'Seafood' on Serious Eats

How to Make Aguachile: The Chili-Spiked Mexican Ceviche

If you love ceviche, then Mexico's aguachile is for you. Traditionally made with raw shrimp, lime juice, chilies, cucumber, and onion, it's served immediately while still totally raw, unlike most other ceviche recipes. It's worth trying the original version, but the dish is a springboard for improvisation. Try the three recipes here, starting from the classic, and then proceeding with two increasingly untraditional versions. More

Scallop Aguachile With Jalapeño, Cucumber, and Avocado

If you love ceviche, then Mexico's aguachile is for you. Traditionally made with raw shrimp, lime juice, chilies, cucumber, and onion, it's served immediately while still totally raw, unlike most other ceviche recipes. In this variation, sweet raw scallops are tossed with lime juice, jalapeño chilies, cucumber, and red onion, then served with tostadas and avocado (and if you like, beer or tequila). More

Artic Char Aguachile With Habanero, Jicama, and Lime

If you love ceviche, then Mexico's aguachile is for you. Traditionally made with raw shrimp, lime juice, chilies, cucumber, and onion, it's served immediately while still totally raw, unlike most other ceviche recipes. In this variation, fresh artic char is tossed with lime juice, habanero chilies, jicama, coriander seed, and red onion, then served with tostadas and avocado (and if you like, beer or tequila). More

Grilled Squid With Olive Oil and Lemon

Grilled squid with olive oil and lemon juice is one of those incredibly simple dishes that captures all the best of coastal Mediterranean cooking—it's economical, uncomplicated, and pristine (assuming your squid is pristine...and it should be). One bite and you'll be transported to a beach in Portugal, drinking cold vinho verde from the bottle and spearing juicy grilled squid bodies with your fork. More

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