Recipe by Fran Allen



Cook Time


Prep Time



Serves 04

I love this fresh take on ceviche! It’s perfect for sharing with friends or making ahead for a quick protein rich dinner! As its name implies, aguachile basically translates to “chili water,” and it is a much spicier version of ceviche. If you love cilantro and bright flavours, you are going to love this dish!


  1. 1

    Peel the shrimp and remove the tails. Cut each shrimp in half lengthwise and remove all veins. Arrange in a single layer on a serving platter and cover in ½ tsp of sea salt and ¼ cup of lime juice. Refrigerate for 20-30 minutes while you prepare the other ingredients. When the shrimp is ‘cooked’ it will be bright pink and firm.

  2. 2

    In a blender combine the remaining lime juice with ½ of the cucumber, serrano chili, , cilantro, and salt. Blend on high until very smooth.

  3. 3

    Notes: If you cannot find serrano chilies, jalapenos work well here too! To make this dish keto friendly, use lettuce cups instead of tostadas.

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