Aguachile Recipe
Thinly sliced fish in lime juice, mixed with cilantro, onion, and jalapeños.
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Ingredients
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Fish
Vegetables
Seasoning
Method
Preparation of Fish
- 1
Slice the Fish
Using a sharp knife, thinly slice the fresh fish into bite-sized pieces. Aim for uniform thickness to ensure even marination.
- 2
Marinate the Fish
In a bowl, combine the sliced fish with lime juice. Make sure the fish is fully submerged in the juice to 'cook' it. Cover and refrigerate for 15-20 minutes until the fish turns opaque.
Preparation of Vegetables
- 3
Chop the Onion
Peel and thinly slice the red onion. Rinse it under cold water to reduce the sharpness if desired.
- 4
Prepare the Jalapeño
Remove the stem and seeds from the jalapeño pepper, then finely chop it. Adjust the amount based on your spice preference.
- 5
- 6
Chop the Cilantro
Rinse the cilantro under cold water, shake off excess water, and finely chop the leaves and stems.
Assembly
- 7
Combine Ingredients
In a large serving bowl, combine the marinated fish, sliced onion, diced cucumber, chopped cilantro, and jalapeño.
- 8
Season the Aguachile
Add salt and black pepper to taste, mixing well to combine all ingredients evenly.
- 9
