Aguachile

Aguachile is the most representative dish of Sinaloa, a shellfish-based meal that celebrates the freshness and proximity of the ocean.

By Sinaloa Science Center

Aguachile Sinaloense, Materia, 2020-10-15, From the collection of: Sinaloa Science Center
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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.

Aguachile, Materia, 2020-10-15, From the collection of: Sinaloa Science Center
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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.

Credits: Story

Educational communication<br>Subject, Science Center of Sinaloa<br>https://www.ccs.edu.mx/somosmateria/<br>Research: Mariana López & Sheyla Soto

Credits: All media
The story featured may in some cases have been created by an independent third party and may not always represent the views of the institutions, listed below, who have supplied the content.
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