Aguachile
Aguachile is a Mexican seafood preparation associated with Sinaloa, combining chile and lime with ingredients such as shrimp, cucumber and onion. It is commonly served very fresh, rather than relying on a long marinade.
Context
Citrus changes seafood’s texture but does not reliably destroy pathogens. An aguachile made with cooked shrimp is an adaptation, and should be described that way rather than presenting lime as a safety treatment.
Example
For a cooked-shrimp adaptation, chill properly cooked shrimp and dress just before service with lime, chile, sliced cucumber and onion. Keep seafood refrigerated until serving.
How THT uses it
THT can explore this bright flavor combination with Dominican citrus while naming its Mexican reference and clearly distinguishing a cooked adaptation.