Chef Jorge’s Authentic Shrimp Aguachile Recipe

This seafood dish is high in protein and low in fat. It is very refreshing to enjoy on a hot day when you are out by the pool along with your favorite cocktail!

serving: 4 people

cook & prep time: 30 minutes


                     2 lbs. Fresh 16/20 raw peeled and deveined tiger shrimp tails off butterflied (if not fresh High quality frozen)

                     10 each large limes juiced, separate in 2 portions

                     2 medium English cucumbers 1 chopped in cubes for blending the other one sliced ¼” thick for garnish

                     1 each bunch fresh cilantro washed with stems

                     1 medium red onion thinly sliced (julienne) 

                     ½ red onion chopped for blending

                     2 large jalapeno peppers seeded and deveined add 2 more if desire to add spice

                     1 tsp. minced fresh garlic

                     Kosher salt & black pepper to taste

                     1 large watermelon radish or red radish thinly sliced for garnish

                     8 each corn tortillas cut in triangles for chips or your choice of store-bought tortilla chips


1. Rinse all shrimp with cool water then set shrimp aside in a non-reactive Cambro or plastic bowl. Pour half of the lime juice over shrimp and let shrimp marinate for 10 minutes or until shrimp change color (solid or opaque).

2. On a blender, blend the other half of the lime juice along with jalapeno peppers, chopped onions, cilantro, cubed cucumbers, salt, pepper and garlic until very smooth for about 3 minutes.

3. Once the red chili sauce is as smooth as possible, pour it through a strainer into a bowl and discard all solids. Only keep the smooth juice.

4. Add blended Aguachile mix to the raw shrimp in a deep serving plate or bowl. Let it marinate for 10 more minutes. Garnish plate with cucumber slices and radishes and enjoy with a side of your favorite tortilla chips