love it! Do you think there’s any relationship (besides a culture’s affinity for chilled seafood) between the shrimp coctel and aguachile, the sinaloan raw shrimp dish?
Good question! I’m not an expert in Sinaloan food or aguachile, so I’m not really qualified to answer. But my impression is that aguachile is a relatively recent invention, so its creators would have been aware of the shrimp cocktail.
That said, aguachile is pretty significantly different, and as you say the only thing it really has in common with cocteles is its coolness. So my guess is the relationship is extremely tenuous.
Thank you for validating my life long aversion to the current American shrimp cocktail. I look forward to trying your authentic version.
love it! Do you think there’s any relationship (besides a culture’s affinity for chilled seafood) between the shrimp coctel and aguachile, the sinaloan raw shrimp dish?
Good question! I’m not an expert in Sinaloan food or aguachile, so I’m not really qualified to answer. But my impression is that aguachile is a relatively recent invention, so its creators would have been aware of the shrimp cocktail.
That said, aguachile is pretty significantly different, and as you say the only thing it really has in common with cocteles is its coolness. So my guess is the relationship is extremely tenuous.