Cooked - Dani Garcia’s Aguachile

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Dani Garcia’s Aguachile

4.0

170g cucumber (peeled and deseeded)

20g spring onion (cleaned)

16g fresh coriander leaves

0.4g jalapeños (cut petit brunoise)

0.4g garlic cloves (peeled)

8 blue corn tortillas

8 yellow corn tortillas

800g sunflower oil

200g king prawns (tails cleaned, peeled and butterflied)

200g sea bass (cleaned and diced)

Pinch of fine salt

Pinch of black pepper

Pinch of pequín chilli pepper

200g Aguachile pulp

92g cucumber (cut into quarters with its skin and seeds)

40g red onion (cut julienne)

Juice of two limes

200g avocado (sliced)

Coarse salt

Blend all the aguachile sauce ingredients together and set it aside for later.
Heat the sunflower oil to 180ºC in a pan and fry the tortillas until crunchy. Set aside.
Season the fish and seafood.
Depending on how spicy you want it, grind the chilli pepper and coarse salt in a mortar.
Add the lime juice to the fish and seafood.
Then add the aguachile pulp and mix well.
Add the cucumber, onion, avocado and coriander and serve with the crispy blue and yellow corn tortillas.

Course🍤Appetizer

Diets🌾Gluten-free...

Category🐟Ceviche

Cuisine🇲🇽Mexican

Occasions🎊Party🌞Summer

Season☀️Summer

DifficultyEasy ⏰ 20m

Created 92 weeks ago

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