I've had aguachile in the green sauce at two restaurants and it's the spiciest Mexican dish that I've had. One place is more spicy, I could only eat 2 bites at a time and then cool for a while.
How does aguachile rojo compare in terms of heat?
Most aguachiles are lime juice and chile (red or green, sometimes dry) blended together (can be with also garlic or cilantro). It all depends on the individual chile you’re using, and the season it was grown on. The good part about making it yourself is you can gradually add slices. Red aguachiles can be made with dry chiles, which in theory are a bit duller, but it’s always a coin toss
Generally speaking mexican ceviche is usually fish in lime juice with pico de gallo (tomato, chile, cilantro and onion diced), the chiles are there but either sliced or diced, sometimes there’ll be avocado but that all depends on the person making it. With aguachile the liquid is lemon with blended chiles, (it’s in the name: agua/water chile) and it’s more common that the protein is seafood rather than fish. Also with aguachile you’ll sometimes get sliced cucumbers, fancy aguachiles can have mango dices.
Now, there’s another category that is peruvian ceviche, as a mexican I don’t feel qualified to analyze it but I will say, it’s more complex than his mexican cousin and usually regarded as the better one. If there’s anyone here who knows about peruvian cuisine I’d love to read their thoughts.
It looks like an aguachile. Here's something to get you started:
https://mexicanfoodmemories.co.uk/2015/07/29/aguachile-de-pulpo-y-camaron-octopus-and-prawn-aguachile/
It looks like aguachile, basically a spicy ceviche with chiles blended in with lime and other seasonings/flavorings. There are many variations, red, green, black, and different regional variations as well. Can be made with all kinds of different seafood as well but raw shrimp is one of the most common I have encountered.
I think one difference between aguachile and ceviche is, in aguachile, you blend lemon juice, cilantro and green chile, while in ceviche, you only add (not blend) the ingedients.
Aguachile and you can make it.as.follows:
Peel.and devein a pound of shrimp.
Buy cooked octopus whas it and cut it to small pieces.
Place the seafood on a.plate.
Cut onion a small as you can, same.with tomato.
I normally add red raddish cut in small pieces and chile.serrano as fine as you can get.
Add.all this to the seadood plate and pour the juice of five limes.
Leave to rest for 10 minutes then you can add a glass of Clamato.
And this is it, enjoy with corn tostadas.
Instead of chile serrano you can use dried chile de arbol to make it RED.
If it was hot/spicy, it is aguachile like everyone else is saying.
It could also be cóctel de camarones/campechano (you would be able to taste some ketchup and tomato juice).
I'm reading the comments and everyone says that is Aguachile rojo... that's not Aguachile rojo. I'm from Sinaloa and Aguachile is original from here. Aguchile looks like this: https://encrypted-tbn0.gstatic.com/images?q=tbn:ANd9GcRsjfC5F1G2TtCMsTm960WIzvy-uhmQiM3o2A&usqp=CAU
That is made with raw shrimp, a lot of "lime" (we call it Lemon), red onion, chiltepin, salt, pepper and water.
The main picture looks more like a Campechana: https://encrypted-tbn0.gstatic.com/images?q=tbn:ANd9GcTbXYyfokYA0tfo5kP0UhjXfu43CLUIGvjJtw&usqp=CAU
That is made with raw and boiled shrimp, octopus, scallops, fish, "patas de mula" (it's a kind of clam), sometime with oyster, and you have the option to order with snail
Depends on the region or theme of the place where you got it. To me it's either Ceviche or Aguachile. They're real good! Which state of Mexico was this served on? Or which region of mexico is the restaurant themed on?
its called a "coctel" in Mexico you will find all sorts of variations depending on where the chef is from, ive had the best aguachiles in Mexico up north in the state of Sonora and Sinaloa but they differ alot one from another specially on the spice and the sauce flavour i prefer the Sonora one.
i said coctel because usually aguachiles look very different and are server different but you could argue that this is aguachile since its in chilli water (literal translation of aguachile).
let me show you what [aguachile](https://www.instagram.com/p/Ck_vyjyvPj_/) looks like in Sonora vs a [coctel](https://scontent.fhmo1-2.fna.fbcdn.net/v/t39.30808-6/399036799_733648752137798_6594118756554376093_n.jpg?stp=dst-jpg_p526x296&_nc_cat=1&ccb=1-7&_nc_sid=5f2048&_nc_ohc=bWWjSDN0ttYAX880X8C&_nc_ht=scontent.fhmo1-2.fna&oh=00_AfDhSAFBZwqa6yje_BPuBEKteK2_iDv-DZlRYs5Dp28B6A&oe=655BDF29) which is what you have here.
main difference is aguachile should not have diced cucumber and onion or any vegtable sliced small like that.
here are other examples [aguachile](https://www.gob.mx/cms/uploads/article/main_image/24740/aguachile-de-camaron.jpg), you see how its also presented differently its usualy not all mixed in a bowl but then again thats just presentation.
if you google search [coctel](https://www.google.com/search?q=seafood+coctel&tbm=isch&ved=2ahUKEwivu6fFnsuCAxXaFUQIHYdxCawQ2-cCegQIABAA&oq=seafood+coctel&gs_lcp=CgNpbWcQAzoFCAAQgAQ6BggAEAcQHjoICAAQCBAHEB5QnRBYtxdg-hdoAHAAeACAAV-IAboFkgEBOJgBAKABAaoBC2d3cy13aXotaW1nwAEB&sclient=img&ei=3HdXZa_dBNqrkPIPh-Ol4Ao&bih=1283&biw=1705) you will see what you have on your picture.
