By Chef Manual Francisco Cetz Salazar

Translating to chilli water, Aguuachile is a refreshing, flavour-packed staple of the Yucatán state of Mexico. 

Ingredients: (serves 4 people)

• Between 150-180 grams of shrimp per person (shrimp type 31/35).
• Juice of 10 Limons (limes)
• 1 Cucumber
• Chile habanero or serrano (to your heat tolerance)
• 1 bunch Clilantro (reserve some for garnish)
• Salt (to taste)
• Freshly cracked Black Pepper 
• 1 small red onion (sliced)
• 1 Avocado (sliced)

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Step-by-step: 

• Start by peeling and deveining the prawns. 
• Blend the juice of 10 limons with half of the cucumber, chile habanero or serrano (to taste), cilantro, salt and pepper.
• Once you have blended the ingredients you will put it on a bowl and soak the shrimps for approximately 10-15 minutes. 
• Now, slice the other half of the cucumber, add red onion, cilantro and avocado into a bowl, mix well with the blender mixture — adding a little at a time.
• Taste, then tweak the seasoning.  
• Serve and enjoy! 

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About Chef Manuel Francisco Cetz Salazar:

Born in Telchac Puerto, Yucatán, Mexico, Chef Manual Francisco Cetz Salazar, started in the hotel industry at the age of 17 as a steward and chef assistant. Since then, he has worked at the Reef Yucatan for 13 years. He later moved to Cozumel where he worked as a chef in several hotels for 8 years. He finally decided to returned to Telchac Puerto and is now working at Sea Horse Telchac on the citrus-soaked Yucatán Peninsula. Find out more about the beachfront hotel and restaurant at seahorsetelchac.com. 

Photo credit: SEFOTUR