Aguachiles That Hit Like Summer in a Bowl – Under $55 for a Crowd

If you’ve never had Aguachiles, think of it as ceviche’s spicier, lime-blasted cousin. It’s fresh shrimp “cooked” in citrus, mixed with crisp vegetables and fiery serrano peppers, and served cold with tortilla chips. It’s bold, refreshing, and perfect for warm weather gatherings.

The best part? You can make a party-sized batch for under $55. Here’s how I did it.

Grocery Haul (About $52 Total)
Ingredient Cost
2 bags 21/25 shrimp $28
2 lbs limes $5
Bag of lemons $6
2 bunches cilantro $2
Serrano peppers $1
2 red onions $3
3 cucumbers $2
Tortilla chips $5
Total $52

This amount easily serves six to eight people, especially when paired with plenty of tortilla chips or tostadas.

Step 1: Prep the Shrimp

Peel and devein the shrimp. Slice them in half lengthwise—this not only looks great but helps the citrus juice penetrate and “cook” the shrimp evenly. Place the shrimp in a large bowl.

Step 2: Citrus Marinade

Juice the limes and lemons until you have at least two cups of liquid, enough to fully cover the shrimp. Pour the juice over the shrimp and stir to coat. Cover the bowl and place it in the fridge for about 30 minutes, or until the shrimp turn opaque.

Step 3: Prep the Vegetables

While the shrimp are marinating, slice and chop the vegetables:

Red onions: thin slices so they mellow in the citrus

Cucumbers: peeled and sliced into half-moons or thin sticks

Serrano peppers: thin slices; keep the seeds if you like it hot, remove them for less heat

Cilantro: rough chop, stems included

Step 4: Mix It All Together

Once the shrimp are ready, add the onions, cucumbers, peppers, and cilantro into the bowl. Stir gently so everything is evenly coated with citrus.

Taste and season with salt to bring the flavors together. If it needs more brightness, squeeze in an extra lime. If you want more kick, add another serrano.

Step 5: Serve with Chips

Serve immediately with tortilla chips or tostadas on the side. For an extra touch, chill the serving bowl over ice if you’re eating outdoors.

Tips and Variations

For a saucier version, blend some lime juice with serrano and cilantro, then mix it back in for a green aguachile.

Add thinly sliced radishes or avocado for extra texture.

Best eaten the same day, though it will keep up to one more day in the fridge.

Final Thoughts

This dish is more than just food—it’s a summer vibe. It’s backyard chairs, cold drinks, and good company. Fresh, spicy, and satisfying without being heavy. For just $52, this batch fed a crowd and beat the price of buying individual tostadas at a restaurant.

Next time you’re looking for a crowd-pleasing dish that doesn’t require turning on the stove, give aguachiles a try.