Aguachile* Recipe

Prepare and cure fish

Trim skin and any sinew from the white fish. Pat dry and slice into 1/4- to 1/3-inch thick bite-size pieces (about 1/2–1 inch squares). Place fish in a shallow nonreactive dish in a single layer if possible.

Combine the strained lime juice and lemon juice with 1.5 tsp fine sea salt and 1/2 tsp sugar in a bowl, stirring until dissolved. Pour the citrus mixture over the fish, ensuring all pieces are submerged or well coated. Cover and refrigerate for 12–20 minutes, until the fish becomes opaque and slightly firm but still tender (do not over-cure).

Make the sauce

While the fish cures, remove stems from the Fresno chiles and roughly chop. For medium heat keep most seeds; for milder, remove seeds. In a blender or food processor combine chopped Fresnos, cilantro stems, 1/4 cup cold water, 1 tbsp extra-virgin olive oil and 1/2 tsp fine sea salt. Puree until smooth, scraping down sides as needed. Taste and adjust salt; if the sauce is too thick, add 1–2 tbsp cold water to reach a thin, pourable consistency similar to heavy cream. Chill until needed.

Optional: For a brighter, smokier note, briefly char the whole chiles over a gas flame or in a dry skillet until blistered, then peel and proceed with blending.

Prepare vegetables

Very thinly slice the fennel bulb (use a mandoline or sharp knife) and set aside. Peel, halve lengthwise, remove seeds if necessary, and thinly slice the English cucumber into half-moons. Thinly slice the shallot and rinse briefly under cold water to soften bite and reduce sharpness, then drain well and pat dry.

Combine the sliced fennel, cucumber, shallot, and chopped cilantro leaves in a bowl. Lightly toss and season with a small pinch (about 1/8 tsp) of salt to draw out a little moisture while the fish finishes curing.

Combine fish and sauce

After the fish has cured 12–20 minutes and become opaque, drain off about half of the citrus marinade (reserve the rest if you want a looser aguachile). Return the fish to the bowl and spoon 3–4 tbsp of the blended Fresno cilantro sauce over it, gently folding to coat. Taste and add up to 2 more tbsp sauce if you prefer more heat/citrus flavor. Adjust salt to taste (add up to 1/4 tsp more if needed).

Add the tossed vegetables to the fish and gently mix so the fennel, cucumber and shallot are evenly distributed. If using avocado, add sliced avocado on top just before serving so it doesn’t brown.

Plate the aguachile in a shallow bowl or on a platter. Garnish with reserved fennel fronds and extra chopped cilantro. Finish with a crack of fresh black pepper and serve immediately with lime wedges and tortilla chips or tostadas on the side.

Storage note: Consume within 6–8 hours for best texture and safety; citrus-cured fish continues to firm and will become overly 'cooked' if left too long.