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Shrimp Aguachile Tacos

Shrimp aguachile tacos are a bright, ceviche-style taco with translucent, pink shrimp cured in a vibrant green serrano-cilantro-lime sauce. The sauce is blended smooth, strained for a pristine texture, then spooned over freshly warmed corn tortillas for an immediate, clean finish.
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Prep Time 20 minutes
resting time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main
Cuisine: Mexican
Ingredients Equipment Method Notes

Ingredients
  

Aguachile sauce base
  • 4 serrano peppers Use fresh serranos for heat; remove stems.
  • 1 cilantro Use a full bunch for a vivid green color.
  • 1 parsley Adds freshness to balance the lime.
  • 0.5 white onion Roughly chopped for easy blending.
  • 1 tsp salt Season the sauce before curing.
  • 4 limes, juiced Juice and strain if needed to avoid pulp.
  • 2 tbsp olive oil Whisk in after straining for silkiness.
Tacos assembly
  • 1.5 lb jumbo shrimp, peeled and deveined Keep raw shrimp cold until you pour the aguachile over them.
  • 8 corn tortillas Warm on the stovetop right before assembling.
  • 1 avocado, sliced Slice just before serving.
  • 1 radish slices for garnish Adds crunch and peppery bite.
  • radish slices for garnish

Equipment

  • 1 sheet pan
  • 1 blender

Method
 

Blend and strain the aguachile
  1. Combine serrano peppers, cilantro, parsley, white onion, salt, and lime juice in a blender. Blend until smooth, then strain through a fine mesh sieve for a pristine texture.
  2. Whisk in olive oil to finish the aguachile sauce. Keep the sauce chilled until you’re ready to cure the shrimp.
Cure the shrimp
  1. Place shrimp in a glass bowl and pour the aguachile mixture over them. Make sure shrimp are submerged for even curing.
  2. Let sit for 15 minutes at room temperature so the acid begins to cure the shrimp. The shrimp should turn pink and opaque as they cure.
Warm and assemble tacos
  1. Warm corn tortillas on the stovetop until pliable. Keep them from browning too much so they stay flexible.
  2. Fill each tortilla with cured shrimp, avocado slices, and radish slices. Drizzle with extra aguachile sauce and serve immediately.

Notes

Pro tip: strain the blended aguachile to keep the presentation clean and avoid gritty bits from peppers and herbs. Refrigerate leftover shrimp + sauce in a sealed container for up to 1 day, but aguachile-style shrimp is best fresh (it will keep cooking in the acid). Freezing is not recommended for ceviche-style shrimp. For a lower-heat version, use fewer serranos or remove their seeds before blending; the flavor will stay bright but milder.