I first tasted this bright green aguachiles in Cabo San Lucas at bustling Taqueria Rossy, where it was made with small local scallops just a few hours out of the water. Aguachiles is simply raw shellfish, always sweet and fresh (usually shrimp or scallops, but any very fresh seafood may be used), combined with a vivid sauce and crunchy vegetables just before serving. It is even less “cooked” than ceviche. As the name warns, this aguachiles is very spicy, and for maximum heat and freshest fl