Shrimp pineapple aguachile

Photography and styling by <a href=http://www.evakosmasflores.com/>Eva Kosmas Flores</a>

Aguachile, which translates to chile water, is a type of Mexican ceviche made by mashing serrano or jalapeños with water, explains Denver-based recipe developer Julia Heffelfinger. If you have extra time, it’s worth letting the shrimp sit in the marinade longer (an hour is ideal) so that the flavors can really penetrate the seafood, she says. Pro tip: Tell your fishmonger that you are looking for fresh, never-frozen shrimp and ask him or her to devein them. You can also use sliced scallops or sea bass. And if you are sensitive to spiciness, add the sliced serrano peppers sparingly. Serves 4 to 6

Shrimp and pineapple aguachile

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