Aguachile

Aguachile
Aguachile
Place of originMexico
Region or stateNayarit
Associated cuisineMexico
Main ingredientsShrimp, fish, onion, lime juice and chiltepin peppers
  •  Wikimedia Commons logo Media: Aguachile

Aguachile (lit. chili water) is a Mexican dish typically made of raw seafood.

History

The origin of aguachile lies in the coast of Sinaloa, originally made with boiled water and chiltepin, a type of small round chili peppers from Sinaloa. This dish comes from the north west region of Mexico (mainly Sinaloa), and is normally prepared in a molcajete.

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.

See also

References

  1. ↑ "Aguachile, un platillo que conquista" [Aguachile, a dish that conquers]. El Siglo de Torreon (in Spanish). 31 March 2016.
  2. 1 2 Snyder, Michael (March 13, 2019). "The First Aguachile Wasn't a Shrimp Dish". Eater. Retrieved 2026-03-04.
  3. ↑ Cabral, Javier (September 26, 2016). "Eating Aguachile Will Cool You Off and Make You Cry At the Same Time". Vice. Retrieved 2026-03-04.
  4. ↑ "Aguachile". Centro Histórico Mazatlan (Mazatlan Historic Center). Retrieved 2026-03-04.
  5. ↑ Ralat, José R. (December 2023). "Meet Aguachile, Ceviche's Hotter Cousin". Texas Monthly. Retrieved March 4, 2026.{{cite news}}: CS1 maint: url-status (link)