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Aguachile, meaning “chile water,” is basically Mexican sashimi. Commonly done with shrimp, this aguachile recipe is basically a cousin of ceviche.

What makes an aguachile recipe different from ceviche? It is very much like ceviche in that it is raw fish or seafood marinated in citrus and chile, but unlike ceviche, aguachile is only doused with the zippy marinate a few minutes before serving, so it is quite raw.


  • ▢1 celery stalk, chopped roughly

  • ▢1/2 cucumber, seeded but not peeled

  • ▢2 serrano or jalapeno chiles, sliced

  • ▢1/2 cup cilantro (stems are fine)

  • ▢1/2 cup lime juice

  • ▢1/4 cup water


  • ▢1 pound skinless yellowtail fillet, or other piece of fish you can slice thinly

  • ▢1 avocado, sliced thin

  • ▢2 large shallots or 1 small red onion, sliced thin

  • ▢Chopped cilantro, for garnish

  • ▢Crushed, dried chiltepin chiles, for garnish


  • Put the marinade ingredients in a blender and puree. Set a fine strainer over a bowl and pour the contents of the blender into it. Let this drain 20 minutes. Do not push anything through, as you want this liquid to be clear. Salt it to taste.

  • Once you've sliced the shallot or red onion, douse it with some lime juice to take away its raw sharpness.

  • Slice your yellowtail or other fish into pieces about 1/4 to 1/8 inch thick. Not super thin, but fairly thin.

  • Pour some marinade on a plate or shallow bowl, arrange the fish on top and garnish with the sliced avocado, cilantro, shallot and chiles.

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