Aguachile with Shrimp and Scallops

/ Appetizers, Seafood / By

Aguachile with Shrimp and Scallops

Aguachile is a traditional Mexican dish that originated in the northwestern coastal region of Mexico, specifically in the state of Sinaloa. It has strong ties to the culinary traditions of the Yaqui and Mayo Indigenous peoples of the region.

Originally, aguachile (“chile water”) was a very simple dish made with boiled water, chiltepin chiles, and salt, used to flavor dried or raw meat. Over time, especially along the Pacific coast where seafood is abundant, it evolved into the modern version made with raw shrimp, lime juice, chiles (typically serrano or chiltepin), cucumber, red onion, and cilantro—all served cold, much like ceviche.

Ingredients

For the seafood:

  • ½ lb raw shrimp, peeled, deveined, and butterflied
  • ½ lb raw sea scallops, sliced horizontally (or quartered if large)
  • Juice of 8–10 limes (enough to cover seafood)

For the aguachile sauce:

  • 2–3 serrano or jalapeño chiles (adjust to heat preference)
  • 1 garlic clove
  • 1 small bunch fresh cilantro
  • Juice of 3 limes
  • ¼ cup cold water
  • Salt to taste

Optional for extra flavor:

  • ¼ cucumber (peeled and chopped)
  • 1–2 tbsp olive oil (for a smoother, richer texture)

For garnish:

  • Thinly sliced red onion (soaked in lime juice or water to soften)
  • Cucumber, thinly sliced or julienned
  • Avocado slices
  • Radish slices
  • Fresh cilantro
  • Sea salt or finishing salt

Instructions

  1. Prepare seafood:
    • Place the shrimp and scallops in a shallow glass or non-reactive dish.
    • Cover with lime juice and refrigerate for 15–30 minutes until opaque (do not over-marinate or it gets rubbery).
  2. Make aguachile sauce:
    • Blend chiles, garlic, cilantro, lime juice, water, and salt until smooth.
    • Add cucumber and olive oil if using. Taste and adjust salt or spice.
  3. Drain and mix:
    • Lightly drain the citrus-cured seafood (keep some lime juice if preferred).
    • Toss shrimp and scallops with the aguachile sauce.
    • Add sliced red onion and cucumber. Let sit for 5–10 minutes in the fridge to meld flavors.
  4. Serve:
    • Plate with avocado slices, radish, more cilantro, and a sprinkle of finishing salt.
    • Serve with tostadas, tortilla chips, or saltine crackers.

       

      Thank you for trying this recipe. Please let me know how you liked it. 

      If you enjoyed this recipe, please take a look at other recipes on my fast, simple and good chicken page.

Aguachile with Shrimp and Scallops