Andrea Pons
Andrea Pons

Shrimp Aguachile & Mezcal Paloma

From the Mamacita Cookbook

Aguachile is a roadmap to the history of Mexican culture. This mixture is a sort of pre-Hispanic salsa, and got its name for the two primary ingredients used: Agua (water) and chile (pepper), hence the name Aguachile.

When making this dish, it is best practice to use sustainably sourced shrimp. And unlike ceviche which utilizes the acidity of the limes to cook the fish, this dish is traditionally served with semi raw-shrimp which gives it the chewy and soft texture. This dish is perfect for hot summer weather as it requires no source of heat and it’s best enjoyed on a tostada.


Servings: 2-4 people
Prep Time: 20 minutes
Cook Time: 30 minutes

*Your Chef will lead you through all the techniques, so prepping ahead of class is optional


Ingredients for the Aguachile:

  • 1 lb of raw shrimp, peeled and deveined. Tails on optional (or sub for 1.5 lb of king oyster mushrooms for a vegan version)
  • 2 large limes
  • ½ teaspoon of sea salt, divided
  • ¼ red onion, thinly sliced
  • 2 teaspoons of white vinegar

Ingredients for the Salsa:

  • 2 serrano peppers
  • 1 jalapeno pepper
  • 1 garlic clove
  • 4 large limes
  • 1 cup of cilantro ( with some stems)
  • Salt and black pepper to taste

For serving:

  • Tostadas of your choice
  • Avocado slices
  • Cucumber slices


  1. Preparing the shrimp: Place shrimp in a shallow bowl or plate, making sure the shrimp do not overlap. Squeeze the juice from the two limes on the shrimp. This will cause the shrimp to cook. Sprinkle shrimp with ¼ teaspoon of salt, cover with plastic wrap, and place in the fridge for 20 minutes, flipping the shrimp halfway through.
  2. Prepare the onions: Thinly slice the red onion, then add it to a medium bowl. Cover the onions with the remainder ¼ teaspoon of salt and the 2 teaspoons of white vinegar. Then add just enough water to submerge the onions. Put aside while you make the salsa.
  3. Making the salsa: Slice the peppers lengthwise to remove their seeds ( do this if you like a less spicy salsa), I like mine spicy so I keep all the seeds. Then, cut off the tops of the chiles and add them to a blender or food processor.
  4. Add the garlic, juice from the 4 limes, cilantro with stems, and salt and pepper to taste to the blender and blend until smooth.
  5. Making the Aguachile: Drain the onions from their liquid after 5-10 minutes, then add the onions to the salsa. Pour the Aguachile over the shrimp and toss to coat every shrimp. Add sliced cucumber if using, then cover with plastic wrap and refrigerate for 30 minutes to 4 hours before serving. This dish is best cold!
  6. To serve, place a small amount of Aguachile on a tostada and top with avocado slices, more cucumber, and cilantro!

*Tip: add extra salt if needed, but only after trying it on a tostada first!

Mezcal Paloma

Servings: 1


  • 2 oz of Mezcal
  • 2 oz of fresh grapefruit juice
  • 2 oz of Squirt soda or Grapefruit flavored sparkling water
  • 2 limes, divided
  • 1 oz of agave syrup or sugar syrup (optional)
  • Maldon or coarse salt for the rim
  • Grapefruit slices for garnish
  • Ice for serving


  1. Using one lime slice, rub around the edge of your glass. In a shallow bowl place a generous amount of salt, then cover the wedge of your class with salt.
  2. Pour the tequila, grapefruit juice, sparkling water, juice from one lime, agave
    syrup (if using) into your glass, and use a spoon or cocktail mixer to mix the
  3. Fill the remainder of the glass with ice and add a grapefruit slice to garnish.
  4. Sip and enjoy!