Aguachile

A bright seafood preparation cured with chile, citrus, herbs, and salt.

Aguachile matters because it gives guests a clearer way to read a menu: not only what is being served, but what kind of technique, texture, memory, or hospitality decision is behind it.

It is commonly used for shrimp, fish, or scallops served cold.

THT can adapt the idea with Dominican citrus, local seafood, and tropical herbs.