Get ready to ignite your taste buds with these 18 spicy aguachile recipes that pack a punch with their bold flavors and zesty twists! Aguachile, a Mexican dish that translates to “raw fish” in English, is typically made with raw seafood marinated in lime juice, mixed with spices, chilies, and sometimes citrus fruits. In this article, we’ll take you on a culinary journey around the world by combining traditional aguachile recipes with modern twists and flavors. From classic shrimp aguachile to unique combinations like tuna aguachile with coconut milk and Thai chili, or grilled peach aguachile with lime and honey, there’s something for every palate. Whether you’re a seasoned foodie or just looking for a new recipe to try, these 18 spicy aguachile recipes will leave you wanting more.
Classic Shrimp Aguachile with Cucumber and Red Onion
Aguachile is a popular Mexican dish that’s perfect for hot summer days. This refreshing shrimp recipe combines succulent seafood with the cooling flavors of cucumber, red onion, and lime juice.
Ingredients:
– 1 pound large shrimp, peeled and deveined
– 1/2 cup freshly squeezed lime juice
– 1/4 cup chopped fresh cilantro
– 1 large cucumber, seeded and thinly sliced
– 1/2 medium red onion, thinly sliced
– Salt, to taste
– 2-3 dashes of hot sauce (optional)
Instructions:
1. In a large bowl, combine shrimp, lime juice, and salt. Let it marinate for at least 30 minutes.
2. Just before serving, stir in cilantro and adjust the seasoning as needed.
3. Arrange cucumber slices on a platter or individual plates. Top with shrimp mixture and sprinkle red onion on top.
4. Serve immediately, with hot sauce on the side if desired.
Cooking Time: 30 minutes (marinating time)
Spicy Mango Aguachile with Habanero and Lime
A refreshing twist on traditional Mexican ceviche, this Spicy Mango Aguachile combines the sweetness of mango with the bold flavors of habanero peppers and a squeeze of lime juice.
Ingredients:
– 1 ripe mango, diced
– 1/2 cup freshly squeezed lime juice
– 1/4 cup chopped fresh cilantro
– 1 habanero pepper, seeded and finely chopped
– 1 tablespoon salt
– 1/4 teaspoon black pepper
– 1 avocado, diced (optional)
Instructions:
1. In a large bowl, combine mango, lime juice, cilantro, habanero pepper, salt, and black pepper.
2. Stir gently to combine.
3. Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
4. Just before serving, stir in diced avocado (if using).
5. Serve chilled, garnished with additional cilantro if desired.
Cooking Time: 30 minutes
Scallop Aguachile with Avocado and Serrano Peppers
A classic Mexican dish gets a luxurious twist with succulent scallops, creamy avocado, and spicy serrano peppers.
Ingredients:
– 12 large scallops
– 1 ripe avocado, diced
– 2 serrano peppers, seeded and finely chopped
– 1/4 cup freshly squeezed lime juice
– Salt, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Rinse the scallops under cold water, pat dry with paper towels.
2. In a large bowl, combine the avocado, serrano peppers, and lime juice. Stir gently to combine.
3. Add the scallops to the bowl and toss to coat with the avocado mixture.
4. Season with salt to taste.
5. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
6. Serve chilled, garnished with fresh cilantro leaves.
Cooking Time: 15 minutes (not including marinating time)
Green Tomato Aguachile with Cilantro and Jalapeño
Aguachile is a popular Mexican dish that originated from the Baja California region. This refreshing recipe features green tomatoes marinated in a zesty mixture of lime juice, cilantro, and jalapeño peppers.
Ingredients:
– 4-6 green tomatoes, diced
– 1/2 cup freshly squeezed lime juice
– 1/4 cup chopped fresh cilantro
– 1 jalapeño pepper, seeded and finely chopped
– Salt to taste
Instructions:
1. In a large bowl, combine the diced green tomatoes and salt. Let it sit for 10-15 minutes to allow the tomatoes to release their excess moisture.
2. Add the lime juice, cilantro, and chopped jalapeño pepper to the bowl. Stir well to combine.
3. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld together.
4. Serve the Green Tomato Aguachile chilled or at room temperature, garnished with additional cilantro if desired.
Cooking Time: None required! This dish is best served fresh.
Watermelon Aguachile with Mint and Chili Flakes
A refreshing twist on traditional aguachile, this watermelon-based dish combines the sweetness of watermelon with the spiciness of chili flakes, all tied together with a hint of fresh mint. Perfect for hot summer days.
