Aguachile is a popular dish in the coastal region of Sinaloa, Mexico, named for the mixture of water (agua), chile (chile) and lemon in which the fish is marinated. Served with tostadas (dried and sometimes fried tortillas), it is a very refreshing dish that offers Relief when the heat comes on. Here it is presented in a healthier version, with the tortillas being oven-dried instead of fried.
Ingredients for 4 portions
- Sea bass fillet 600 g
- Cucumbers 600 g
- Green chili 20 g
- Red onion 60 g
- Lemon (juice) 70 g
- Coriander 40 g
- Olive oil 20 ml
- Avocado 20 g
- Corn tortillas 320 g
- Halls q.b.
- Pepper q.b.
Preparation
If necessary, dry the tortillas in a 90° C oven until crisp and lightly browned.
Wash all vegetables and fresh herbs thoroughly.
Remove all the skin from the fish fillet. Cut the fish into thin slices and set aside.
Finely slice the cucumber and avocado. Cut red onions into thin sticks or wedges
Arrange the cucumber on the plate, spreading each slice so that it covers the center.
Just before serving the aguachile, whisk the lemon juice with the cilantro, green chili, salt, and black pepper to make a liquid sauce.
Let the fish marinate for 2 minutes, then serve lying on the cucumber.
Garnish with the red onion, avocado, cilantro leaves, and a few drops of olive oil and serve the aguachile along with the tostadas.
To limit our impact on the environment, we advise you to remain within 1 kg CO2-equivalent per meal, including all the courses you eat. Bear in mind that plant-based dishes are more likely to have a low environmental impact.
Even though some of our suggestions exceed the recommended 1 kg CO2-equivalent per meal, that doesn't mean you should never make them; it's the overall balance that counts. Regularly eating a healthy and eco-friendly diet in the long term offsets even the dishes with the most impact, as long as you don't make them too often.