Scallop and Tomatillo Aguachile

Aguachile—literally, “chile water”—is a classic recipe from Sinaloa in the northwest of Mexico, and is typically made with raw shrimp and fresh chiles pureed with water. But the concept has traveled throughout the country. It’s generally a juicier, spicier approach to ceviche and is regularly reinterpreted by modern Mexican chefs like Enrique Olvera and