Mexican Aguachile

Name: Mexican Aguachile
Prep time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1 celery stalk, chopped roughly; 1/2 cucumber, seeded but not peeled; 2 serrano or jalapeno chiles, sliced; 1/2 cup cilantro ((stems are fine)); 1/2 cup lime juice; 1/4 cup water; 1 pound skinless yellowtail fillet, or other piece of fish you can slice thinly; 1 avocado, sliced thin; 2 large shallots or 1 small red onion, sliced thin; Chopped cilantro, for garnish; Crushed, dried chiltepin chiles, for garnish

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.

🌍Mexican 🥗Pescatarian 🏷️Amberjack 🏷️Bonito 🏷️Chiles 🏷️Raw foods Shrimp

🏷️

🏷️Tuna

Total

30 min

Servings

4

Difficulty

Medium

Est. Cost

$22–$36

Recipe Source

View original recipe

From Honest-food · by Hank Shaw

Ingredients

1 celery stalk, chopped roughly
1/2 cucumber, seeded but not peeled
2 serrano or jalapeno chiles, sliced
1/2 cup cilantro ((stems are fine))
1/2 cup lime juice
1/4 cup water
1 pound skinless yellowtail fillet, or other piece of fish you can slice thinly
1 avocado, sliced thin
2 large shallots or 1 small red onion, sliced thin
Chopped cilantro, for garnish
Crushed, dried chiltepin chiles, for garnish

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.