Aguachile, a 100% Sinaloa dish that begins in the mountains

Mazatlán.- Aguachile is one of the most recognized dishes in Mexican gastronomy, a 100 percent Sinaloan dish whose history begins in the mountains and not on the coast, with meat and not shrimp. Here is his story.

Aguachile originated in the mountains of Sinaloawhere in the beginning it was prepared with meat pounded in boiling water to which chiltepines were added, giving it a spicy touch.

Come read Since there is no seafood from Mazatlán, it does not exist, and the ‘foddies’ know it – Punto MX

It migrated to the coasts, where since the 1970s the fishing industry of Sinaloa and was key to creating the classic shrimp aguachile that we know.

The two versions of Sinaloan aguachile

There are two main versions that explain the creation of this seafood dish, the first indicates that Japanese immigrants inspired the middle class of Sinaloa to eat recipes with raw seafood and later they gave it a Mexican touch with lemon and chiltepín.

The second version indicates that the fishermen of this region lived in isolation and ate this mixture of seafood and chili from behind. Later, the recipe reached the cities and central valleys where it became popular.

Over time, the aguachile recipe has been modernized, with other chiles, with more vegetables, with other sauces, but the traditional one is everyone’s favorite, and it is closer to the original recipe.

Do you know how to prepare aguachile sinaloense?

Here we leave you the recipe, made by chef Fernando Gómez Hemke:

Ingredients

• 1 kg of shrimp
• 1 kg of lemon
• 3 garlic cloves
• whole pepper
• 4 serrano chiles
• 1 red onion
• 1 cucumber

Preparation

You will cut the cucumber into half moons; julienne cut onion; you will grind the chili with a little lemon, garlic, pepper and salt; You will cut the shrimp into a butterfly shape, arrange them on a plate, add the chili, lemon and that’s it.

Download our App for free