fromwww.nytimes.com
2 weeks agoVideo: 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 Mazatlan, Mexico.
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