Replicating Tulum’s simple, rustic, seaside charm can only be done by very simple and very authentic Mexican flavors.  Having first tried aguachile one afternoon, while lounging around at my not so secret escape, Be Tulum, I owe them the credit for this aguachile recipe.

CIROC Summer Spice

1.5 oz CIROC Red Berry

.75 oz Lime Juice

.5 oz Simple Syrup

5 Basil Leaves

1 Piece of Jalapeno

3 Dashes Celery Bitters

*Muddle basil, jalapeno and celery bitters

*Add simple syrup, lime juice and CIROC Red Berry

*Pack with ice and give a long hard shake

*Double strain into old fashion glass with ice

Chef Angel Aguilar of Be Tulum’s Recipe for Shrimp Aguachile 

Ingredients
Shrimp 21/25 peeled and clean 125 gr
Lime Juice 4 oz
Jalapeno peppers 20 gr
Avocado, diced 60 gr
Cilantro .15 gr
Salt
Pepper

For the Sauce

Avocado 1 pc
Garlic 4 cloves
Purple onion ½ pc
Cilantro .25 kg
Jalapeño Pepper 1 pc
Lime Juice 3 oz
Cucumber 1 pc
Green Pepper 4 pc
Soy Sauce 2 oz
Sherry Vinegar

Preparation
1.-Sauce:
Grill the garlic, green peppers, onion and jalapeno peppers until they’re burnt on the outside.
2.- Peel de Green peppers and place next to the other grilled-burnt ingredients
3.- Blend with all other ingredients (for the sauce) until you have a creamy texture
4.- add a bit of salt and pepper
To serve
Place shrimp (previously marinated in the lime juice) in a large bowl or Molcajete, bathe with sauce and décor with avocado, jalapeno peppers and cilantro.