Aguachile de Camarón Estilo Sinaloa (prawn aguachile Sinaloa style)

Aguachile is a dish invented in the state of Sinaloa, Mexico. Sinaloa is a beautiful state in the north of Mexico and it is very close to my heart, because my mum was born there and I grew up going to Culiacan, Sinaloa literally every single holiday and I loved it! I have so many nice memories of my childhood there that I wouldn’t have time to tell you all of them, but anyway, food is one of them, because all my mum’s sisters and my grandma “mamá Mila” are and were amazing cooks.

Aguachile is one of those dishes that would always crave during the summer, its freshness seems to help you cope with those hot days. You can make aguachile with prawns or scallops, I recommend you to get them from the fishmonger, because the prawns have to be very fresh as they are kind of eat almost raw, so if you get a packet in the supermarket make sure to cook the prawns in lime for at least one hour so they are very well cook and safe to eat.

Here, my husband, el inglés, loves the prawns very well cook, so I leave them to cook in lime juice for one hour and a half.

Give this recipe a try and tell me what you think, it is very easy but full of flavour and goodiness!



  • 250 gr raw and peeled prawns
  • 4 limes
  • 1 red onion very finely cut in julienned (strings)
  • 1 cucumber peeled and cut in thin slices and half moons
  • Worcestershire sauce to taste
  • Salt and pepper to taste
  • Guacamaya sauce or Tamazula sauce*
  • Tortillas chips to eat the prawns with


Cut the prawns in half or butterfly them, how ever way you prefer, and put them on shallow big plate.

Squeeze the limes reaching all the prawns and trying to cover them with the juice, put the cucumber on the edge of the plate, like in the photo and the onion on top of the prawns, add salt, pepper, Worcestershire sauce to taste and at the end put some Tamazula sauce as much as you like.

There are two ways to eat this dish, in Sinaloa they tent to cook the prawns on the lime juice just for a few minutes and then they would eat them straight away.

Or, if you are like my husband and I and like the food properly cook,then put the plate in the fridge so the cooking process start, the lime will cook your prawns, don’t forget to turn them from time to time so the prawns cook all around, if you are doing this, add the vegetables until the end, otherwise they will cook. It will take around an hour for the prawns to be pink and cook.




  • If you can’t get Guacamaya or Tamazula sauce, you can use Tabasco sauce, which is easier to find in any supermarket.

Published by

Karla Zazueta

Mexican living in London

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