Aguachile de Durazno Blanco y Camarón (Peach & Coconut Aguachile)

Sun-Drenched Summer Table

Jul 15, 2025

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Because it’s summer, I find myself craving dishes that feel like water — cold, vibrant, and alive. This is the time of year when I lean more into raw preparations, citrus cures, and anything that cools the body while waking up the senses. Aguachile is exactly that. A traditional dish from Northern Mexico, particularly the coastal regions of Sinaloa, born from the need for freshness, flavor, and resourcefulness in hot northern climates. Its name literally means”‘chile water”.

Aguachile is often compared to ceviche — but it’s typically more assertive and immediate. The shrimp are briefly cured in lime juice, then submerged in a chile-infused liquid (literally “chile water”) alongside cucumber, onion, and fresh herbs. In this version, I soften the intensity with ripe white peaches and coconut water, giving the dish a light floral sweetness that balances the heat. It’s a delicate aguachile, but it still has a pulse. And when it’s hot outside, nothing feels better on the tongue than citrus, chile, and cold, tender shrimp.

Imagine a poolside breeze carrying the scent of sweet peach skins, crushed serrano, and salty sea air. The first spoonful tastes like sunlight on cold marble: cool coconut water, bright lime, and the floral sweetness of late-season peaches wrapping around tender seafood. Each bite snaps with cucumber ribbons and jícama matchsticks, leaving a gentle chile tingle that begs for the next tostada shard.

Have you had Aguachile before? Let me know

PS: I make Aguachile at least once a week in summer — some versions with mango, others with pineapple, or with lemongrass. Sometimes its octopus or scallops instead of shrimp. If you want more, just say the word.

Recipe

Serves: 2 generous or 3 lighter appetizer portions
Best when: Peaches are fragrant but still firm; serve immediately after assembly

🦐 For the Shrimp:
½ lb raw shrimp, peeled and deveined
¼ tsp salt
Juice of 2-3 limes (for curing), enough juice to cover the shrimp or scallops

🍑For the Peach Aguachile sauce:🔥
2 ripe peaches (white or yellow), peeled and chopped
¼ cup cold coconut water (unsweetened)
1 serrano chile (seeded for less heat)
1 small garlic clove
Juice of 2 limes
½ tsp agave or piloncillo syrup (optional)
¼ tsp salt
Small handful fresh cilantro or 4–5 epazote leaves

🌿For layering and garnish:
½ Persian cucumber, shaved into ribbons
¼ cup jícama, finely julienned or matchsticked
¼ small red onion, paper-thin slices
1 tsp chile-lime salt or Tajín
Drizzle of cilantro or epazote oil
2 tbsp toasted pepitas (optional)
Tostadas or saltines, to serve

🔪 Method

Cure the shrimp:
Slice the shrimp in half (lengthwise) and remove any veins or tails. Place shrimp in a glass bowl. Sprinkle with ¼ tsp salt and juice of 2 limes, or enough lemon juice until your shrimp are submerged. Mix gently and refrigerate for 15–20 minutes until shrimp turn opaque and slightly firm. Drain and set aside. I use the lemon juice that we drained here as the lime juice for the Peach Sauce.
Make the Peach Sauce:
In a blender, combine peaches, coconut water, serrano, garlic, lime juice, agave (if using), salt, and herbs. Blend until smooth and pourable. Taste and adjust seasoning. Chill until ready to use.
Assemble the Peach Aguachile:
Spoon some of the peach sauce onto a shallow plate or bowl. Arrange the cured shrimp evenly. Add cucumber ribbons, jícama matchsticks, and onion slices. Spoon more sauce over the top to coat everything.
Garnish:
Sprinkle with chile-lime salt, drizzle with herb oil, and finish with pepitas if using. Serve with crispy tostadas or saltines immediately.

🥂 Suggested Pairings

Drink: Peach Margarita, crisp lager with lime, or sparkling Topo Chico
Side: Watermelon, basil & lime salad with sea salt

💡 Kitchen Notes

For less spice: Swap serrano for ½ jalapeño or remove seeds.
No coconut water? Use cold filtered water + a splash of unsweetened coconut milk.
Peach texture: Firm-ripe works best — soft peaches can make the sauce too thick.

🔥 This Week at the Table: Flame & Flesh🍋‍🟩

A summer table built on heat, sweetness, and softness — where fruit meets fire and every bite is kissed by the sun.

Tuesday you will get the starter, Wednesday you get the Main, & Thursday you get the Dessert.

Check out last week menu: 🔥Sizzle & Citrus🍋‍🟩

🦐 The Starter: Coctel de Camarón | Shrimp Cocktail, the no fuzz recipe
🍋‍🟩 The Main: Lime-Marinated Fajitas | Carne Asada
🍑 The Cocktail: Peach Margarita | The Summer Pour

🌿 Want more menus?
Browse the full Sun-Drenched Table Archive for seasonal dishes, cocktails, menus and weekly inspiration.

👋 A Note from Lily

Let me know what you’re craving this week—and if you make anything from the menu, I’d love to see your table.
Thanks for being here 🥂