Aguachile is a culinary snapshot of Mexico’s Pacific coast. Traditionally from Sinaloa, it’s made with raw shrimp quickly marinated in lime juice and blended chilies, usually serrano or chiltepin, then mixed with cucumber and red onion. Unlike ceviche, which is allowed to marinate for hours, aguachile is eaten almost immediately, keeping the shrimp tender while still bursting with acidity and spice.
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