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My recipe for Aguachile: the perfect antidote for your "What am I serving to my friends for lunch this weekend?" springtime blues.

You will love this simple video. It makes the whole world of seafood aguachile a breeze. Aguachile, a popular seafood dish that originated from the Pacific coast, particularly in the states of Sinaloa and Nayarit in Mexico, is a combination of fresh seafood, chiles, lime and cucumber. The word aguachile means “chile water,” and it has become one of Mexico's most beloved and traditional dishes.

While the origins of aguachile’s recipe are not widely documented, it is often said that the dish was created in fishing communities, where people would marinate freshly caught shrimp or other seafood in a mixture of lime, salt, chile and water. These ingredients not only gave the dish its sharp and tangy flavors, they also effectively preserved the seafood in the hot and humid climate of the region.

Over the years, aguachile has become a staple of Pacific Mexico's cuisine, and its cultural significance has extended beyond Mexico. Today, the dish has been reinvented in various ways, with chefs incorporating octopus, squid, and a whole world of other ingredients to add depth to the dish's flavor. Aguachile is celebrated for its cultural and historical importance as well as for its versatility and continued popularity, both in Mexico and abroad.

Watch the video below and make my oyster version. You will need a blender and these ingredients: