Ceviche Aguachile Recipe

Thinly slice 1/2 red onion. In a small saucepan, combine 60 ml white vinegar, 60 ml water, 1 tsp sugar and 1/2 tsp salt. Bring to a gentle simmer to dissolve sugar and salt, then remove from heat. Place onions in a jar or bowl and pour warm pickling liquid over them. Let cool to room temperature, then refrigerate at least 15 minutes (can be made several hours ahead).

Combine the diced tomato, minced white onion/shallot, 2 tbsp chopped cilantro and juice of 1 lime in a small bowl. Season with 1/4 tsp salt and mix. Taste and adjust acidity or salt. Refrigerate until ready to assemble.

Cut the branzino fillets into small, uniform 1/2-inch dice and halve the shrimp lengthwise so pieces are similar size. Place seafood in a shallow glass or ceramic bowl.

Squeeze juice from 8 limes over the seafood so pieces are submerged in lime juice. Add 1.5 tsp kosher salt and 1/2 tsp black pepper, gently toss to combine. Cover and refrigerate for 12–20 minutes, until the fish turns opaque and the shrimp are firm but not overcooked. (Timing depends on cube size; check at 12 minutes.) Drain and reserve about 2 tablespoons of the lime juice—discard the rest.

While the seafood cures, make the aguachile sauce: in a blender, combine 3 chiles (remove seeds for milder heat), 1 cup cilantro (leaves and tender stems), 60 ml cold water, juice of 2 additional limes, 1/2 tsp sugar and 1/2 tsp salt. Blend until smooth. Taste and adjust heat, acidity or salt. If sauce is too thick, add a splash more cold water (1 tbsp at a time) to reach a loose, spoonable consistency.

Strain the blended sauce through a fine-mesh sieve into a bowl if you prefer a smooth sauce; otherwise leave slightly textured. Mix the reserved 2 tbsp curing lime juice into the aguachile sauce for added brightness.

Prepare the cucumber: peel if desired, seed and slice thinly or dice small. Lightly toss cucumber with a pinch of salt and set aside a minute to draw out excess moisture; pat dry with paper towel.

Dice the avocado and toss gently with a small squeeze of lime to prevent browning; set aside.

Thinly slice the celery into matchsticks or small slices.

Combine the drained, cured seafood with enough aguachile sauce to coat (about 1/3 to 1/2 cup sauce depending on preference) in a mixing bowl. Gently fold in the cucumber, half the pickled red onions (reserve some for garnish), and about half of the pico de gallo. Taste and adjust seasoning with a pinch more salt or a squeeze of lime if needed.

To serve, spoon ceviche aguachile into shallow bowls or a serving platter. Top with diced avocado, remaining pico de gallo, reserved pickled red onion, thinly sliced celery and a sprinkle of chopped cilantro leaves. Add extra lime wedges on the side and serve with 12 flour tortilla chips or warm tortillas for scooping.