Hominy & Shrimp Aguachile

Prep time: 10 mins.
Cook time: 20 mins.
Good for: Appetizer
Serves: 8 (4 oz. / 115 g. serving size)


Refresh your taste buds with a vibrant dish! Sautéed Hominy, marinated shrimp, avocado, and a zesty lime-cucumber puree create a light and satisfying meal.


  • 25 oz. can Juanita’s Mexican Style Hominy or Juanita’s White Hominy, drained (708 g.)
  • 2-3 tbsp. vegetable or olive oil (30-45 ml.)
  • Salt & pepper to taste
For the Marinade:
  • 1 cup fresh lime juice (240 ml.)
  • 1 cucumber, peeled & sliced
  • 1-2 chile serrano, chopped
  • 1 cup fresh cilantro (80 g.)
  • 2 tsp. kosher salt (8 g.)
For the Shrimp Mixture:
  • 2 lbs. fresh shrimp*, peeled & deveined (500 g.)
  • ½ cup thinly sliced red onion (75 g.)
  • 1 lb. avocado, cut into chunks (500 g.)
  • 2 chile serrano, finely minced
  • 2 tbsp. chopped cilantro (10 g.)
Extra Garnish:
  • Extra avocado & cilantro
Serving Accompaniment:
  • Corn tostada chips


  1. Heat the vegetable or olive oil in a medium-sized skillet (do not overheat.) Carefully add the drained Hominy and sauté until browned. Season with 1 tsp. kosher salt and pepper to taste. Remove from heat and allow to cool completely.
  2. Combine lime juice, cucumber, chile serrano, cilantro, and 1 tsp. kosher salt in a blender or food processor. Puree until very smooth. Strain through a fine-mesh sieve into a serving bowl.
  3. Add the shrimp to the sauce in the serving bowl, return to the refrigerator, and allow to marinate for 10 minutes.
  4. When ready to serve, remove the serving bowl of shrimp from the refrigerator and combine with onion slices, avocado, minced chiles, cilantro, and sautéed Hominy.
  5. Garnish with extra avocado and cilantro. Serve with corn tostada chips.

SUGGESTION: For vegans/vegetarians, substitute the shrimp with equal amounts of cubed tofu, cubed queso fresco, or freshly diced jicama.

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