Serves 4 - takes 10 mins
Aguachili is Spanish for "chili water". Hugely popular in Mexico there's millions of versions of this classic - this is mine. It’s basically thinly sliced fresh salmon with a pureed super easy sauce. Italians would call it carpaccio or crudo… It’s also a form of ceviche. You can play with the ingredients until you find a fit for your gang.
- 12 to 16 ounces of thinly sliced super fresh salmon (trout or smoked salmon are also fine)
- 3 Tbsp. capers
- Small handful of micro greens (any work great)
- 1 cup cilantro
- 6 inches of cucumber, peeled (do not remove the seeds)
- 3 full green onion stalks (trim off roots)
- 1/2 garlic clove
- 1/2 jalapeno chilli
- juice 1 large lime
- Salt to taste
In a blender puree all sauce ingredients. Check seasoning and add salt as required. I like to then strain the mixture through a tight weave sieve or colander for an even finer puree but this is not necessary. Btw you'll have some left over sauce with this recipe. It'll last a week in the refrigerator. .
Layout fish on platter, do not overlap. You want a thin layer of fish. Spoon over mixture, I used around 4 tablespoons, you don’t want to drown the fish. Add capers, microgreens and finish with a few tiny dabs of olive oil and a very light sprinkle of finishing salt (kosher salt works fine too). Let the dish rest for 15 minutes before you serve it. You want the fish to come up to room temp, meanwhile the sauce will relax and also very gently infuse into the fish.