If you like ceviche, then you'll love Mexico's chili-spiked version.
This one had cooked octopus, a lime-and-chile dressing, cucumber, onions, and minced herbs.
One of the most interesting things about aguachile is that, unlike most ceviches, which are marinated for about 15 to 30 minutes for optimal curing time , aguachile is meant to be served immediately upon tossing the shrimp with the lime, which means it's just about sashimi-raw when you eat it. I wanted to create a recipe that was as traditional as possible, since it's not the most well-known of ceviche types, but then I also wanted to create a couple variations that stick to the same water-chile base while otherwise using different seafood and flavorings. For those who can't find raw shrimp that are good enough to serve this way, feel free to try one of the variations below.
I also followed the advice of a couple recipes I had seen online, and sprinkled the shrimp with salt, then let them stand in the refrigerator for an hour or so while I prepared everything else. I took this step with the seafood on all the recipes here: I figured it might help, given the minimal curing time with lime juice, to let the salt cure the seafood lightly.
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