Chicago’s best ceviche and aguachile - Eater Chicago
"With shrimp cooked in lime juice with serrano chilies, slices of cucumber, raw red onion, avocado, and cilantro, there is a buzz for the aguachile at Chikatana. According to chef Guillermo Reyes, aguachile is so popular at the Oaxacan-inspired eatery that the dish will not be changed for fall as was initially intended. For Reyes, who grew up in the South Side of Chicago and learned his recipe from his mother, “the brightness from the acidity in the lime, the kick from the chile peppers and a crunchy warm chip” are all elements that make an excellent aguachile. The right amount of spice and cilantro round out a perfect one." - Brenda Storch
