By: Nathan Michael & Julia Flowers

If you’re looking for an appetizer or a way to spice up happy hour with friends, try the Aguachile de Camarón. A bright, refreshing way to enjoy SRFs shrimp.

Aguachile, like ceviche, is made by combining raw seafood and spicy lime juice which is served immediately to be eaten raw. If you prefer to let the lime juice break down and “cook” the shrimp, let the lime juice marinate the raw shrimp for 15 minutes in the fridge as a ceviche preparation.


Aguachile De Camarón

  • 1 pound of SRF shrimp (butterflied or cut in half lengthwise) Buy Now
  • 2 teaspoons of salt (divided)
  • 1/4 of red onion (thinly sliced)
  • 1 cucumber (thinly sliced in rounds)
  • 2 medium Hass avocados (thinly sliced)
  • 3/4 cup of lime juice (freshly squeezed)
  • 1 cup of cilantro leaves
  • 1/4 cup of water
  • 1 teaspoon of dried Chile De Arbol or Red Pepper Flakes
  • 2 tablespoons of EVOO
  • Flaky Sea Salt (for finishing)

Aguachile De Camarón

Place the shrimp on a plate and season with 1 teaspoon of salt.
In a bowl sprinkle 1/2 teaspoon of salt over the onion and let sit.
In a separate bowl sprinkle the remaining 1/2 teaspoon of salt over the cucumber slices and 1 tablespoon of lime juice.
In a blend add the cilantro, water, lime juice, and chile flakes until fully blended. Let sit for five minutes and skim any foam off the top.
On a serving platter arrange a circular layer of cucumber and then avocado around the plate. Place the shrimp in the center and pour the spicy cilantro lime juice over the shrimp. Scatter the red onion and drizzle with olive oil and sprinkle with flaky salt.
Serve and enjoy immediately.