| COVER STORY |
Aguachile—which translates to “chile water”—is a version of ceviche usually made with shrimp. But as Jim Peyton of Lo Mexicano Consulting notes, “It usually consists of very fresh, raw shrimp laid on a plate and bathed with a pureed mixture of lime juice, chile and salt…Since finding shrimp of the proper freshness (sashimi quality) is often difficult, I tried making the dish with perfectly fresh fish. The result was terrific!” Like traditional Peruvian-style ceviches, aguachile is cured in citrus juices. The difference? “The acidity is toned back in favor of commanding green-chile heat, and salted vegetables like cucumbers and onions contribute a potent yet watery broth of sorts for the shrimp to bathe in,” an article by food writer Max Falkowitz at tastecooking.com explains.
Baja Lounge’s Mango Aguachile
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| el restaurante
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