Aguachile (“chile water” in Spanish) is sometimes confused with ceviche, as both feature seafood marinated in citrus juice and share a Latin American heritage. But aguachile is pure Mexican, emblematic of the resort town Mazatlán, along the country’s Pacific coast, and is characterized by a refreshing balance of citrus and heat. Traditional prep methods mix raw shrimp, lime juice and sun-dried chiltepín chile pepper that has been blended with water. Cucumber and onion in the mix are also common. Modern approaches, however, introduce scallops or fish; may use a different variety of dried or fresh chiles; and even add avocado, garlic, mango, tequila or mezcal.

Menu developers looking for easy explorations of aguachile can stay grounded in its tradition while adding next-level toppings and sides that connect with modern palates. Here are nine menu thought-starters:

MEXICAN AGUACHILE (RED)

1. Chilled butterflied grilled shrimp + lime juice + chipotle-morita chile flakes + a topper of thinly sliced avocado and cilantro leaves + corn tortilla chips
2. Chilled butterflied poached shrimp + salted lime juice + chile de árbol flakes + a topper of shaved red onion and crunchy corn nuts
3. Chilled butterflied grilled shrimp and thinly sliced poached scallops + lime juice + chile dust + a topper of pickled red watermelon and micro greens

MEXICAN AGUACHILE (VERDE)

4. Chilled butterflied grilled shrimp + purée (lime juice, cilantro, fresh Serrano, tomatillo and garlic) + a topper of crumbled pork rinds and mango crema
5. Chilled butterflied poached shrimp + purée (lime juice, Topo Chico sparkling water, cilantro, fresh Serrano, charred tomatillo and garlic) + a topper of shaved watermelon radish and Cotija cheese crumbles
6. Chilled butterflied poached shrimp and thinly sliced poached scallops + purée (lime juice, mezcal, cilantro, jalapeño, tomatillo and garlic) + red onion-huitlacoche salsa

GLOBAL AGUACHILE

7. Chilled butterflied poached shrimp + lime/orange juice + Aleppo chile flakes + a topper of baby arugula, pomegranate arils and advieh-spiced roasted chickpeas
8. Chilled butterflied grilled shrimp + purée (lime juice, coconut water, fresh red Thai chile, mint and fish sauce) + a topper of thinly sliced cucumber, feather shredded carrots and fried shallots
9. Chilled butterflied grilled shrimp and thinly sliced poached scallops + lime/yuzu juice + gochugaru + minced candied ginger + a topper of fresh snow pea chiffonade

One Chef’s Take on Aguachile

“A surprising flavor combination is strawberry aguachile with habanero and lime. I paired it with sockeye salmon, resulting in a refreshing dish with an amazing punch.”
—Chris Cosentino, Chef/Partner, Rosalie Italian Soul, Houston

Aguachile (“chile water” in Spanish) is sometimes confused with ceviche, as both feature seafood marinated in citrus juice and share a Latin American heritage. But aguachile is pure Mexican, emblematic of the resort town Mazatlán, along the country’s Pacific coast, and is characterized by a refreshing balance of citrus and heat. Traditional prep methods mix raw shrimp, lime juice and sun-dried chiltepín chile pepper that has been blended with water. Cucumber and onion in the mix are also common. Modern approaches, however, introduce scallops or fish; may use a different variety of dried or fresh chiles; and even add avocado, garlic, mango, tequila or mezcal.

Menu developers looking for easy explorations of aguachile can stay grounded in its tradition while adding next-level toppings and sides that connect with modern palates. Here are nine menu thought-starters:

MEXICAN AGUACHILE (RED)

1. Chilled butterflied grilled shrimp + lime juice + chipotle-morita chile flakes + a topper of thinly sliced avocado and cilantro leaves + corn tortilla chips
2. Chilled butterflied poached shrimp + salted lime juice + chile de árbol flakes + a topper of shaved red onion and crunchy corn nuts
3. Chilled butterflied grilled shrimp and thinly sliced poached scallops + lime juice + chile dust + a topper of pickled red watermelon and micro greens

MEXICAN AGUACHILE (VERDE)

4. Chilled butterflied grilled shrimp + purée (lime juice, cilantro, fresh Serrano, tomatillo and garlic) + a topper of crumbled pork rinds and mango crema
5. Chilled butterflied poached shrimp + purée (lime juice, Topo Chico sparkling water, cilantro, fresh Serrano, charred tomatillo and garlic) + a topper of shaved watermelon radish and Cotija cheese crumbles
6. Chilled butterflied poached shrimp and thinly sliced poached scallops + purée (lime juice, mezcal, cilantro, jalapeño, tomatillo and garlic) + red onion-huitlacoche salsa

GLOBAL AGUACHILE

7. Chilled butterflied poached shrimp + lime/orange juice + Aleppo chile flakes + a topper of baby arugula, pomegranate arils and advieh-spiced roasted chickpeas
8. Chilled butterflied grilled shrimp + purée (lime juice, coconut water, fresh red Thai chile, mint and fish sauce) + a topper of thinly sliced cucumber, feather shredded carrots and fried shallots
9. Chilled butterflied grilled shrimp and thinly sliced poached scallops + lime/yuzu juice + gochugaru + minced candied ginger + a topper of fresh snow pea chiffonade

One Chef’s Take on Aguachile

“A surprising flavor combination is strawberry aguachile with habanero and lime. I paired it with sockeye salmon, resulting in a refreshing dish with an amazing punch.”
—Chris Cosentino, Chef/Partner, Rosalie Italian Soul, Houston