Bincho Aguachile Recipe
seared albacore, cucumber, fried garlic, chili water
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Ingredients
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Seafood
Vegetables
Spices and Condiments
Oils
Garnish
Method
Preparation
- 1
Prepare the Albacore Tuna
Remove the skin from the albacore tuna fillet and cut it into thin slices (about 1/4 inch thick).
- 2
Slice the Cucumber
Peel the cucumber and slice it thinly, either into rounds or half-moons, and set aside.
- 3
Prepare the Chili Water
In a small bowl, mix lime juice, chili powder, soy sauce, salt, and black pepper. Stir well and set aside.
Cooking
- 4
Fry the Garlic
In a pan, heat the vegetable oil over medium heat. Add minced garlic cloves and fry until golden brown. Remove from heat and drain on paper towels.
- 5
Sear the Tuna
In the same pan, sear the albacore tuna slices for 30 seconds on each side until just cooked and slightly golden. Remove from heat.
Assembly
- 6
Combine Ingredients
In a serving bowl, arrange the cucumber slices at the bottom. Top with seared tuna slices and drizzle with the prepared chili water.
- 7