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Shrimp Aguachile – The New York Times

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Shrimp Aguachile – The New York Times

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Shrimp Aguachile

Aguachile, the bright and punchy seafood dish from coastal Sinaloa, Mexico, gets its name (which translates to “chile water”) from the vibrant blend of chiles, lime juice and salt that transform the sweet flesh of raw shrimp into tender, tart flavor bombs.

I love making shrimp aguachile because it really takes me to a place. For me, that place is Mazatlán, Mexico. Every summer, we would go — you’re sweating because it’s hot out and it’s summer, but you’re also sweating because maybe you’ve just taken a bite of aguachile and it packs a punch. Aguachile means chile water, so this is a very spice-forward dish. Pair this with beer and close your eyes. And you are seaside in Mazatlán, Mexico.

Aguachile, the bright and punchy seafood dish from coastal Sinaloa, Mexico, gets its name (which translates to “chile water”) from the vibrant blend of chiles, lime juice and salt that transform the sweet flesh of raw shrimp into tender, tart flavor bombs.

By Nyt Cooking

November 13, 2025

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