Aguachile (lit. chili water) is a Mexican dish typically made of raw seafood.
 Aguachile | |
| Place of origin | Mexico |
|---|---|
| Region or state | Sinaloa |
| Associated cuisine | Mexico |
| Main ingredients | Shrimp, fish, onion, lime juice and chiltepin peppers |
History
editThe origin of aguachile lies in the coast of Sinaloa, originally made with boiled water and chiltepin, a type of small round chili peppers from Sinaloa.[1][2][3] This dish comes from the north west region of Mexico (mainly Sinaloa), and is normally prepared in a molcajete.[4][2]
Traditionally it is made of shrimp and raw fish fillet, submerged in liquid seasoned with chiltepin peppers, lime juice, salt, slices of cucumber and slices of red onion.[5]
See also
edit- Ceviche, a different marinated raw seafood dish
References
edit- ↑ "Aguachile, un platillo que conquista" [Aguachile, a dish that conquers]. El Siglo de Torreon (in Spanish). 31 March 2016.
- 1 2 Snyder, Michael (March 13, 2019). "The First Aguachile Wasn't a Shrimp Dish". Eater. Retrieved 2026-03-04.
- ↑ Cabral, Javier (September 26, 2016). "Eating Aguachile Will Cool You Off and Make You Cry At the Same Time". Vice. Retrieved 2026-03-04.
- ↑ "Aguachile". Centro Histórico Mazatlan (Mazatlan Historic Center). Retrieved 2026-03-04.
- ↑ Ralat, José R. (December 2023). "Meet Aguachile, Ceviche's Hotter Cousin". Texas Monthly. Retrieved March 4, 2026.
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External links
edit- "isbn:6072106404 - Google Search". Retrieved 29 May 2018.
- "Hispanic Kitchen". Retrieved 20 November 2018.
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