Ingredients:
– 3 cups diced watermelon
– 1/4 cup chopped fresh mint
– 1-2 teaspoons chili flakes (depending on desired level of heat)
– Juice of 1 lime
– Salt to taste
Instructions:
1. In a large bowl, combine diced watermelon and chopped fresh mint.
2. Sprinkle chili flakes over the top and toss gently to distribute evenly.
3. Squeeze lime juice over the mixture and season with salt to taste.
4. Cover and refrigerate for at least 30 minutes to allow flavors to meld together.
Cooking Time: None! This dish is best served chilled, so no cooking time needed.
Tuna Aguachile with Coconut Milk and Thai Chili
This refreshing recipe combines the bold flavors of tuna, coconut milk, and spicy Thai chilies for a unique and delicious twist on traditional ceviche. Perfect for hot summer days or as an appetizer for any occasion.
Ingredients:
– 1 can of yellowfin tuna (drained and flaked)
– 1/2 cup coconut milk
– 1/4 cup chopped fresh cilantro
– 1 Thai chili pepper, seeded and finely chopped
– 1 lime, juiced
– Salt to taste
Instructions:
1. In a medium-sized bowl, combine the tuna, coconut milk, cilantro, and Thai chili pepper.
2. Stir in the lime juice and season with salt to taste.
3. Cover and refrigerate for at least 30 minutes to allow the flavors to meld together.
4. Serve chilled, garnished with additional cilantro if desired.
Cooking Time: None! This recipe is ready in under 5 minutes.
Octopus Aguachile with Orange and Chipotle
Experience the bold flavors of Mexico with this vibrant and refreshing appetizer. Tender octopus is marinated in a zesty mixture of orange juice, chipotle peppers, garlic, and lime, then served chilled.
Ingredients:
– 1 pound cleaned and cut octopus
– 1/2 cup freshly squeezed orange juice
– 1/4 cup chipotle peppers in adobo sauce, chopped
– 3 cloves garlic, minced
– 2 tablespoons freshly squeezed lime juice
– Salt to taste
– Optional: cilantro leaves for garnish
Instructions:
1. In a large bowl, combine octopus, orange juice, chipotle peppers, garlic, and lime juice.
2. Cover and refrigerate for at least 30 minutes or up to 2 hours to allow the flavors to meld.
3. Just before serving, season with salt to taste.
4. Serve chilled, garnished with cilantro leaves if desired.
Cooking Time: None! This dish is best served fresh from the refrigerator.
Vegan Mushroom Aguachile with Lime and Garlic
Vegan Mushroom Aguachile with Lime and Garlic: A refreshing twist on traditional Mexican ceviche, this vegan version is perfect for a light and flavorful meal or appetizer.
Ingredients:
– 1 cup mixed mushrooms (such as cremini, shiitake, and oyster), sliced
– 1/2 cup freshly squeezed lime juice
– 3 cloves garlic, minced
– 1/4 cup chopped fresh cilantro
– 1 jalapeño pepper, seeded and finely chopped
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine the sliced mushrooms, lime juice, garlic, cilantro, and jalapeño.
2. Stir gently to combine, making sure all the ingredients are well coated with the lime juice.
3. Cover and refrigerate for at least 30 minutes to allow the flavors to meld together.
4. Serve chilled, garnished with additional cilantro if desired.
Cooking Time: 30 minutes (including marinating time)
Pineapple Aguachile with Tajín and Cilantro
Experience the bold flavors of Mexico with this refreshing Pineapple Aguachile, topped with spicy Tajín and fragrant cilantro.
Ingredients:
• 1 ripe pineapple, cut into 1-inch chunks
• 1/2 cup plain Greek yogurt
• 1 jalapeño pepper, seeded and finely chopped
• 1/4 cup lime juice
• 1 tablespoon Tajín (spicy seasoning blend)
• 1/4 cup chopped cilantro
• Salt to taste
Instructions:
1. In a medium bowl, whisk together yogurt, chopped jalapeño, and lime juice.
2. Add the pineapple chunks to the bowl and toss gently to coat with the yogurt mixture.
3. Sprinkle Tajín evenly over the pineapple mixture and toss again to combine.
4. Garnish with chopped cilantro and serve immediately.
Cooking Time: None! This recipe is quick and easy, ready in just a few minutes.
Enjoy your delicious Pineapple Aguachile with Tajín and Cilantro!
