Aguachile Verde de Camarón (Sinaloa Style Green Prawn Aguachile)
Prawns bathed in a fiery green lime and chilli liquid with cucumber and red onion, the spicy cousin of ceviche from Sinaloa.
Made with Ceviche lime marinade. Make a batch of the base first, then this takes minutes. Skip to the method
- Time30 min
- LevelMedium
- Costabout £2.58 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Bring a pan of water to the boil, drop in the butterflied prawns for 30 seconds only, then lift them into iced water. Drain and pat dry.
0 min 30 s - 2
Blend 180 ml of your ceviche lime marinade (see the base recipe) with the extra serrano chillies, coriander and salt until bright green and smooth. Strain it if you like a clear liquid.
- 3
Fan the prawns across a wide shallow dish and scatter over the cucumber and red onion.
- 4
Pour the green liquid over the prawns. It should come about halfway up the prawns. Leave to soak in the fridge for 10 minutes.
10 min - 5
Lay the avocado slices on top and serve at once, with a spoon for the green juices.
Tips
- Aguachile means 'chilli water' and it is meant to be hot. Blend in extra serrano chillies and a few coriander stalks if you like it fiery.
- Butterfly the prawns so they lie flat. Thin pieces take up the green liquid in minutes.
- Serve straight after the 10 minute soak. Aguachile is eaten fast and cold, never kept.
- Cucumber slices stay crisp and cool the heat, so be generous with them.
Storing and freezing
Eat within 1 hour on the day you make it. Throw away leftovers and any liquid that has touched raw or lightly cooked prawns.
Questions
How is aguachile different from ceviche?
Aguachile is a Sinaloan dish where thinly sliced prawns sit in a spicy, blended green lime and chilli liquid for just a few minutes. Ceviche is marinated for longer and is usually chunkier, with tomato and avocado.
Is it safe to use raw prawns?
Traditional aguachile uses raw prawns, but lime juice does not make them reliably safe. This version briefly blanches them first. Avoid it in pregnancy or if you have a weakened immune system if you use any raw seafood.
Can I make it milder?
Yes. Deseed the serrano chillies before blending, or use half the quantity. A jalapeño makes a gentler green sauce.
More made with ceviche lime marinade
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.