Aguachile de Camarón (Shrimp Cooked in Lime and Chile)
Aguachile de Camarón (Shrimp Cooked in Lime and Chile) is a flavorful Continental Global Delicacies dish prepared with quality ingredients. Cut the cucumber into thin rectangular slices, about 3 inches long, and divide among 4 small plates.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionCut the cucumber into thin rectangular slices, about 3 inches long, and divide among 4 small plates.
Peel, devein, and butterfly the shrimp, leaving the tail intact but discarding the head.
Arrange the shrimp on top of the cucumber slices, sprinkle with salt, cover with plastic wrap, and refrigerate for at least 1 1/2 hours.
In a blender, combine the lime juice, olive oil, chiles, and 1/4 cup of cold water.
Process until smooth then season to taste with salt.
Just before serving, drizzle the shrimp with the lime-chile sauce and serve immediately.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.