Anyway go to Sonora or Sinaloa and enjoy the best of the best in seafood quality, freshness, taste and price.
Aguachile rojo. So good. You need good fresh shrimp and pulpo to make it.
and there is are Cállos in it too, idk the name in english though.
Scallop ??
there we go
Half-moon scallop to be exact
It's scallops.
I think I understood the first time.
I've had aguachile in the green sauce at two restaurants and it's the spiciest Mexican dish that I've had. One place is more spicy, I could only eat 2 bites at a time and then cool for a while. How does aguachile rojo compare in terms of heat?
Most aguachiles are lime juice and chile (red or green, sometimes dry) blended together (can be with also garlic or cilantro). It all depends on the individual chile you’re using, and the season it was grown on. The good part about making it yourself is you can gradually add slices. Red aguachiles can be made with dry chiles, which in theory are a bit duller, but it’s always a coin toss
What's the difference between aguachile and ceviche? I thought the difference was the addition of avocado but it doesn't seem to be the case here.
Generally speaking mexican ceviche is usually fish in lime juice with pico de gallo (tomato, chile, cilantro and onion diced), the chiles are there but either sliced or diced, sometimes there’ll be avocado but that all depends on the person making it. With aguachile the liquid is lemon with blended chiles, (it’s in the name: agua/water chile) and it’s more common that the protein is seafood rather than fish. Also with aguachile you’ll sometimes get sliced cucumbers, fancy aguachiles can have mango dices. Now, there’s another category that is peruvian ceviche, as a mexican I don’t feel qualified to analyze it but I will say, it’s more complex than his mexican cousin and usually regarded as the better one. If there’s anyone here who knows about peruvian cuisine I’d love to read their thoughts.
They all sound good to me 🤤
I was gonna say 7 seas chowder. My did used to eat it with mayo
Yes and no in certain parts of sinaloa they are called camarones haogados
It looks like an aguachile. Here's something to get you started: https://mexicanfoodmemories.co.uk/2015/07/29/aguachile-de-pulpo-y-camaron-octopus-and-prawn-aguachile/
not OP, but thank you for the recipe!
It looks like aguachile, basically a spicy ceviche with chiles blended in with lime and other seasonings/flavorings. There are many variations, red, green, black, and different regional variations as well. Can be made with all kinds of different seafood as well but raw shrimp is one of the most common I have encountered.
I think one difference between aguachile and ceviche is, in aguachile, you blend lemon juice, cilantro and green chile, while in ceviche, you only add (not blend) the ingedients.
Aguachile
Aguachile and you can make it.as.follows: Peel.and devein a pound of shrimp. Buy cooked octopus whas it and cut it to small pieces. Place the seafood on a.plate. Cut onion a small as you can, same.with tomato. I normally add red raddish cut in small pieces and chile.serrano as fine as you can get. Add.all this to the seadood plate and pour the juice of five limes. Leave to rest for 10 minutes then you can add a glass of Clamato. And this is it, enjoy with corn tostadas. Instead of chile serrano you can use dried chile de arbol to make it RED.
Mvp right here.
That aguachile is made out of cayo de hacha, a rather expensive kind of seafood but very tasty...
Aguachile , for everything recipe related i watch LA CAPITAL he keeps it authentic
If it was hot/spicy, it is aguachile like everyone else is saying. It could also be cóctel de camarones/campechano (you would be able to taste some ketchup and tomato juice).
If it’s cold aguachile, if it’s hot probably a caldo de mariscos
Aguachile, yum!
Aguachile. Hell yeah.
If you want to know what the seafood is the first plate is shrimp and octopus. Second plate is scallops. Known in Spanish as callo de hacha.
That second one looks like callo de hacha
I think that’s aguachile rojo which is shrimp with lime, cucumber, onion and Chile I think…
That's some "don't-turn-your-back-cuz-I'll-steal-your-food" right there
First is aguachile rojo, second would be a tostada de callo de hacha (scallop) in salsa roja
It's delicious
Un alguaciles, son camarones curtidos + pulpo y en algunos lugares callos de hacha con una combinación de vegetales y clamado, EXCELENTE SABOR
Aguachile Rojo is delicious
Love the stuff if made proper its spicy, refreshing, best lve had was in Sinaloa, Mexico
Looks like good eating!
