Aguachile and ceviche, while similar in featuring raw seafood in a lime marinade, have distinct origins and characteristics. Ceviche, originating from Peru, is known for its marination process that 'cooks' the seafood in citrus for a brief period, yielding a softer texture. In contrast, aguachile, a Mexican specialty from Sinaloa, prioritizes a spicier flavor profile through the use of a dressing called chile water, which includes crushed chilies, served immediately to maintain a raw texture. Regional variations exist, deepening the distinctions further between these popular dishes.
Ceviche, which hails from Peru, features raw fish marinated in citrus juice for 20-30 minutes, while aguachile consists of seafood mixed with lime juice and served immediately, resulting in a different texture.
Aguachile is a Mexican dish, particularly from Sinaloa, characterized by the usage of a dressing known as chile water, made from crushed peppers, offering spicier flavors.
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