Aguachile

Aguachile

Aguachile served with lime and cucumber

Aguachile is a traditional Mexican dish originating from the region of Sinaloa, on the western coast of Mexico. It is a type of ceviche, which is a dish made from raw seafood cured in citrus juices. Aguachile is known for its spicy and refreshing flavors, making it a popular choice in coastal areas.

Ingredients

The primary ingredients of aguachile include:

• Shrimp: Fresh, raw shrimp are typically used, though other seafood can be substituted.
• Lime juice: The acidity of lime juice "cooks" the shrimp, similar to other ceviche dishes.
• Chili peppers: Traditionally, serrano peppers or jalapeño peppers are used to add heat.
• Cucumber: Sliced cucumber adds a refreshing crunch.
• Red onion: Thinly sliced red onion provides a sharp contrast to the other flavors.
• Cilantro: Fresh cilantro is used for garnish and flavor.
• Salt and pepper: To taste.

Preparation

Aguachile is prepared by marinating the raw shrimp in lime juice, which denatures the proteins and gives the shrimp a cooked texture. The chili peppers are blended with lime juice to create a spicy marinade. The shrimp are then combined with the marinade, sliced cucumber, and red onion. The dish is typically garnished with cilantro and served chilled.

Variations

While the traditional aguachile uses shrimp, variations can include other types of seafood such as octopus, scallops, or fish. Some versions may incorporate additional ingredients like avocado or tomato for added flavor and texture.

Serving

Aguachile is often served as an appetizer or a light meal. It is commonly accompanied by tostadas or tortilla chips, which provide a crunchy contrast to the tender seafood. The dish is best enjoyed fresh, as the flavors are most vibrant shortly after preparation.

Related pages

• Ceviche
• Mexican cuisine
• Sinaloa