/2 cup (15 g) fresh cilantro leaves and tender stems, loosely packed
- 1/2 tsp (2.5 g) kosher salt, plus more to taste
- 1/4 tsp (1 g) ground black pepper
- 1 tbsp (15 ml) neutral oil (vegetable or light olive oil)
- 1 small English cucumber, peeled and thinly sliced (about 1 1/2 cups/180 g)
- 1/2 small red onion, thinly sliced into rings (about 1/2 cup/60 g)
- 1 ripe avocado, sliced (optional)
- 8 small tostadas or tortilla chips, for serving
- Lime wedges, for serving

Instructions

Short Description:
Fresh raw shrimp "cooked" briefly in bright lime juice and a punchy chile-cilantro purée, served cold with crisp cucumber and red onion as a shareable starter.

Regional Notes:
This Baja California Sur version highlights locally caught Pacific shrimp and a sharp lime-to-chile balance that characterizes peninsula aguachiles. Unlike some inland variants that use heavier salsas, the Baja style stays bright and citrus-forward with thinly sliced cucumber and red onion for cooling texture.

1. Rinse shrimp, pat dry, and butterfly each shrimp lengthwise so they lay flat; halve larger shrimp if needed. Lightly season with a pinch of salt.
2. In a blender, combine serrano chiles (remove seeds for milder heat), garlic, cilantro, 1 cup (240 ml) of the lime juice (reserve 1/4 cup/60 ml), salt, pepper and oil. Blend to a smooth, slightly frothy purée. Taste and adjust salt or chiles; if too thick or intense, add up to the reserved lime juice to thin and mellow.
3. Place the prepared shrimp in a nonreactive bowl (glass or ceramic). Pour the chile-lime purée over the shrimp and toss so each piece is coated. Add the sliced cucumber and red onion and toss gently to combine.
4. Cover and refrigerate until shrimp turn opaque and feel firm to the touch, about 10–20 minutes (up to 30 minutes for firmer texture). The shrimp will "cook" in the citrus—do not exceed 60 minutes to avoid over-toughening.
5. To serve, arrange the aguachile on a shallow platter or individual plates. Garnish with avocado slices, extra cilantro leaves and lime wedges. Serve immediately with tostadas or tortilla chips for scooping.