Shrimp Aguachile Pacifico




I love shrimp.

I love sushi.

I love ceviche.

I love shrimp sushi and shrimp ceviche.

And, I love Shrimp Aguachile. It translates as “Shrimp Chile Water”, which is essentially what it is. A version of ceviche where we use chiles and lime juice to cook the shrimp, this preparation is well known in Northwest Mexico, namely Sinaloa.

I don’t remember the first time I had Aguachile, but I do remember the times when I’ve had an especially hot version of it. You can tame the heat by removing the seeds from the chiles or simply using fewer chiles. The version I make in the video is about a medium on the heat scale, but I give you the option to remove the seeds there as well.

(If you ever get the chance to share Aguachile with these two dudes, then you are one lucky human being.)

In the end, Aguachile belongs in your Culinary Quiver. It is a quick and easy preparation for a potluck or holiday party and does well on picnics and camping trips as well. I’d marinate it for a minimum of 4 hours, but it can go as long as a few days. If you choose the longer route, I’d leave the fresh veggies out until serving time, let the shrimp cook in the chile water and then garnish them at serving time. Make sense?

A special Happy Mother’s Day to all of you moms out there! I have my mom, Paleo Pam, to thank for being awesome. As well as, Jessie, my wife, who is the amazing mother of my boys. I love you both and would be nothing without you amazing ladies. As for the rest of you, great job! You are raising the future leaders of the world and, chances are that, if you are reading this, you will have some sort of healthy eating impact on your offspring. You should be proud because if you don’t do it, you’ll be hard pressed to find someone who will…

Have an amazing weekend and indulge a little, but please remember to…

“Keep It Paleo!”

Your Pal,

Paleo Nick

(Fresh off a two day driving binge to LA fueled by Ice Age Meals…)

Shrimp Aguachile Pacifico


  • 2 cucumbers, peeled, thinly sliced with a mandolin
  • 1/2 red onion, thinly sliced with a mandolin
  • 2 lbs. shrimp, rinsed, peeled, deveined and butterflied
  • Handful of cilantro, rough chop
  • 1 avocado, sliced, optional garnish

Dressing Ingredients:

  • 4 large limes, soften by rolling, cut in half, then juiced to make 1 cup of juice
  • 3 serrano peppers, cut in half, if desired- leave in seeds for heat
  • Kosher salt, to taste

Preparation Instructions:

  1. Using a blender, add lime juice, serrano peppers, and a pinch of salt then blitz until evenly blended. Keep in blender for later.
  2. Place shrimp face up on a serving dish with a hallow bottom so juice will pool to marinade shrimp.
  3. Layer cucumbers on top of shrimp, add a pinch of salt, then add onion.
  4. Blitz dressing once more and pour evenly over the plate.
  5. Garnish with cilantro, then place in refrigerator for 2 hours or until shrimp have turned opaque in color. The longer you leave it in refrigerator, the longer it will marinade and cook.
  6. Serve with avocado slices and enjoy!

“Keep It Paleo!”


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