Fresh Aguachile Verde Recipe with Cucumber and Serrano
A vibrant and refreshing Mexican dish featuring spicy shrimp marinated in a bright green serrano and cilantro sauce, balanced with crisp cucumber slices. Perfect for warm weather and quick preparation.
- Prep Time: 10 minutes
- Cook Time: 15 minutes (marinating time)
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Appetizer
- Cuisine: Mexican
Ingredients
Scale
- 1 lb raw shrimp, peeled and deveined
- Sea salt, to taste
- 2–3 fresh serrano peppers (seeds removed for less heat)
- 1 cup fresh cilantro leaves (about 30 g)
- Juice of 4 limes (about ½ cup / 120 ml)
- 1 small garlic clove
- 1 teaspoon sugar
- Pinch of salt
- ¼ cup cold water (about 60 ml)
- 1 medium English cucumber, thinly sliced
- Thin slices of red onion (optional)
- Fresh avocado slices (optional)
- Fresh radishes, thinly sliced (optional)
Instructions
- Rinse 1 lb (450 g) of raw shrimp under cold water, peel and devein them carefully. Pat dry and slice each shrimp in half lengthwise for better marination. Season lightly with sea salt.
- In a blender, combine 2-3 serrano peppers (seeds removed if less heat is desired), 1 cup fresh cilantro leaves, juice of 4 limes (about ½ cup / 120 ml), 1 small garlic clove, 1 teaspoon sugar, and a pinch of salt. Add ¼ cup cold water to help blend smoothly. Pulse until you get a bright green, smooth sauce.
- Place the shrimp halves in a mixing bowl, pour the aguachile verde sauce over them, and stir to coat evenly. Cover and refrigerate for about 15 minutes until shrimp turn opaque and slightly firm.
- While the shrimp marinates, thinly slice 1 medium English cucumber and optionally slice red onions and radishes. Slice avocado just before serving to avoid browning.
- On a shallow serving plate, spread the cucumber slices evenly, then arrange the marinated shrimp on top. Drizzle extra aguachile verde sauce if desired. Garnish with fresh cilantro leaves and optional avocado and radishes.
- Serve immediately with warm corn tortillas or tortilla chips.
Notes
Use fresh lime juice for best flavor. Remove serrano seeds to reduce heat. Do not marinate shrimp longer than 20 minutes to avoid rubbery texture. Chill cucumber slices in ice water before assembly to maintain crispness. For a chunkier sauce, use a mortar and pestle instead of a blender.
Nutrition
- Serving Size: About 1/4 of the rec
- Calories: 150
- Sugar: 3
- Sodium: 350
- Fat: 2
- Saturated Fat: 0.3
- Carbohydrates: 6
- Fiber: 1
- Protein: 22
Keywords: aguachile verde, shrimp recipe, Mexican appetizer, spicy shrimp, serrano peppers, fresh cilantro, cucumber, lime, quick recipe, gluten-free, low-carb