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Aguachile Negro

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  • Prep 10 min
  • Total 2 hr 10 min
  • Servings 4
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by: Nicole Presley
Updated Jul 19, 2017
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  • 1 red onion sliced
  • 1 cucumber (peeled and sliced)
  • 1 pound shrimp (deveined and butterflied)
  • 1 teaspoon kosher salt
  • 1/2 cup cilantro
  • 4 tablespoons soy sauce
  • 4 chipotle peppers (from can with adobo sauce)
  • 1 cup freshly squeezed lime juice
  • 1/4 cup olive oil
  • 1/4 cup cold water
  • Avocado for garnish


  • 1
    Cut the red onion and cucumber into thin slices. Arrange them on a plate.
  • 2
    Arrange shrimp on top of red onion and cucumber slices.
  • 3
    Sprinkle with salt and cilantro. Then cover shrimp with plastic wrap. Place in the refrigerator for 2 hours.
  • 4
    In a blender combine soy sauce, chipotle peppers, lime juice, olive oil, and cold water.
  • 5
    Blend until smooth. Add salt and pepper to taste.
  • 6
    Pour the lime-chile sauce over shrimp.
  • 7
    Garnish with avocado and enjoy.

Expert Tips

  • tip 1
    Try adding scallops for an extra touch of seafood.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • I think of aguachile every time the temperature hits anything over 70 degrees Fahrenheit. When the heat warms up and cooking doesn’t seem like fun… Aguachile is the answer. A few ingredients bring this spicy lime seafood dish to life in a couple of hours. We have had a raging cold winter here in Los Angeles for the last few weeks, something us Angelinos are not used to… it even snowed a couple of weeks ago. In true Los Angeles fashion we are still in the midst of winter and today it's 91 degrees. Don’t get me wrong, I’m not complaining….all this means to me is let’s eat some fresh food, and today I made aguachile negro.
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