Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Aguachile
Aguachile represents the refreshing Mexican dish first experienced in the quaint town of Ajijic in Jalisco, Mexico, next to beautiful Lake Chapala. This traditional preparation showcases shrimp in spicy, acidic marinade that "cooks" the seafood while infusing incredible flavors. The regional specialty demonstrates authentic Mexican coastal cuisine with bright, intense flavors that capture the essence of Jalisco's culinary traditions.
I first tried aguachile when I was visiting Ajijic in Jalisco, Mexico. Ajijic is a quaint town next to Chapala Lake, the largest freshwater lake in Mexico. I fell in love with this spicy, cold dish, made with freshly caught shrimp marinated in a serrano-lime juice mixture and topped with fresh red onions, avocados, and cucumbers. This will keep for up to two days in the refrigerator but is best served within one hour. Serve it with tostadas on the side and an optional ice-cold Mexican beer to tame down the heat.
Prep Time:
10 mins
Additional Time:
15 mins
Total Time:
25 mins
Servings:
2
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Ingredients
1 pound large shrimp – peeled, deveined, and butterflied
1 ¼ cups freshly squeezed lime juice
4 fresh serrano chiles, stemmed
⅓ cup fresh cilantro leaves and stems
1 ½ teaspoons salt, divided, or to taste
1 small red onion, thinly sliced
1 avocado – peeled, pitted, and sliced
1 cucumber, sliced
Directions
Divide shrimp onto two shallow plates.
Blend lime juice, chiles, cilantro leaves and stems, and 1 teaspoon salt in a blender until smooth. Pour 1/2 of the mixture over each plate of shrimp.
Cover and marinate in the refrigerator until shrimp turn opaque and white, 15 to 25 minutes.
To serve, top each plate with red onion and avocado. Place cucumber around the edges. Sprinkle with remaining salt.
Recipe Tip
This dish is meant to be very spicy. Adjust the heat level by using more or fewer serrano chiles.
Editor’s Note:
Consuming raw seafood may increase your risk of foodborne illness, especially if you have certain medical conditions.
Nutrition Facts (per serving)
| 481 | Calories |
| 19g | Fat |
| 33g | Carbs |
| 50g | Protein |
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| Nutrition Facts | |
|---|---|
| Servings Per Recipe 2 | |
| Calories 481 | |
| % Daily Value * | |
| Total Fat 19g | 24% |
| Saturated Fat 3g | 15% |
| Cholesterol 345mg | 115% |
| Sodium 2099mg | 91% |
| Total Carbohydrate 33g | 12% |
| Dietary Fiber 9g | 33% |
| Total Sugars 8g | |
| Protein 50g | 101% |
| Vitamin C 75mg | 83% |
| Calcium 190mg | 15% |
| Iron 7mg | 38% |
| Potassium 1422mg | 30% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
