Fresh as Spring Aguachile and Shrimp

Edwin Bayone III

At Cavaña, a Central- and South American-inspired restaurant, the Aguachile Verde con Camaron celebrates the flavors of Sinaloa, Mexico, while injecting Bay Area seasonality. Edwin Bayone III, executive chef, starts with Gulf shrimp marinated in fresh lime juice, Serrano chiles, red onion and a splash of salsa Inglesa (Worcestershire sauce). A bright green broth made from shrimp shells, tomatillo, cilantro, cucumber and fresh chiles forms the flavor backbone of the aguachile. For service, the shrimp are plated with avocado, radish, pickled green strawberries, Serrano oil and delicate cilantro blossoms—a composition that celebrates spring.

“Aguachile just hits when paired with a neat pour of mezcal and a cold one,” says Bayone of the dish’s origins as a late-night staff meal. “It was something we’d make after service for the line, and everyone looked forward to it. So, it was a no-brainer to add it to the menu.” Initially prepared with different seafood (shrimp, tuna, halibut, rock cod), the final menu version landed on shrimp, featuring Cavaña’s signature take on authenticity blended with seasonality, marrying regional inspiration with local California produce. A guest favorite since its debut, the dish balances clean, fresh flavors with pronounced acidity.

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