Aguachile is a Mexican dish made of shrimp, submerged in liquid seasoned with chili peppers, lime juice, salt, cilantro, and slices of onion. … The origin of aguachile lies in the coast of Sinaloa, originally made with boiled water and chiltepines, small round peppers chilies from the state.
The most classic version is made with fresh raw shrimp, cucumber, red onion, lime juice, and chilies (typically serranos or jalapeños) that have been pulverized with some water—hence the name.
According to French encyclopaedia Larousse, aguachile is a type of Mexican ceviche that hails from the state of Sinaloa.
Let me tell you that, if you love ceviche, then Mazatlan’s aguachile is going to drive you nuts.
Traditionally made with raw shrimp, lime juice, chilies, cucumber, and onion, it’s served immediately while still totally raw, unlike most other ceviche recipes.
A dish seasoned with chili peppers, lime juice, salt, cilantro, and slices of onion, fresh vegetables such as cucumber are usually added too.
If you travel to Mazatlan, you must try “Aguachile de Camarón”.