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A shrimp aguachile recipe with cucumber and red onion, made with Yuzu sriracha sauce.

Shrimp Aguachile Recipe with Yuzu Sriracha

  • Difficulty Level: 2
  • Serves Serves: 4
  • Preparation

    20 mins

  • Cooking

    - mins

Other/ Fusion Fusion Seafood Vegetable Appetizer Lunch Dinner Less Than 30 mins

Tangy, spicy, and full of flavor, this shrimp aguachile is the perfect summertime recipe for a cool and refreshing meal! 

 

Aguachile is a fresh, vibrant, and spicy Mexican favorite with origins in the state of Sinaloa. While most popular with raw seafood like shrimp, it's also become popular for cooked seafood, veggies, and other cold summery foods that pair perfectly with the punch and tangy liquid. This version goes big on the citrusy flavors to complement the spice, both of which are delivered by Lee Kum Kee Yuzu Sriracha Sauce. Accentuated with other citrus juices and the herbaceous zing of cilantro, the Yuzu Sriracha is a perfect base for this aguachile recipe! 

What You Will Need

Ingredients

  • 1 lb. large shrimp, peeled, deveined, and cooked, chilled
  • 1 English cucumber, thinly sliced
  • ½ small red onion, thinly sliced
  • 1 avocado, sliced
  • 1 jalapeño, thinly sliced
  • 2 Tbsp. cilantro leaves, for garnish
  • 1 Tbsp. toasted sesame seeds, for garnish
  • Lime wedges and tortilla chips or tostadas, for serving

Sauce Mix

  • ¼ cup fresh lime juice
  • ¼ cup fresh lemon juice, or yuzu juice
  • 2 Tbsp. Lee Kum Kee Yuzu Flavored Sriracha Sauce
  • 1 tsp. Lee Kum Kee Minced Garlic
  • ½ cup fresh cilantro leaves and tender stems
  • 1 tsp. kosher salt

Made with
Lee Kum Kee products

Yuzu Flavored Sriracha Chili 178ozresized

Chili Sauces, Sriracha Sauces

Yuzu Flavored Sriracha Sauce
Garlic

Other Specialty Sauces

Minced Garlic

How to make it

  1. Add the lime juice, lemon juice, Lee Kum Kee Yuzu Flavored Sriracha Sauce, Lee Kum Kee Minced Garlic, cilantro, and salt to a blender. Blend until smooth.

  2. Arrange the shrimp, cucumber, and red onion in a large shallow serving dish. Pour the aguachile sauce over the top and toss gently to coat.

  3. Refrigerate for 10 to 15 minutes to allow the flavors to meld.

  4. Top with the avocado, jalapeño slices, cilantro leaves, and toasted sesame seeds.

  5. Serve immediately with lime wedges and tortilla chips or tostadas.

     

    Find more summery seafood recipes on our recipes page!

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