Aguachile verde is a regional variation of aguachile distinguished by its green-colored marinade, typically made by blending fresh green ingredients such as serrano or jalapeño chiles, lime juice, cilantro, and occasionally cucumber or tomatillo. The mixture is poured over raw shrimp, which are then marinated briefly until opaque.
Sliced cucumber, red onion, and sometimes avocado are added as garnishes. Like other forms of aguachile, it is commonly served in a molcajete and accompanied by tostadas or saltine crackers. Aguachile verde is especially popular in Sinaloa and other parts of northwestern Mexico, where it is consumed as a spicy, refreshing dish often associated with coastal cuisine and warm climates.