Octopus Aguachile
If you like ceviche, you are going to love aguachile. A true aguachile (chile water) from the Sinaloa region of Mexico, at it's most basic, is made by pouring a spicy puree of chiles and water over raw shrimp, some red onion, radish and cucumber. From there, people add cilantro, lime juice and more but, unlike ceviche, you are going to eat it when the shrimp are still pretty raw - sort of like a spicy, Mexican shrimp sashimi. This requires ridiculously fresh, sushi grade seafood and since that is not always available to us, I like to use cooked seafood (or, you can marinate the raw shrimp/fish in lime juice for an hour or so in advance as you would for a traditional ceviche before adding the aguachile for serving). If you don't like octopus, you can substitute any seafood you like - if you don't want to eat it raw, cook it lightly beforehand. I am not sure I would use $$$ sushi grade tuna, for example, only because its so expensive and this sauce is very s...
