Ceviche gets all the love for raw Mexican seafood. Venture deeper into the cuisine from the Mexican state of Sinaloa to discover why they have the reputation as the “Shrimp Capital.”
To begin, visit Mariscos Mi Mazatlan and order the camarones aguachile ($16.99). Choose the green version for a cleaner, grassier flavor or go red for a little more heat and sweetness.
The dish features raw shrimp dressed with lime juice, salt, and chile peppers garnished with red onion, tomato, cucumber, orange, and a single cooked head-on shrimp.
Know how the sweetness of cooked shrimp goes well with lemon and butter? Raw shrimp needs its freshness highlighted instead. Tropical lime and chile bring forward the pop, while keeping it light enough to scarf down guiltlessly. Red onion and tomato provide cold savory depth, while cool cucumber accentuates the pleasure of eating cold shrimp.
Pair it with a Michelada Especial for a savory, refreshing experience. A Clamato-based Mexican beer cocktail with lime, this version packs a little more umami, possibly due to Maggi Jugo. It also comes garnished with a cooked shrimp.
Mariscos Mi Mazatlan is located at 5601 E. 22nd St. For more information, call (520) 790-2888 or visit mazatlanseafood.com.
Jackie Tran is a Tucson-based food writer, photographer, culinary educator, and owner-chef of the food truck Tran’s Fats. Although he is best known locally for his work for Tucson Foodie, his work has also appeared in publications such as Bon...