Salmon Aguachile
This Sinaloan crudo is similar to ceviche, but instead of a long marinade in acid to “cook” the fish, it’s served immediately. This maintains the raw texture we love and makes the dish even quicker to bring together.
Serves 4 as a starter
INGREDIENTS
For the aguachile
1 pound salmon, skin removed
2 cucumbers, Persian (see note)
2 serranos, seeded (sub jalapeno for less heat)
½ bunch cilantro (stems included)
1 teaspoon fish sauce
2 limes, juiced
To serve
2 cucumbers, Persian, sliced
½ small red onion, thinly sliced
Extra virgin olive oil
Tortilla chips
METHOD
Shock the red onion. Submerge the thinly sliced red onion in a bowl of ice water. Soak for 10 minutes. Drain and pat dry. This makes the onion crisper and removes some of the astringent flavor.
Slice the salmon. Use a sharp knife. Cut the salmon into fillets, 2 inches wide. Slice the fillets against the grain into ¼ inch strips. Arrange on a serving platter and season with salt. Choose a platter with a bit of an edge - you’re going to pour liquid over it. Place in the fridge while you prepare the aguachile.
Make the aguachile. Place the cucumber, serranos, cilantro, fish sauce, and lime juice in a blender and puree until smooth. Taste for seasoning and adjust. You can use the sauce as is, but we like to pass it through a fine-mesh strainer to make it extra smooth.
Plate. Pour the aguachile over the salmon. Top with the cucumber, red onion, and a drizzle of olive oil. Serve immediately with tortilla chips.
Note: We prefer Persian cucumbers for their delicate, non-bitter skin. If using a cucumber with tough, dark skin, peel it before blending.
FURTHER READING
