Add the cooked shrimp to a large mixing bowl. Drizzle with lemon juice and a generous pinch of salt, stir well. Add remaining ingredients and the chilled Aguachile broth. Mix well to coat ...

The lime juice is added just before serving, so the shrimp stays crisp, sweet, and tasting like the sea. Aguachile is typically ... and then seared in a pan. Then it's simmered with a sauce ...

One of Los Angeles’s most talented seafood specialists, chef Francisco Leal, who helped develop the menu at Del Mar ...

The decision to actually sell his food came after years of family and friends hyping Rodriguez up during the weekly aguachile feasts he hosted in his backyard. “I started with five pounds of shrimp,” ...

Juice all ingredients for Aguachile broth and mix well, seasoning with salt to taste. Chill and set aside. (If you don't have a juicer, puree until very smooth in a blender or food processor.) Add the ...