Easy Mexican aguachile recipe

Name: Aguachile Recipe
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Ingredients: 500 g cod (or other white fish); 1 red onion (finely sliced); 4 lime (juiced); 8 cherry tomatoes (in quarters); 1/2 cucumber (in small cubes); 1/2 avocado (in cubes); 1/2 bunch cilantro (chopped); 1 chipotle pepper (finely sliced); 2 tbsp extra virgin olive oil; salt and pepper; 2 tsp adobo sauce

Fresh, spicy and full of lime: this aguachile recipe is the perfect appetizer for a warm summer day. I make my version with fresh cod, cucumber, tomato, avocado and chipotle in adobo. It’s definitely not the most traditional aguachile, but it is delicious and really easy to make.

Last year in January I went on a round trip through the beautiful Yucatán peninsula and obviously I ate a lot of Mexican food. One of our favorites was – without a doubt – aguachile.

If you’ve had ceviche before, aguachile will probably look familiar. Both use raw seafood and plenty of fresh lime juice, but aguachile is generally served quite quickly and is known for its fresh, spicy flavors. We ate versions with shrimp in Mexico, but since really fresh shrimp can be harder to find here, I made this one with fresh cod instead.

Tip from Simone
Ingredients and Substitutions
Can I Prepare Aguachile in Advance?
Storing Aguachile
How to Make Aguachile
FAQ Aguachile Recipe

Tip from Simone

This is my easier take on a traditional aguachile. I do have a book with more traditional recipes, but this version is super delicious too. I add chipotle and a little adobo sauce for extra smokiness and heat.

The most important thing is to use fish that is suitable for eating raw. The lime changes the texture and appearance of the fish, but it doesn’t make unsafe raw fish safe to eat.

Ingredients and Substitutions

For making my version of an aguachile recipe you will need the following ingredients. Make sure to always check the exact requirements in the recipe card below.

Cod – I use fresh cod for this aguachile. Sea bass or another firm white fish that is suitable for eating raw can work too. Traditionally you’ll also find aguachile made with shrimp.
Lime – you need quite a lot of fresh lime juice. It gives the fish its characteristic firm texture and provides most of the fresh, tangy flavor of the dish.
Cucumber – adds crunch and freshness, which works really well against the soft fish and avocado. Cut it into small cubes so you get a little cucumber in every bite.
Red onion – slice it as thinly as possible. You want that sharp onion flavor without large pieces overpowering the delicate fish.
Tomatoes – cherry tomatoes add sweetness and juiciness. Quarter them so they are roughly the same size as the other vegetables.
Avocado – the creamy avocado balances the lime and spicy chipotle. Add it gently so the cubes don’t turn into avocado mash when you mix everything together.
Chipotle in adobo – this is what gives my version its smoky, spicy flavor. I use both a chopped chipotle pepper and some of the adobo sauce.
Cilantro – add plenty just before serving for that fresh cilantro flavor. If you really don’t like cilantro, you can leave it out.

Can I Prepare Aguachile in Advance?

You can do most of the chopping beforehand. Slice the onion, cucumber and tomatoes and keep them covered in the fridge. You can also prepare the chipotle mixture.

I wouldn’t assemble the complete aguachile too far in advance. Once the fish is mixed with the lime juice, its texture starts to change. For the best texture, add the lime shortly before you want to serve it.

Cut the avocado just before serving as well, so it stays fresh and green.

Storing Aguachile

Aguachile is at its best freshly made and isn’t a dish I would make with the intention of keeping leftovers. Because it contains raw fish, keep all the ingredients properly chilled and serve the dish promptly.

I wouldn’t freeze aguachile. The cucumber, tomato and avocado won’t keep their texture, and the fish is much better served fresh.

How to Make Aguachile

Start by slicing the cod into small cubes or thin strips with a sharp knife. Place the pieces in a single layer in a bowl and pour over enough fresh lime juice to cover the fish.

Unlike some ceviche recipes, you don’t want to leave the fish sitting in the lime juice for a long time. Aguachile is generally served shortly after it is made. The longer the fish sits in the acidic lime juice, the firmer its texture becomes.

Transfer the fish to a serving bowl and add the thinly sliced red onion, cucumber, tomatoes and chipotle. Add the olive oil, adobo sauce and a good pinch of salt and pepper and gently mix.

Add the avocado and fresh cilantro at the end so they stay looking fresh.

Serve the aguachile straight away with crispy tostadas or corn tortilla chips. I love using the chips to scoop everything up – preferably with a bit of fish, avocado and crunchy cucumber in every bite.

FAQ Aguachile Recipe

They are similar, but they’re not exactly the same dish. Both can contain raw seafood and citrus juice, but aguachile is typically particularly fresh and spicy and is usually served soon after the seafood meets the lime. There are many regional and recipe variations of both dishes.

Not in the same way that heat does. The acid in lime juice changes the proteins in the fish, making it firmer and more opaque. That’s why it can look cooked. However, lime juice doesn’t reliably eliminate the food-safety risks associated with raw seafood.

I use cod here, but sea bass or another firm white fish can work as well. Whatever you choose, tell your fishmonger that you’re planning to serve the fish raw and ask for something appropriate for that use.

Yes. We had shrimp aguachile a lot in Mexico and it’s a more traditional choice. Again, because the seafood isn’t heat-cooked, make sure you use shrimp appropriate for this type of preparation.

That depends mostly on the amount of chipotle and adobo sauce you add. Start with less if you’re not sure and add more to taste. The avocado and cucumber help balance the heat.