#WeeklyDish (No. 25): Camaron Culichi at Casa Valencia

While Mexican seafood restaurants are mostly known for ceviche, there’s a cooked dish that makes fish and shrimp seriously crave-worthy: culichi.

Salsa culichi is a specialty of Sinaloa, Mexico, home to the “Shrimp Capital” Mazatlán. The creamy green sauce features a combination of poblano peppers, onion, garlic, and Mexican cream.

At Casa Valencia, the Camaron Culichi features shrimp swimming in salsa culichi with bubbly cheese on top.

While an Italian nonna might scoff at the idea of cheese on shrimp, the mild stringy cheese in camaron culichi doesn’t hide the shrimp flavor — it only enhances the richness of the creamy sauce.

Even though it depends on green poblano peppers for flavor, don’t worry about the heat — they are less than half as hot as a jalapeño. However, it still packs a grassy, potent green pepper flavor.

The shrimp is served in more than enough sauce, so take advantage of the accompanying corn tortillas to sop it up.

Although fish culichi is also available on the menu, the fish is milder and doesn’t pair quite as nicely. But if you prefer fish, go for it.

Casa Valencia is located at 2660 N. Campbell Ave. and 1825 W. Valencia Rd. For more information, visit casavalenciarestaurants.com.

Jackie is a food writer and photographer native to Tucson. He loves corgis and still thinks rickrolling is funny. If you'd like to stalk him, visit jackietran.com and his Instagram @jackie_tran_.