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History The origin of aguachile lies in the coast of Sinaloa, originally made with boiled water and chiltepin, a type of small round chili peppers from Sinaloa.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
Ceviche, a different marinated raw seafood dish
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