I was in Mexico almost a month ago. (WHA!!) Time is flying. The thing I wanted the absolute most the minute I landed was aguachile. I knew that it was something that I’d probably find a lot of in Cabo. If you’re unfamiliar with what aquachile is, it’s simple. Think of it like a super spicy Mexican ceviche but with lime (vs. tomato). And most times the shrimp hasn’t marinated and “cooked” all the way through in the lime juice. The important thing when eating/making aguachile is that the shrimp you use must never have been frozen. We’re talking super fresh, sushi-grade shrimp. This is easily found at a really good fish market. Even Whole Foods will have this. If you’re a little freaked out about this, then no worries. Simply boil the shrimp until pink and proceed with the marinade. The term “aguachile” comes from when you mash the jalapeño and then add a bit of water to it, translating literally to aguachile. When you go to a restaurant in Cabo, they serve this plate to you with a few bags of the best tostadas ever. And beer. So much beer. If you’re in the mood for a quick …

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