Featured,  Gluten Free,  Seafood,  Sides

Agua Chile

Every time I go to Mexico it is almost like a food-marathon. Always pushing the limit and trying as many new dishes as our stomachs allow us. I tried agua chile for the first time this year. I’m so glad that this dish made our strategic food schedule. It is incredible how many shrimp cocktails you can try in one day. This was my husband’s favorite, and that’s why I also wanted to share it.

This dish is really similar to ceviche. If you are a ceviche fan, you are going to love agua chile as well. The difference between agua chile and ceviche is that agua chile has fewer ingredients, and the shrimp is cooked in a cilantro-parsley mix. Make sure to choose the right spice level pepper, because that will make a huge difference.

This recipe is one of those recipes that can impress anybody with very little effort. I hope I can impress you with this one as well.


  • 1/2 Red Onion ( Thinly Sliced)

  • 1 lb of Jumbo Shrimp (Peeled and Butterflied)

  • 1.5 Cucumber (Peeled and Diced)

  • 2 Tsp of Salt

  • 1/2 Cup of Parsley Leaves

  • 1/2 Cup of Cilantro Leaves

  • 1 Cup of Fresh Lime Juice

  • 1/4 Cub of White Vinegar

  • 1/8 Cup of Water

  • 2 Tbs of Olive Oil

  • 2 – 4 Serrano Peppers (Diced)


  • In a bowl, mix shrimp, onion, cucumber, and salt.
  • Blend parsley, cilantro, white vinegar, water, and olive oil.
  • Mix all the ingredients and add Serrano peppers to taste.
  • Let all the ingredients rest for about 15 minutes so the shrimp cooks.
  • When the shrimp has turned white, serve and eat!

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