Aguachile

Aguachile is the northwest's answer to ceviche and, done properly, considerably more aggressive. Raw shrimp are butterflied and laid in a shallow dish; over them goes the aguachile itself - lime juice blended with chiles, classically the tiny, incendiary chiltepin of the Sonoran and Sinaloan hills, or serrano for the familiar green version - with slivers of red onion and cucumber laid on top. Unlike ceviche, it is not left to cure: the plate is assembled and eaten within minutes, so the shrimp stay translucent and sweet and the heat arrives undiluted. Tostadas or saltines carry it; a cold beer or michelada is structural rather than optional. Variations have multiplied - black aguachile with soy and chile negro, versions with scallops, octopus or sliced fish - but the green original from Sinaloa remains the benchmark. Marisquerias across Culiacan, Mazatlan and the coast serve it all day, and the best are unglamorous rooms with plastic chairs, a loud sound system and shrimp bought that morning.

What's there

• The raw shrimp - butterflied and translucent under lime.
• The chile blend - chiltepin or serrano blitzed with juice.
• The build - onion, cucumber and immediate service.
• The marisqueria scene - loud rooms, cold beer, plastic chairs.

When to go

Year-round, though shrimp season and freshness vary - locals eat it most enthusiastically in the warmer months. Midday to late afternoon is when marisquerias are best.

What to expect

The chile level is serious and not negotiable in traditional houses - ask for it milder if unsure. This is raw seafood: eat where turnover is high and the room is busy. Not for shellfish allergies, obviously.

Nearby

Mazatlan's malecon and Culiacan's marisquerias serve the reference versions; the whole northwest coast follows.