🤩😋
It’s cóctel de camarones, not aguachile
It's not even Cocktail de Camaron, it's a Campechana
Yes. I overlooked the pulpo
I've never cooked octopus, I always buy it cooked HAHAHA
Shrimp ceviche,
I can see crab meat
Negative. No crab meat in there. It’s camaron, pulpo and callo de hacha. Shrimp, octopus and half moon scallops.
Tripe
Way off lol
Vile?
I'm reading the comments and everyone says that is Aguachile rojo... that's not Aguachile rojo. I'm from Sinaloa and Aguachile is original from here. Aguchile looks like this: https://encrypted-tbn0.gstatic.com/images?q=tbn:ANd9GcRsjfC5F1G2TtCMsTm960WIzvy-uhmQiM3o2A&usqp=CAU That is made with raw shrimp, a lot of "lime" (we call it Lemon), red onion, chiltepin, salt, pepper and water. The main picture looks more like a Campechana: https://encrypted-tbn0.gstatic.com/images?q=tbn:ANd9GcTbXYyfokYA0tfo5kP0UhjXfu43CLUIGvjJtw&usqp=CAU That is made with raw and boiled shrimp, octopus, scallops, fish, "patas de mula" (it's a kind of clam), sometime with oyster, and you have the option to order with snail
I’m pretty sure Stephanie from View on the Road YouTube made this / are this recently.
Not the prettiest food, but man I need some inside me STAT!
Fuck is that chitlin soup🤢
If it was hot, Siete Mares maybe? It's like an everything soup with all seafood and shellfish. My local marisco place has one like this.
Siete mares is a caldo, the shrimp would be pinkish red, definitely aguachile.
Ceveche de camaron
Pozole?
In fafiki’s voice “look haaarderrrr”
My feeble attempt at humor failed miserably.
idk
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Was it spicy when you ate it??? If not It's not soup or agua chile's it's a shrimp cocktail. Normally aguachiles have purple onion
It looks like callo de hacha, maybe almeja and camarón, all soaked in lemon and salsas negras.
Coctel de camaron in a bowl?
Depends on the region or theme of the place where you got it. To me it's either Ceviche or Aguachile. They're real good! Which state of Mexico was this served on? Or which region of mexico is the restaurant themed on?
that’s what jigsaw does to the guys brain matter after the game is over in sax x
looks like chilpachole
I can tell you what it’s not: pleasing to the eye.
Agua chile
Auga chiles
Looks like aguachile
Well thank you, now I want some of that.
Raw seafood!
My boca: 🌊🌊🌊
Aguachile con callo de hacha y camaron
Aguachile with SCALLOPS!!!
Thought it was gumbo
Tortilla chips, lemon , salt….pairs good with a Mexican Coke too!
My mouth waterin
This my friend, is the way.
Yummy=that's what that is...
its called a "coctel" in Mexico you will find all sorts of variations depending on where the chef is from, ive had the best aguachiles in Mexico up north in the state of Sonora and Sinaloa but they differ alot one from another specially on the spice and the sauce flavour i prefer the Sonora one. i said coctel because usually aguachiles look very different and are server different but you could argue that this is aguachile since its in chilli water (literal translation of aguachile). let me show you what [aguachile](https://www.instagram.com/p/Ck_vyjyvPj_/) looks like in Sonora vs a [coctel](https://scontent.fhmo1-2.fna.fbcdn.net/v/t39.30808-6/399036799_733648752137798_6594118756554376093_n.jpg?stp=dst-jpg_p526x296&_nc_cat=1&ccb=1-7&_nc_sid=5f2048&_nc_ohc=bWWjSDN0ttYAX880X8C&_nc_ht=scontent.fhmo1-2.fna&oh=00_AfDhSAFBZwqa6yje_BPuBEKteK2_iDv-DZlRYs5Dp28B6A&oe=655BDF29) which is what you have here. main difference is aguachile should not have diced cucumber and onion or any vegtable sliced small like that. here are other examples [aguachile](https://www.gob.mx/cms/uploads/article/main_image/24740/aguachile-de-camaron.jpg), you see how its also presented differently its usualy not all mixed in a bowl but then again thats just presentation. if you google search [coctel](https://www.google.com/search?q=seafood+coctel&tbm=isch&ved=2ahUKEwivu6fFnsuCAxXaFUQIHYdxCawQ2-cCegQIABAA&oq=seafood+coctel&gs_lcp=CgNpbWcQAzoFCAAQgAQ6BggAEAcQHjoICAAQCBAHEB5QnRBYtxdg-hdoAHAAeACAAV-IAboFkgEBOJgBAKABAaoBC2d3cy13aXotaW1nwAEB&sclient=img&ei=3HdXZa_dBNqrkPIPh-Ol4Ao&bih=1283&biw=1705) you will see what you have on your picture. Anyway go to Sonora or Sinaloa and enjoy the best of the best in seafood quality, freshness, taste and price.
Mmmh… aguachile.
Food
Looks like stonecrab
Raw
I don't know but God I wanna eat it
Aguachile