• ¾ cup ReaLime® juice
  • ½ cup Clamato®
  • ½ cup lightly packed fresh cilantro leaves
  • 1 serrano pepper, roughly chopped, plus 2 serrano peppers, thinly sliced, divided
  • 1 small clove garlic
  • 2 teaspoon kosher salt, divided
  • 1 lb. peeled and deveined medium or large shrimp, halved through the middle
  • ½ small red onion, thinly sliced
  • 2 tablespoons white vinegar
  • 1 small English cucumber, thinly sliced (or a regular cucumber, peeled first)
  • 4 radishes, thinly sliced


  • Vibrant and spicy, aguachile is best served the day that it’s made, with tortilla chips or tostadas on the side.
  • Traditionally, shrimp are halved through the middle in preparation, to ensure the spicy marinade soaks them well.
  • Whole or butterflied small shrimp can also be used, allowing for additional marinating time.
  • Put ReaLime® juice, Clamato®, cilantro, chopped serrano, garlic, and 1½ teaspoons salt into a blender and purée until smooth.
  • Arrange shrimp in a wide, shallow dish and pour marinade over the top.
  • Cover and refrigerate, stirring halfway through, for 20 minutes.
  • Meanwhile, toss onions in a small bowl with vinegar, 2 tablespoons water, and remaining ½ teaspoon salt and set aside.
  • Gently toss cucumbers together with shrimp and marinade.
  • Drain onions and scatter over the top, then garnish with remaining sliced serrano pepper and radishes.
  • Serve immediately.

Servings: 4 to 6

Enjoy Responsibly!

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