August 13, 2024
Sinaloa's signature dish, aguachile, means "chile water." Although the aguachile we think of now is a cousin of ceviche, consisting of seafood quickly cured in a bright green salsa, the original version of the dish wasn't even green. The OG aguachile was all about the chile — chiltepín, to be specific. We've included some ground chiltepín (a tiny round pepper that grows wild in Sinaloa) in this recipe as an ode to the original, but not to worry if you can't find it; you'll still be left with a super refreshing, bright dish of fresh shrimp marinated in a vibrant, spicy green sauce. Perfect for those "que calor" days when you need something light yet satisfying.
5 comments
Hi Mike! Medium-sized shrimp work best for this recipe. If you have larger ones like 6-12, you can cut them into smaller pieces so they marinate and “cook” properly in the lime juice. Let us know how it turns out!
What size shrimp would you recommend? I have some 6-12 in my freezer, but they may be too big to “cook” in the lime juice.
Hi Erin! Thank you for your question! The shrimp goes in raw and “cooks” in the lime juice. The acidity basically cures it, making it firm and opaque. Just be sure to use super fresh shrimp for the best results!
So, is the shrimp put in the dish raw or cooked?
This sounds so refreshing and delicious!