Turn Seafood Into a Fresh Spicy Dish With Chilean Water
Due to laziness and a strong desire not to turn on any heat sources in the summer, I’ve become a big fan of dishes that can be cooked without any actual cooking. Perhaps this is why I am so enamored with the idea of aguachile, in which super-fresh seafood is “cooked” in spicy water with citrus notes of chili.
This method (which is very similar to ceviche , but requires more water and less acid) is native to Mexico’s northern Pacific coast and is very simple, super fresh, and super delicious. It is usually applied to shrimp, but thinly sliced scallops, sashimi-grade, as well as catching fish even beef tenderloin (for the freshest carpaccio when – ever) are viable candidates delicious.
Click the link below for detailed instructions, but the procedure is pretty straightforward. Cook seafood (or beef) by sprinkling with salt, covered and refrigerated for an hour and a half. Then, combine a cup of lime juice, 1/4 cup of olive oil, 1/4 cup of cold water, and a couple of sliced chili serrano in a blender and whisk until smooth. Drizzle over seafood and serve immediately. Eat on top of salted salt with chopped avocado and onions for optimal happiness.
Aguachile: Mexico’s most flamboyant Ceviche, which is not really Ceviche | Epic