Aguachile facts for kids
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| Place of origin | Mexico |
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| Region or state | Americas |
| Associated national cuisine | Mexico |
| Main ingredients | Shrimp, onion, lime juice and chili peppers |
Aguachile (say "ah-gwah-CHEE-leh") is a super fresh and spicy Mexican dish. Its name means "chile water" in Spanish. It's made with raw shrimp that are "cooked" in a special liquid. This liquid is full of flavor from chili peppers, lime juice, salt, and cilantro.
You'll also find fresh slices of cucumber and onion in it. Aguachile is a popular seafood dish from the western part of Mexico. It's often prepared using a traditional tool called a molcajete.
Contents
What is Aguachile?
Aguachile is a type of ceviche, which means it uses citrus juice to "cook" raw seafood. The main ingredient is fresh shrimp. These shrimp are soaked in a spicy, tangy sauce. This sauce is what gives aguachile its unique kick!
Key Ingredients
The most important parts of aguachile are:
- Shrimp: These are usually raw and very fresh.
- Lime Juice: This is what makes the shrimp change color and texture. It's like a natural cooking process!
- Chili Peppers: These add the heat. Different types of chilies can be used.
- Cilantro: This herb adds a fresh, zesty flavor.
- Cucumber and Onion: These are sliced thin and add a refreshing crunch.
Where Does Aguachile Come From?
Aguachile started on the coast of Sinaloa, a state in western Mexico. Long ago, it was made a little differently. People used boiled water and small, round chili peppers called chiltepines. These chilies are very spicy and grow wild in Sinaloa.
Over time, the recipe changed. People started using lime juice instead of boiled water. This gave the dish a brighter, fresher taste. Today, aguachile is a favorite dish all over Mexico, especially in coastal areas. It's known for being a refreshing and exciting meal.
How is it Made?
Making aguachile is quite simple, but it needs fresh ingredients.
- First, the shrimp are cleaned and sometimes butterflied (cut open).
- Then, they are placed in a bowl with thin slices of cucumber and onion.
- Next, the special "chile water" is made. This involves blending chili peppers, lime juice, salt, and cilantro.
- This spicy liquid is poured over the shrimp and vegetables.
- The dish is then left to sit for a short time. This allows the lime juice to "cook" the shrimp. It also lets all the flavors mix together.
- Aguachile is usually served right away. It's often enjoyed with tostadas (crispy tortillas) or tortilla chips.
See also
In Spanish: Aguachile para niños
