Mexican Aguachile
Aguachile is a cousin of ceviche, and I am using yellowtail here. You can use any fish or seafood that is safe to eat raw. Serve this cold as an appetizer or light supper. It's very good on tostadas.
Ingredients
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11 Ingredients
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Instructions
- 1
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.
- 2
Once you've sliced the shallot or red onion, douse it with some lime juice to take away its raw sharpness.
- 3
Slice your yellowtail or other fish into pieces about 1/4 to 1/8 inch thick. Not super thin, but fairly thin.
- 4
Pour some marinade on a plate or shallow bowl, arrange the fish on top and garnish with the sliced avocado, cilantro, shallot and chiles.
