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Aguachile Verde
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Yara Herrera

Yara Herrera

Aguachile Verde

35m

A light and refreshing recipe to enjoy as a light lunch or appetizer on a warm day. This is perfect both as a side or as a shared dish.

For a vegan alternative, replace the shrimp with roasted mushrooms. If you have raw dietary restrictions, cook the shrimp before adding it to the mix.

This is one of my favorite things to eat, and I often make it for myself.

I learned about this dish, which originated in Sinaloa, but I didn’t have the opportunity to travel to Mexico, so I replicated the most popular recipes using ingredients that are easy to find all year round in American supermarkets.

  • Cut 500 g of peeled shrimp lengthwise

    Step 0

  • Place the shrimp in a bowl and pour 1 cup of lemon juice over them

    Step 1

  • Add 1 peeled cucumber to a blender

    Step 2

  • Add 1 serrano pepper

    Step 3

  • Add 1 bunch of fresh coriander and ¼ cup of lime juice

    Step 4

  • Blend on medium-high speed until completely smooth

    Step 5

  • Pour the sauce over the shrimp and mix

    Step 6

  • Plate the shrimp and add additional sauce to taste

    Step 7

  • Thinly slice ¼ of a red onion. Add it to taste as a garnish

    Step 8

  • Thinly slice ¼ of a peeled cucumber. Add it to taste as a garnish

    Step 9

  • Top with picked coriander leaves to taste. The aguachile verde is ready

    Step 10

  • Enjoy as a light summer lunch!

    Step 11

Yield 2 people

  • Shrimp

    Peeled Shrimp

    500 g
  • Serrano Pepper

    Serrano Pepper

     1
  • Lemon Juice

    Lemon Juice

    1 cup
  • Lime Juice

    Lime Juice

    ¼ cup
  • Red Onion

    Red Onion

     ¼
  • Cucumber

    Peeled Cucumber

     1¼
  • Coriander

    Fresh Coriander

    1 bunch
  • Coriander

    Picked Coriander

    to garnish

Equipment

  • Blender

    Blender

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