Aguachile Verde: A Summer Fiesta Staple

There’s something magical about summer fiestas. The smoky scent of the grill, the laughter of friends and familia, and the vibrant flavors of traditional Mexican dishes. And right at the center of it all? Aguachile—a coastal classic that’s bold, refreshing, and made to be shared.

This isn’t just a dish—it’s an experience. Served ice-cold, packed with citrus, heat, and crunch, aguachile verde is a must-have at any gathering under the sun. And when you scoop it up with a crisp, beef tallow-fried Hola Mija tortilla chip? Game over.

Let’s make it fresh. Let’s make it organic. Let’s make it con amor. 💚

🥣 Ingredients

Serves 4–6

For the Aguachile:

• 1 lb organic wild-caught shrimp (peeled, butterflied, and deveined)

• 4 key limes (juiced)

• 1 lemon (juiced)

• 1/2 cup cucumber (peeled & chopped)

• 1/2 cup organic cilantro (stems ok)

• 1 organic jalapeño (or 2 if you like it spicy)

• 1 clove garlic

• 1/4 small red onion (thinly sliced)

• 1/2 tsp Celtic salt

• Splash of filtered water if needed to blend

To Garnish:

• Thin cucumber rounds

• Red onion (more slices for topping)

• Sliced avocado

• Fresh cilantro

• Radish slices (optional)

• Hola Mija Chips (for scooping—no seed oils, all flavor)

🧑‍🍳 How to Make It

1. Prep the Shrimp
   Slice shrimp lengthwise so they “butterfly” open. Place in a shallow glass bowl. Add your lime and lemon juice and a pinch of salt. Let it marinate in the fridge for 20–30 minutes while you prep the rest. The citrus will “cook” the shrimp.

2. Make the Verde Sauce
   In a blender, combine cucumber, cilantro, jalapeño, garlic, salt, and a little citrus juice. Blend until smooth and vibrant green. Add a splash of water if needed for blending.

3. Assemble the Aguachile
   Drain about half the citrus from the shrimp, then pour in your verde sauce. Mix gently. Add thinly sliced red onions and cucumber rounds. Taste and adjust salt if needed.

4. Chill + Serve
   Chill for 10 more minutes, then top with avocado, radish, and more cilantro. Serve immediately with a big bowl of Hola Mija tortilla chips.

🔥 Pro Tip:

Want to level up? Try it with grilled pineapple chunks or a splash of cold-pressed olive oil. And always use Hola Mija Chips—they're fried in grass-fed beef tallow, giving every bite an authentic, rich flavor that seed oils just can’t touch.

🌴 Why Aguachile Belongs at Every Summer Fiesta

In Mexican culture, food isn’t just about nourishment—it’s about gathering. Aguachile is a dish that brings people to the table, builds memories, and keeps the vibe cool, even on the hottest days. Whether you’re kicking back at a backyard BBQ, a beach picnic, or just jamming out in your driveway, aguachile + Hola Mija Chips is how you do summer right.

So grab a bowl, crack a cold drink, and say:
“¡Vengan a comer!”