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Aguachile can be a refreshing dish, but its invigorating effect comes at a price. “Chile water,” as it translates in English, typically consists of raw shrimp and sliced red onions that pickle slightly after being tossed in lime juice and powdered chiltepin, the red, bead-shaped pepper native to northern Mexico and the American Southwest. One chiltepin may rate from 50,000 to 100,000 heat units on the Scoville scale (for comparison, a jalapeño usually measures in the 2,500-to-8,000 range). The origins of the dish rest in the pre-Hispanic era of what is now Sinaloa state, in northwest Mexico. Sometimes sliced serrano or jalapeño peppers are substituted for their fiery cousin. And some cooks, depending on the region, replace shrimp with another type of seafood or a…

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