I've been seeing shades of pink all over the city. So when I tried an Aguachile at Coyoacan Market the other week (a traditionally green dish from the coast of Sinaloa) I wanted to make it pink.
Similar to ceviche, Aguachile uses the process of curing seafood in a fresh liquid concoction of minced serrano chile, cilantro, cucumber and of course, lime! To make it pink, I found vibrant plums that were still very sour in the skin, juicy Mexican limes, dried chiles de arbol and a red beet to extract for that brilliant fuchsia intensity. I stuck with a few traditional elements (cucumber, cilantro and serrano) for the sake of nostalgia and blended a spiky and refreshing pink 'agua' to submerge the king prawns, plum slices and cucumber.
The result was a little different to what I intended but was tasty none the less! The flavour of the plums sweetened in the mix and the colour of the earthy beets bled into the plump prawns. Serve this pink Aguachile on a flame toasted corn tortilla with a sprinkle of white sesame seeds.
