Daniel Gritzer

"Next, I had an octopus aguachile at a pretty fantastic seafood restaurant called Contramar. This one had cooked octopus, a lime-and-chile dressing, cucumber, onions, and minced herbs. I really enjoyed both versions."

Naomi Shimada

"Contramar’s version was a beautifully balanced medley of shrimp, octopus, and fish, mixed with cucumbers and red onions in a spicy, lime-y broth."

John Sconzo

"The Aguachile de Campechano served shrimp, octopus and fish along with cucumbers and red onions in a spicy, vibrant broth created with a combination of lime and chiles. I could go for some right now!"

Michelle Meyer

"The aguachile, either shrimp or octopus, is outstanding."

Manfredi Conti

"The cavernous space is where locals come for lengthy and loud lunches over superb prawn aguachiles."