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Home > Recipes > Ahi Tuna Recipes > Aguachile

Aguachile



Fresh, beautiful, herby and spicy, aguachile is Mexico’s answer to ceviche—and it’s our new favorite nibble!

Ingredients

  • 1/4 small red onion, thinly sliced
  • 1 cup packed fresh cilantro leaves and stems, plus more for serving
  • ½ cup fresh lime juice (from about 4 limes)
  • 2 tablespoons soy sauce or tamari
  • 2 garlic cloves
  • 2 serrano peppers, halved and seeded
  • ¼ teaspoon sea salt
  • 4 to 6 ounces sushi-grade ahi tuna, thinly sliced against the grain
  • 1 small avocado, thinly sliced
  • tortilla chips, for serving (optional)

Method

  1. Fill a small bowl with cold water. Add the onion and set aside to soak.

  2. In a food processor or blender, combine the cilantro, lime juice, soy sauce, garlic,1 of the serrano peppers, 2 tablespoons of water, and the salt. Blend until mostly smooth but some texture remains, about 30 seconds. Spread the sauce on the bottom of a large rimmed plate.

  3. Arrange the tuna in a single layer on top of the sauce. Top with the avocado slices. Drain the red onion and pat dry. Thinly slice the remaining serrano pepper. Layer the onion and pepper on top of the avocado.

  4. Garnish with fresh cilantro and serve immediately with chips alongside for scooping, if desired.

Note: If using shrimp to make this dish, allow for a minimum of 30 minutes cure time.

Recipe courtesy of The Modern Proper
https://themodernproper.com/aguachile