Aguachile, meaning 'chili water,' is like ceviche but packs a fiery punch. Once the shrimp and scallops are cured in lime, you submerge them in a spicy broth that lives up to its name.
My first taste of aguachile was in Los Angeles a few years ago, and I was thrilled to rediscover it back in NYC's Jackson Heights at Mariscos El Submarino, a Mexican seafood restaurant specializing in aguachiles, cócteles, ceviche, and other freshly prepared dishes. Aguachile, meaning"chili water," is a dish from Sinaloa, México, is similar to ceviche but with a focus on spiciness.
: Thinly slice the red onion and radish and place into a bowl with ice water. This takes some of the harsh raw onion bite away from the onions and helps both the onions and radish stay very crisp. Thinly slice the cucumber and avocado and set aside along with a squeeze of lime and a pinch of salt.: After a half hour has passed, strain the lime juice from the scallop and shrimp and place into a blender along with the soy sauce, garlic, cilantro, jalapeño, serrano, and a pinch of salt.
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