Cucumber Aguachile with Ginger and Lemongrass
In this refreshing Mexican-inspired dish, the sweetness of cucumbers is perfectly balanced by the spiciness of chilies, while ginger and lemongrass add a warm and aromatic depth. This light and revitalizing recipe makes for a perfect summer snack or appetizer.
Ingredients:
– 4 large cucumbers, peeled and thinly sliced
– 1/2 cup lime juice
– 1/4 cup chopped fresh cilantro
– 2 jalapeños peppers, seeded and finely chopped
– 2 inches piece of fresh ginger, peeled and grated
– 2 stalks lemongrass, bruised and chopped
– Salt to taste
Instructions:
1. In a large bowl, combine the cucumber slices, lime juice, cilantro, jalapeños, ginger, and lemongrass.
2. Toss gently to combine and season with salt to taste.
3. Cover and refrigerate for at least 30 minutes to allow the flavors to meld together.
4. Serve chilled or at room temperature.
Cooking Time: None needed! Just chill and enjoy.
Spicy Grapefruit Aguachile with Red Chili
A refreshing twist on the classic Mexican ceviche, this spicy grapefruit aguachile adds a tangy and bold flavor profile to the traditional dish.
Ingredients:
– 2 cups mixed greens (arugula, spinach, etc.)
– 1 cup diced red grapefruit
– 1/2 cup diced red chili peppers (such as habanero or ghost pepper)
– 1/4 cup freshly squeezed lime juice
– 1/4 cup chopped cilantro
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine the mixed greens, grapefruit, and red chili peppers.
2. Squeeze the lime juice over the top of the mixture and toss to coat.
3. Sprinkle the chopped cilantro over the top and season with salt and pepper to taste.
4. Serve immediately and enjoy!
Cooking Time: 5 minutes
Salmon Aguachile with Soy Sauce and Sesame Seeds
This refreshing Mexican-inspired dish combines the richness of salmon with the tanginess of lime juice, the savory flavor of soy sauce, and the nutty crunch of sesame seeds. Perfect for a light and flavorful meal or as an appetizer.
Ingredients:
– 4 salmon fillets (6 oz each)
– 1/2 cup freshly squeezed lime juice
– 2 tbsp soy sauce
– 1 tsp salt
– 1/4 cup sesame seeds
– 2 cloves garlic, minced
– 1 jalapeño pepper, seeded and finely chopped
Instructions:
1. Cut the salmon fillets into small pieces.
2. In a large bowl, combine lime juice, soy sauce, salt, garlic, and jalapeño pepper. Stir well to combine.
3. Add the salmon pieces to the marinade and refrigerate for at least 30 minutes or up to 2 hours.
4. Just before serving, sprinkle sesame seeds over the salmon.
5. Serve immediately.
Cooking Time: 10-15 minutes (including marinating time)
Jicama Aguachile with Lime and Chamoy
This recipe combines the crunch of jicama, the zest of lime, and the savory sweetness of chamoy to create a deliciously addictive snack. Perfect for hot summer days or as a quick pick-me-up any time of year.
Ingredients:
– 2 large jicamas, peeled and sliced into thin strips
– 1/2 cup freshly squeezed lime juice
– 1/4 cup chamoy sauce (available at most Mexican grocery stores)
– 1 jalapeño pepper, seeded and finely chopped
– Salt, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. In a large bowl, combine jicama strips, lime juice, and chamoy sauce. Mix well to coat the jicama evenly.
2. Add the chopped jalapeño pepper and mix again.
3. Season with salt to taste.
4. Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
5. Just before serving, garnish with fresh cilantro leaves.
Cooking Time: None! This recipe is a refreshing snack that’s ready in no time.
Ceviche-Style Aguachile with Mixed Seafood
A refreshing twist on traditional ceviche, this recipe combines mixed seafood with the bold flavors of aguachile, a Mexican condiment.
Ingredients:
– 1 pound mixed seafood (shrimp, scallops, mussels, clams)
– 1/2 cup lime juice
– 1/4 cup chopped cilantro
– 1 jalapeño pepper, seeded and finely chopped
– 1 avocado, diced
– Salt to taste
– Tortilla chips or tostadas for serving
Instructions:
1. Cut the seafood into small pieces and place in a large bowl.
2. In a separate bowl, combine lime juice, cilantro, jalapeño pepper, and salt. Stir until well combined.
3. Pour the marinade over the seafood and stir gently to coat.
4. Cover and refrigerate for at least 30 minutes to allow the seafood to “cook” in the lime juice.
5. Just before serving, stir in diced avocado.
6. Serve chilled with tortilla chips or tostadas.
Cooking Time: 30 minutes (plus marinating time)
Spicy Coconut Aguachile with Shrimp and Basil
This vibrant and refreshing recipe combines the spicy kick of aguachile with the creamy richness of coconut milk, perfectly balanced by the brightness of basil. A perfect summer dish that’s quick to make and packed with flavor.
