Aguachile

Aguachile
	Aguachile
Place of origin	Mexico
Region or state	Sinaloa
Associated cuisine	Mexico
Main ingredients	Shrimp, fish, onion, lime juice and chiltepin peppers
	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The origin of aguachile lies in the coast of Sinaloa, originally made with boiled water and chiltepin, a type of small round chili peppers from Sinaloa.^[1]^[2]^[3] This dish comes from the north west region of Mexico (mainly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]

References

^ "Aguachile, un platillo que conquista" [Aguachile, a dish that conquers]. El Siglo de Torreon (in Spanish). 31 March 2016.
^ ^a ^b 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.{{cite news}}: CS1 maint: url-status (link)