Snapper Aguachile Recipe

Prepare fish

Pat the red snapper fillet dry with paper towels. Using a sharp knife, slice the fillet into 1/8–1/4-inch thick medallions or strips about 1 inch wide so the lime juice can 'cook' them evenly.

Place the sliced snapper in a shallow nonreactive bowl (glass or ceramic). Pour the fresh lime and lemon juices over the fish so pieces are fully submerged. Sprinkle the sea salt and granulated sugar over the top and gently stir to combine.

Cover and refrigerate for 10–15 minutes. The fish should turn opaque and slightly firm; for very thin slices you may only need 8–12 minutes. Do not over-marinate or the texture will become mealy.

While the fish is marinating, prepare the aguachile sauce. In a blender, combine serrano chiles (start with 2 for medium heat and add the third if you want it hotter), half the chopped cucumber (reserve the other half for the salad), cilantro leaves, 2 tablespoons cold water, and olive oil.

Blend on high until very smooth, pausing to scrape down the sides as needed. If the mixture is too thick, add up to 1 tablespoon more cold water to reach a pourable, slightly frothy consistency.

Taste cautiously (use a small spoon). Adjust seasoning with the 1/4 teaspoon ground black pepper and more salt if needed. Remember the marinade will be diluted somewhat by the citrus and resting fish.

Prepare the cucumber and onion: thinly slice the remaining cucumber into half-moons and place in a small bowl. Thinly slice the red onion and rinse briefly under cold water to soften bite and reduce pungency; drain thoroughly.

When the fish has turned opaque (after 10–15 minutes), drain about half of the citrus liquid from the bowl, reserving a little to keep the fish moist. Add the thin cucumber slices and rinsed red onion to the fish and gently toss to combine.

Pour the blended aguachile sauce over the fish and vegetables, using enough to coat but not drown — typically about 3–4 tablespoons for this quantity of fish. Gently fold to combine and taste; adjust salt if necessary.

Plate the aguachile: arrange the marinated snapper and vegetables on a chilled plate. Fan avocado slices alongside and drizzle any remaining sauce over the top. Sprinkle the 2 tablespoons cilantro leaves and finish with a light pinch (about 1/2 teaspoon) of kosher salt and a few grinds of black pepper.

Serve immediately with tortilla chips or tostadas. Aguachile is best eaten the same day; do not store mixed with citrus for long, as the fish will overcook and texture will degrade.