The origins of aguachile date back to the mountains of Sinaloa, where it was originally prepared with ground meat in boiling water, to which chiltepin chilis—characteristic of the region—were added to spice it up.
detalle, Aguachile Sinaloense (2020-10-15) by MateriaSinaloa Science Center
Over time, the recipe migrated to the coasts of Sinaloa where meat was quickly replaced with shrimp, which was seasoned with lime.
There are different ways to prepare Aguachile, and it may vary depending on the ingredients and salsas that you decide to add.
Aguachile (2020-10-15) by MateriaSinaloa Science Center
The traditional variety sticks closer to the original recipe and is prepared with water, chiltepin chili and raw shrimp. There is also red, green and black aguachile, prepared not only with raw shrimp, but also with cooked shrimp, octopus, clams and other shellfish.
Educational communication<br>Subject, Science Center of Sinaloa<br>https://www.ccs.edu.mx/somosmateria/<br>Research: Mariana López & Sheyla Soto