Tucson is heating up! Cool down with Chef David’s refreshing Aguachile de Camarón.


  • 1-pound raw shrimp (peeled and deveined, tails removed and butterflied)
  • 1–2 large limes
  • generous pinch salt
  • ¼ of a red onion, very thinly sliced
  • generous pinch salt
  • cucumber to taste sliced thin

Aguachile Marinade Ingredients:

  • 3/4 cup fresh lime juice
  • 1 garlic clove
  • ½ bunch of cilantro including stems
  • 2 jalapeños stemmed
  • 1 serrano chile stemmed
  • 1 teaspoon sea salt


  1. Slice the shrimp in half (lengthwise) and remove any veins or tails.  Place in a shallow dish in one layer. Squeeze with enough lime to cover the shrimp, turning them slightly pink. Sprinkle with a little salt. Turn shrimp over as needed to cook both sides in the lime juice — this will take about 20 minutes.
  2. Make the Aguachile Marinade: Place the ingredients in blender and blend until smooth, for a full minute, scraping down sides as necessary.
  3. Pour the Aguachile Marinade over the shrimp and toss to coat. Drain the onions and scatter them over top, mixing them in slightly. Add cucumber.
  4. You can refrigerate up to 4 hours but I like it as fresh as possible to not lose the natural sweetness of the shrimp. This is best served cold!
  5. When ready to serve, taste and adjust salt. You can garnish with avocado on top, scatter with fresh cilantro and an optional drizzle of olive oil.
  6. Serve with tortilla chips or mini tostadas on the side. Enjoy!