By Chris Malloy – PhoenixNewTimes.com – Photo: Chris Malloy.

Photo: A colorful platter of shrimp Aguachile.

My latest encounter with Mexican food that surprised me was with aguachile. Aguachile is a preparation of uncooked fish in the family of ceviche. Ceviche is common from Mexico down through South America. There has been some speculation that ceviche predates Columbus, that natives to the New World used non-citrus fruit juice to “cook” fish. (Citrus was sailed over by the Spanish.)

Read More