Aguachile
Raw shrimp cured in lime juice with chile, red onion and cucumber, a staple of northwestern Mexico’s seafood houses.
Photo: Daisygarcia28 · CC BY-SA 4.0
75
Restaurants serve it
History
Aguachile is credited to the mountains of Sinaloa, where chiltepín chiles were originally crushed with water and salt to accompany dried beef. On reaching the coast the preparation took on the raw shrimp and lime juice that define it today. Since the late 20th century it has spread across Mexico through Sinaloan seafood restaurants.
Cultural Notes
En Sinaloa y Nayarit el aguachile es comida de playa y de fin de semana: se sirve en molcajete o plato hondo, con tostadas y cerveza fría. Se come de inmediato, apenas curado el camarón, y su nivel de picante es parte de su identidad.
Main Ingredients
Variants
Where to try Aguachile
Mariscos El Compa Ivan
Long Beach, CA
El Sabor Mas Chingon
Castroville, CA
El Pariente Mariscos & Mas
Woodburn, OR
El Aguachile
Tulare, CA
Los Chingones Restaurant
Mission, TX
Imperial Food and Drinks
New York, NY
Shark
Brisas de Zicatela, OAX
Mariscos Los Mochis
Cholula, PUE
El Sabor Serano
Napa, CA
Mariscos y Birria El Sinaloa
Dumas, TX
The Deli House Restaurant
Galena Park, TX
Son Of A Birria
San Diego, CA