Aguachile (also guacachile) is a dish from the northwestern Mexican state of Sinaloa, consisting primarily of raw shrimp submerged in a marinade of lime juice, salt, chiltepin chiles, and water. Thin slices of cucumber and red onion are typically added, along with other raw vegetables depending on regional or personal variation.
Traditionally, aguachile is prepared and served in a molcajete, a stone mortar. The dish originated as a simpler preparation made with hot water (agua) and crushed chiltepin chiles (chile), hence the name "aguachile" or "chile water." Over time, the recipe evolved into a cold, acid-based marinade similar to ceviche.
