Aguachile is originally from Mazatlán and the northern Pacific coast of Mexico and is considered the Mexican version of ceviche. Aguachile or “spicy water” (agua = water, chile = well, chile) is a water-based citrus sauce that you pour on top of raw seafood, especially shrimp (prawns), scallops, and fish. It tends to have four main ingredients: Key lime, fresh chile, cilantro (coriander), and cucumber and is served with sliced onions and sometimes more cucumber as a garnish. The celery and tomatillo add lightness and freshness, making the dish a bit more complex. The aguachile should be made as close to serving as possible. You can plate in one large platter served for the table or in individual portions and it’s served with crispy tostadas.

Here’s how it works:

Step 1: Reach out to us at info@thegastroroom.com or fill out the contact form with what you’d like to make, in this case probably Red Snapper Aguachiles, and we can schedule a time that is convenient for you. 

Step 2: After we are both organized, we will send a PayPal invoice or Venmo request to secure your online class, which is $35 USD.

Step 3: We will send you an ingredient list, the basic recipe to work with during our class, as well as any other things you will need, i.e. a blender, pans, etc. We will also send the link to Zoom or Skype which we will be using so we can connect virtually.

Step 4: Enjoy a fantastic home-cooked meal that you can impress your friends and family with for years to come!

We accept all of the following payment methods via PayPal as well as Venmo, account deposits directly (if in Mexico).