Spice level: Mild
This shrimp aguachile with apples is a fresh, citrus-forward twist on a classic Mexican seafood dish. Made with lime-cured shrimp, serrano peppers, crisp cucumber, and sweet Autumn Glory apples, this recipe balances heat, brightness, and natural sweetness in every bite. The apples add a subtle caramel and cinnamon note that complements the citrus acidity and the pepper spice, creating a bold yet refreshing flavor profile. Perfect as a light appetizer, shareable dish, or warm-weather meal, this easy aguachile recipe comes together quickly and delivers restaurant-quality flavor with simple ingredients.
This shrimp aguachile combines citrus-marinated shrimp with serrano, cucumber, and thinly sliced Autumn Glory apples for a fresh, bold flavor.
Ingredients
- 1 lb raw shrimp, butterflied
- 4 Autumn Glory apples
- 1 ½ cucumber
- ¼ red onion
- 2 serrano peppers
- 1 cup fresh lemon juice
- Handful cilantro
- Salt & Pepper
A sweet and spicy aguachile recipe made with lime juice, cilantro, and apples, adding a crisp contrast to the heat of serrano peppers.
Directions
- Rinse, peel, and butterfly the shrimp, then pat dry. Arrange in a single layer in a shallow dish and season lightly with salt and pepper.
- Pour the lemon juice over the shrimp, ensuring they are fully covered. Cover and refrigerate for 30 minutes, allowing the shrimp to marinate and gently cure.
- Once cured, transfer the lemon juice from the shrimp into a blender. Add the serrano peppers, cilantro, and 2 peeled and cored Autumn Glory apples, then blend until smooth.
- Pour the blended sauce back over the shrimp and return to the refrigerator for an additional 15 minutes.
- While the shrimp marinates, thinly slice the remaining 2 Autumn Glory apples. Peel the cucumber, cut it in half lengthwise, remove the seeds, and slice. Thinly slice the red onion.
- Remove the shrimp from the refrigerator and add the apples, cucumber, and red onion to the dish. Toss gently until everything is evenly coated.
- Serve immediately with chips and enjoy.
