Kristina Kurek (she/her) is a Recipe Developer for several Hearst publications, including Good Housekeeping, Women’s Health and Prevention. In her nearly 30 years cooking professionally, she’s had her ...

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Aguachile is best immediately after it’s made, so don’t make more than you intend to serve and eat. Gabriela Cámara suggests enjoying it with tostadas or tortilla chips and beer, mezcal, tequila or ...

“You want to make an aguachile?” asks Gabriela Cámara. “Well, what do you have that’s delicious? Then make that aguachile.” On top of all that, Cámara also makes a mean aguachile. “Aguachile is from ...

Our take on the Mexican-style ceviche uses cooked prawns and coconut water. It's equal parts fiery and refreshing. Tomatillos are quite hard to find in the UK, but it's the traditional ingredient used ...

Aguachile is a Mexican dish made of shrimp that have been submerged in liquid seasoned with peppers, acid in the form of lime juice, salt, plus slices of cucumber and slices of onion. It’s essentially ...

The Tex-Mexplainer series explores the ingredients, techniques, history, and culture of Mexican food in Texas. Aguachile can be a refreshing dish, but its invigorating effect comes at a price. “Chile ...