Mexican Aguachile
User Reviews
5
Mexican Aguachile
Description
The dish starts with a blended marinade of serrano chiles, lime juice, celery, cucumber, and cilantro, which is strained to remove solids, leaving a clean but intensely flavored liquid. Thin slices of yellowtail or another firm, skinless fish are submerged in this marinade, which acts to gently 'cook' the fish through acidity. The thin slicing allows the marinade to penetrate and season evenly.
Accompanying the marinated fish are toppings such as thinly sliced red onions or shallots treated with lime juice to reduce their sharpness, adding mild crunch and brightness. Avocado slices contribute creamy texture and richness that balance the heat and acidity of the marinade. Garnishes of fresh cilantro and crushed dried chiltepin chile flakes provide herbal notes and a final layer of spice.
Aguachile is served fresh, embraced for its refreshing and bold flavors that highlight the raw fish and spicy marinade, typically enjoyed as a light appetizer or part of a larger meal.
Ingredients
Marinade
- 1 celery stalk chopped roughly
- 1/2 cucumber seeded but not peeled
- 2 serrano chile or jalapeno chiles, sliced
- 1/2 cup cilantro (stems are fine)
- 1/2 cup lime juice
- 1/4 cup water
Aguachile
- 1 pound yellowtail fillet or other piece of fish you can slice thinly, skinless, sliced thinly
- 1 avocado sliced thin
- 2 onion or large shallots, sliced thin
- cilantro chopped, for garnish
- chiltepin chile crushed, dried, for garnish
Instructions
- Put the marinade ingredients in a blender and puree. Set a fine strainer over a bowl and pour the contents of the blender into it. Let this drain 20 minutes. Do not push anything through, as you want this liquid to be clear. Salt it to taste.
- Once you've sliced the shallot or red onion, douse it with some lime juice to take away its raw sharpness.
- Slice your yellowtail or other fish into pieces about 1/4 to 1/8 inch thick. Not super thin, but fairly thin.
- Pour some marinade on a plate or shallow bowl, arrange the fish on top and garnish with the sliced avocado, cilantro, shallot and chiles.
Notes
- If dried chiltepin chiles are unavailable, substitute with any dried hot chile flakes crushed or omit them.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 267 kcal
% Daily Value*
| Calories | 267kcal | 13% |
| Carbohydrates | 11g | 4% |
| Protein | 28g | 56% |
| Fat | 13g | 20% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 43mg | 14% |
| Sodium | 53mg | 2% |
| Potassium | 681mg | 14% |
| Fiber | 4g | 16% |
| Sugar | 3g | 6% |
| Vitamin A | 2766IU | 55% |
| Vitamin C | 18mg | 20% |
| Calcium | 30mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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