Sinaloa-Style Aguachile

Sinaloa is very well known for this dish. It’s so simple but oh-so good as an appetizer, especially when served with an ice-cold beer.


20 raw prawns/shrimps, cleaned, shelled, deveined and cut in half

350 ml/1½ cups freshly squeezed lime juice

2 tablespoons sea salt

1–2 fresh green chillies/chiles, finely chopped (depending on how spicy you like your food)

1 red onion, thinly sliced

1 cucumber, halved lengthways and thinly sliced



Avocado salsa



Place all the ingredients in a large bowl and stir gently to mix everything together. Taste and adjust the seasoning if needed. Leave to rest for 1 minute. After 1 minute, serve the aguachile straight away with the tostadas and avocado salsa.

Note: Always use the freshest prawns you can find from a trusted fishmonger or supplier.


This recipe is from Cocina Mexicana by Adriana Cavita. To get more great blog posts like this one - direct to your inbox – be sure to sign up to our mailing list  here.