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Puerto Vallarta News NetworkEntertainment | Restaurants & Dining 

Dining In: Shrimp Ceviche in Puerto Vallarta

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July 5, 2012

Impress your friends with this fresh recipe at your next fiesta! Inspired by the seaside villages in Puerto Vallarta, this ceviche is a great low fat snack or appetizer.

Puerto Vallarta, Mexico - If you get the urge to cook while you're in Puerto Vallarta, Mexico, you're in the right place with the right shrimp. One of the best local dishes is Aguachile de Camaron, a sort of ceviche that couldn't be easier to make, even in a minimally equipped kitchen.

Aguachile, literally "pepper water," is on countless menus around town. It originated in Sinaloa, according to Carmen Porras, who gives cooking classes at her well-regarded restaurant, El Arrayán.

Shopping for the few ingredients won't take much longer than putting it all together. Pick up fresh shrimp at one of the many seafood markets, such as downtown's Mercado del Mar on Calle 5 de Diciembre. Note that limes in Mexico aren't the golfball-size ones you're used to; they're tiny, like Key limes, so you'll need quite a few.

The shrimp will "cook" in the citric marinade in half an hour, or overnight in the refrigerator. If the idea of eating raw seafood makes you nervous, you can parboil the shrimp first (sacrificing taste and texture for safety).

This recipe is adapted from El Arrayán's, but everyone seems to make aguachile slightly differently. It's sensational with beer or margaritas, but it can also be a light lunch, or served in fresh corn tortillas as a taco.

Aguachile de Camaron

1 cup freshly squeezed lime juice
1 1/2 tsp. salt
2 to 3 whole serrano chilies
1 lb. medium shrimp
1 small red onion, thinly sliced
1 medium cucumber, peeled and diced
1 medium mango, peeled and diced
1 large avocado
Fresh cilantro for garnish
Fresh tortilla chips

1. Combine lime juice, salt and chilies in blender; process until smooth. (No blender? Mince chilies with knife.) Place in large bowl.

2. Peel and devein shrimp; cut each in half lengthwise. Add to the marinade (parboil first, if concerned about raw seafood), along with onion, cucumber and mango. Mix well. Refrigerate at least 30 minutes or overnight.

3. To serve, arrange shrimp on a platter. Top with onion, cucumber and mango; spoon on some of the liquid. Arrange avocado slices around edges of plate. Garnish with cilantro and tortilla chips. Serves four.

Located at #344 Allende, just a short stroll up from the Malécon in El Centro, El Arrayán is open Wednesday-Monday from 5:30 pm to 11 pm. Closed on Tuesdays. Visa, MasterCard and American Express Cards are accepted. Reservations online at or by calling (322) 222-7195.

Click HERE to learn more about El Arrayán.