Jonathan Zaragoza is a Chicago-based chef who got his start in professional kitchens working at the Michelin-starred Sepia and Sixteen, before becoming the chef of Masa Azul at 22. Jonathan’s path has taken him throughout Mexico, deep into its rich culinary heritage, to bring its traditions with him to London, Dubai, Paris, and the U.S.

Jonathan Zaragoza

This dish is classic Sinaloan coastal food. Pristine shrimp dressed with “aguachile verde,” which translates to “green chile water,” a blended mixture of fresh-squeezed lime juice, green chiles, and a few aromatic vegetables. (For a little boost of glutamates, I add a little Maggi Seasoning.)While it’s common to serve raw shrimp dressed in aguachile verde, I like to “cook” the shrimp first in a concentrated bath of lime juice for 30 minutes, which sets up the protein so it’s just firm enough: neither too-soft and raw nor rubbery and “overcooked.”If you really want to nail this dish, you’ll have to try to find the elusive chiltepín chile, which is packed with both spice and flavor, despite being tiny. Legend has it that it’s got medicinal qualities and it’s a cure for everything from the common cold to hangovers. It has a floral, vegetal flavor, similar to a serrano, but it also has a nice acidity, and its intense spiciness comes at you quickly but doesn’t linger for too long. If you can’t find it, you can substitute árbol or pequín chile; the aguachile won’t be quite the same, but it’ll still be delicious.I like to serve aguachile verde with tostadas, mayo, hot sauce, and Maggi Seasoning: spread a little mayo on the tostada, top it with the aguachile and a dash or two of hot sauce and Maggi and you’ve got a perfect bite.

Aguachile Verde