SERVES 6
I learned this recipe at the Mayan Riviera in Mexico. It was an incredible experience since I was taken to a village where the natives didn’t speak Spanish, and even then we still managed to communicate perfectly. This taught me that food is a universal language that we can all speak. Aguachile is very similar to ceviche but with a style all its own. It has a delicious flavor because it carries the spice of habanero chiles, which complements the fish so well.
INGREDIENTS:
1 red onion, chopped into large cubes, plus more for garnish
1 cucumber, chopped into large cubes
8 tablespoons cilantro, chopped
4 habanero chiles, chopped
1 teaspoon salt
juice of 10 lemons
1 pound whitefish, chopped
2 Hass avocados, cubed
3 radishes, chopped
PREPARATION:
1. In a cocktail shaker, combine the onion, cucumber, cilantro, and chiles, followed by the salt. Shake to dehydrate the vegetables.
2. Add the lemon juice to the mixture, shake, and set aside.
3. In a deep plate, combine the fish, avocado, extra chopped onions, and radishes.
4. Add the liquid mixture from the cocktail shaker and let the dish stand for 2 minutes before serving.