Ceviche/Aguachile

This ceviche/aguachile is a family recipe! My Tio always brings a huge tub of this to our family functions and it does not last long. I am so thankful he is allowing me to share this delicious recipe!

In my family we just call this “ceviche” but I know there will be some people who want to call it aguachile. Neither are wrong, but there are subtle differences between the two in terms of ingredients and “cooking” methods. I would say it is somewhere in the middle, but keep in mind that aguachiles are a type of Mexican ceviche from Sinaloa. 

What’s different about our ceviche:

Tajin! My family LOVES Tajin and we put it on everything. I mean everything. So it wasn’t a huge surprise when I found out it was my Tio’s secret ingredient. I wish I had thought of it myself! 

Tajin is a popular Mexican condiment made with dried chili peppers, dehydrated lime, and sea salt. I personally love it most on fruits, but its uses are versatile and limitless.  

Is the shrimp raw? Is it safe to eat?

I really wish I could give you a straight answer, but from my research it seems like the experts do not fully agree. 

My whole life I’ve been taught that lime juice “cooks” the shrimp or fish. Obviously we aren’t actually doing any cooking, but did you know that heat and citric acid are both agents of denaturation? Just like with heat, lime juice can break down the proteins in shrimp. After a few minutes, you can physically see the shrimp changing color and texture. It becomes opaque and firms up a bit. 

So to answer the question, it is not raw! But consume at your own risk if you are worried about safety. I always use the BEST quality of shrimp I can find, usually Tiger Shrimp from the seafood market (or white fish).

How to eat ceviche

My family likes to eat ceviche with either tostadas or Ritz crackers! I highly recommend trying it with Ritz crackers. I know it sounds weird but it’s really, really good. 

I also recommend adding avocado, but as a topping and not actually added to the ceviche. If you add avocado into the ceviche, it will start to get mushy and disintegrate over some time. But if you’re planning to eat all of it right away, you can add the avocado. 

Watch how to make it

Ceviche/Aguachile

This ceviche/aguachile is a family recipe. Refreshing and healthy, perfect for summer 🙂
Prep Time 10 mins
Total Time 30 mins
Cuisine Mexican

Ingredients
  

  • 1 lb shrimp or white fish
  • 1 cup fresh lime juice about 10 limes
  • 4 serrano peppers
  • 2 roma tomatoes
  • 1/2 cup cilantro
  • 1/2 red onion
  • 1 tbsp Tajin
  • pinch of salt

Optional Ingredients

  • cucumber
  • avocado

Instructions
 

  • Squeeze one cup worth of lime juice (about 10 limes) .
  • Roughly chop serrano peppers and cilantro.
  • Add to a blender with half of the lime juice and a pinch of salt.
  • Peel and devein your shrimp then cut them however you want. Be sure to use a plastic or glass bowl to hold the ceviche. Do not use metal.
  • Dice the red onions and add them to the shrimp, along with the rest of the lime juice and the pepper/cilantro salsa.
  • Add the Tajin and mix well. Start with 1 tbsp and add more later if you want.
  • Let it sit in the refrigerator for 15-20 minutes.
  • Dice and deseed the tomatoes and add them to the ceviche AFTER the shrimp has "cooked" through (the tomatoes will prevent the lime juice from breaking down the proteins in the shrimp, so make sure you do not add them until after the shrimp turns pink and is no longer translucent).
  • Eat with tostadas or Ritz crackers. I like to top mine with some avocado as well! I do not recommend mixing avocado into the ceviche.
Keyword Fish, Mexican, Shrimp
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