Cook Time: 1 hour
Servings: 3-4 people
This classic Mexican twist on ceviche is spicy, fresh and full of flavor!

If you love ceviche and you like spicy food, wait until you try aguachile. Literally "chili water," aguachile is a Mexico's jalapeño-infused version of ceviche. Just like its Peruvian and Ecuadorian cousins, the seafood is "cooked" in a lime juice marinade. The most typical recipe ( the one I'm sharing here) is made with shrimp, jalapeño, cucumber and red onion. But you can also find versions with octopus, fish and other seafood.

The dish comes from Sinaloa, along the northwest coast of Mexico where seafood is abundant. It's not the only ceviche recipe you'll find in Mexico. Acapulco also has its own version, and this one comes with a secret ingredient that you'd never guess. You can find out what it is here.

Give this Mexican ceviche a try when you're craving a refreshing, light and healthy meal that has some kick to it. It's super easy to make and is full of bold flavors. I love how the tart lime balances the heat of the chile, and the fresh cilantro adds that wonderful aroma and freshness. Add the crisp bite of red onion and the cucumbers, which absorbs all the juices, and you've got a delicious meal that doesn't even require turning on the stove.


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  1. Shell, clean and devein the shrimp. Slice them in half lengthwise and place in a bowl.
  2. Add salt and pepper and mix together.
  3. Add garlic and lime juice, and let marinate for an hour in the fridge.
  4. Separate the marinated juice from the shrimp.
  5. Blend the marinated juice with the jalapeño and cilantro.
  6. Add to the shrimp the sliced red onions and the juice from the blender. Mix well.
  7. Serve and garnish with sliced avocado.
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