Aguachile
Prep time 20 mins
Serves 4 as a starter
2
Aguachile is the electric, neon-bright soul of Sinaloa, a dish defined by its freshness and vibrant flavours and colour. While the classic version favours raw prawns, the real magic happens when you source the freshest white fish available; here, we’ve used snapper, thinly sliced and bathed in a high-voltage blend of lime, coriander, and jalapeños. A brief marination ensures the snapper retains its natural sweetness and firm texture, resulting in a bracingly vibrant dish to wake up the senses. Snap a tostada and start scooping.
1/4 bunch of coriander, plus extra leaves to garnish
3 jalapenos, plus 1 extra thinly sliced to garnish
1/6 white onion
1 small garlic clove
150ml lime juice
400g super fresh raw fish, such as snapper, barramundi or kingfish, thinly sliced
1/2 Lebanese cucumber and 1 avocado, thinly sliced to serve
Fried tortillas (tostadas), to serve
Combine coriander, jalapenos, onion and garlic in a blender and pulse to finely chop, then add lime juice and blend until a smooth salsa forms. Season to taste with sea salt flakes.
Arrange fish on plates and spoon salsa over, then top with garnishes and serve with tostadas for scooping on the side.
INGREDIENTS
METHOD
It's importnat to have your fish and tostadas ready to go before you make the salsa, as it can discolour rapidly. The taste, however will not be affected. Aguachile is best served lightly cured so add salsa when ready to serve.
Bowl from Softedge Studio
