Hey man, I know this vid is a couple years old, but I came across a pretty legit Latina lady who swore you should "cook" your seafood for 1-1/2 hours, dump the juice to get rid of any undesirable flavors that leech out of the seafood, and then add the marinade which of course has lemon or lime in it as well. Personally I've never done that when I've made ceviche, but I'm going to try it next time. I like your method. Didn't think about using the radish which is a fantastic idea! Nice work!! Best Aguachile I've ever had was at the fish market on Redondo Beach Pier. So crazy good! And also, you could marinate shrimp in lemon or lime juice for 1-2 hours, drain it and then add the shrimp to some fresh Pico de Gallo. I've done that many times with white fish. Talk about addicting!!!
He did mentioned it was a replacement for salsa maggi …. Spot on, he is taking out the strong flavor of the onion which some times is done with lime juice so spot on again but with a twist
@@ChiliPepperMadness the salsa that people from Sinaloa eat with this type of shrimp literally has soy sauce, vinegar and Worcestershire sauce in it so this lady doesn't really know what she's talking about lol
This is more of an American style shrimp aquachile. I don't know any Mexicans that put soy sauce or worchestershire sauce in their aguachile. Shrimp ceviche is a different dish. But I must say, it looks delicious 😋.
Bruh don't listen to what anyone in the comments is saying about "traditional recipe" especially when there's 32 different states in Mexico that make the same dishes but completely different in flavors spices and recipes.