Ingredients:
– 1 pound large shrimp, peeled and deveined
– 1/2 cup coconut milk
– 1/4 cup lime juice
– 2-3 dried arbol chilies, stemmed and seeded
– 2 cloves garlic, minced
– 1/4 cup chopped fresh basil
– Salt and pepper to taste
Instructions:
1. In a blender or food processor, combine coconut milk, lime juice, arbol chilies, and garlic. Blend until smooth.
2. Add the shrimp to the marinade and refrigerate for at least 30 minutes or up to 2 hours.
3. Just before serving, stir in chopped basil.
4. Serve chilled, garnished with additional basil leaves if desired.
Cooking Time: 15-20 minutes (including marinating time)
Grilled Peach Aguachile with Lime and Honey
Experience the sweet and tangy fusion of grilled peaches, a Mexican-inspired salsa, and a hint of honey.
Ingredients:
– 4 ripe peaches, sliced into wedges
– 1/2 cup aguachile (Mexican-style salsa), store-bought or homemade
– 2 tablespoons lime juice
– 1 tablespoon honey
– Salt, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Preheat grill to medium-high heat.
2. Grill peach wedges for 2-3 minutes per side, or until caramelized and slightly charred.
3. In a small bowl, whisk together lime juice and honey until well combined.
4. In a separate bowl, mix aguachile with lime-honey mixture.
5. Once peaches are grilled, place them on a serving plate and spoon the aguachile mixture over the top.
6. Season with salt to taste.
7. Garnish with fresh cilantro leaves.
Cooking Time: 10-12 minutes
Zucchini Aguachile with Lemon and Parsley
This refreshing summer recipe combines the sweetness of zucchini with the tanginess of lemon and the freshness of parsley, creating a perfect dish for hot days. Aguachile is a traditional Mexican ceviche-style dish that’s easily adaptable to vegetarian diets.
Ingredients:
– 2 medium zucchinis, sliced into thin rounds
– 1/2 cup freshly squeezed lemon juice
– 1/4 cup chopped fresh parsley
– Salt and pepper, to taste
– 1 jalapeño pepper, seeded and finely chopped (optional)
– 2 cloves garlic, minced
– 1 tablespoon olive oil
Instructions:
1. In a large bowl, combine zucchini slices, lemon juice, parsley, salt, and pepper.
2. Stir gently to combine.
3. Add jalapeño and garlic if using; stir again.
4. Cover and refrigerate for at least 30 minutes or up to 2 hours to allow flavors to meld.
5. Just before serving, drizzle with olive oil.
Cooking Time: None! This dish is served chilled.
Spicy Cucumber and Melon Aguachile with Chili Salt
This refreshing Mexican-inspired dish is perfect for hot summer days. Spicy cucumber and melon slices are marinated in a zesty mixture of chili salt, lime juice, and garlic, resulting in a flavor combination that’s both cooling and invigorating.
Ingredients:
– 2 large cucumbers
– 1 large honeydew melon, diced
– 1/4 cup chili salt (or substitute with regular salt and add 1-2 teaspoons of chili powder)
– Juice of 2 limes
– 3 cloves garlic, minced
– 1 tablespoon chopped fresh cilantro (optional)
Instructions:
1. In a large bowl, combine diced melon and cucumber.
2. In a small bowl, mix together chili salt, lime juice, and garlic.
3. Pour the marinade over the cucumbers and melon; toss to coat.
4. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
5. Just before serving, sprinkle with cilantro if desired.
6. Serve chilled, garnished with additional lime wedges if desired.
Cooking Time: 30 minutes
Summary
Get ready to ignite your taste buds with these 18 spicy aguachile recipes, each with a citrus twist! From classic shrimp and mango combinations to more adventurous options like scallop and watermelon, there’s something for every palate. Discover new flavor profiles with ingredients like habanero, serrano peppers, Thai chili, and chipotle. Plus, explore vegan and vegetarian options that pack just as much punch. Whether you’re in the mood for seafood, meat, or plant-based, these refreshing aguachile recipes are sure to satisfy your cravings.
