So, The Aguachile began to tour the country until it reached Mexico City, where today it is one of the main dishes and more orders by the inhabitants and tourists, such as Rosalia. Likewise, there are more and more places specialized in this dish throughout the country, and is used as an entrance or, as a strong dish, without being stomachly intense.
There are at least six types of Aguachile.Steve Russell / Getty Images.
What types of Aguachile exist?
Although they exist Various ways to prepare the Aguachileall are based on the same ingredients: water, Chile (chiltepín, preferably) and shrimp. The rest of the elements varies, but they are usually lemon, cucumbers, salt and pepper. Here we list at least six types of Aguachile:
Red Aguachile
In this case, Chiltepín Chile is replaced by Chile Piquín, hence the tone of this particular saucer. It is usually a common type of spicy in almost the whole country, but there are also other red chiles that can be added to This type of Aguachile As tree or Chile Serrano Chile, the important thing is that it is quite spicy. In this case, two types of onions are also used: white and purple as strong flavors predominate in preparation. Another important element is English sauce, unique in its kind in Mexico.
Green Aguachile
Another of the most common aguachiles is greenknown as «mestizo» that arose specifically, in the colony and resort to the use of water and lemon to sew the shrimp, it must also bring salt and pepper, because it is what gives it the characteristic flavor and color, not not forgetting other elements such as coriander, avocado and serrano chili, as long as they grant the greenish tone and acid taste. Without a doubt this is one of the favorites of the experts, who have made it very popular in the country.
Fish Aguachile
Definitely, One of the most exotic is Aguachile of white fish that has different ingredients in addition to fish. It carries Chile Serrano, purple onion, avocado, coriander and lemon, the «typical», but also other foods such as avocado, green tomato and olive oil. This is somewhat drier and is served in a form Gourmetthat is, in less quantity, although enough for its function as an entry into a menu, it is enough.
Black Aguachile
For lovers of intense flavors, Black Aguachile becomes the favorite. This one carries English sauce, pepper and habanero Chile, which makes it one of the strongest; Likewise, the lemon cannot cook the shrimp for a long time, since it can generate a somewhat intense flavor that when combined with the other elements cause more acidity or, a strong bitter seasoning. The final color of this Aguachile is between purple, brown and black, so it usually carries out tomato puree in minimum amounts and black pepper.
Vegan Aguachile
This version is not very common, but it is an alternative for vegans since it does not wear shrimp, but mushrooms. It also carries garlic, onion, cucumber, mountain peppers, English sauce (although it can be omitted), avocado and pepper. This is done in the same way as others, but mushrooms should not be cooked much in lemon or taste can become bitter, rather than acid.
Aguachile Sinaloense
This is the most common and loved aguachile throughout Mexicobecause it is a cold and fresh dish and this influences the taste, even there are those who place it in an ice cube to use it completely fresh because it hardens the skin and allows the spicy and lemon to permeate more intensely in the meat of each shrimp.