Name: Raw snapper aguachile with avocado and tomato
Cook time: 30 min
Yield: 4
Cuisine: Mexican
Ingredients: 250g boneless,skinless,super-fresh snapper fillet (or other sashimi-quality white fish); fine sea salt; 70ml fresh lime juice (about 2 juicy limes); 1 small garlic clove; 1 fresh jalapeno,deseeded and roughly chopped (use half if you don’t like a lot of heat); 15g fresh coriander,leaves and tender stalks (about ½ a cup,packed); 100g cherry tomatoes,cut into quarters; ¼ red onion,thinly sliced and rinsed under cold water; 1 small avocado,diced; 2 red radishes,thinly sliced; extra virgin olive oil,to serve; corn tortilla chips,to serve

Keep cold and serve with chips.William Meppem

easyTime:<30 minsServes:4

Aguachile is the Mexican answer to Peruvian ceviche. Rather than allowing the fish to sit in the lime juice before serving,with aguachile the fish is tossed with the bright-green blended dressing just before serving. It’s incredibly refreshing and simple to bring together if you have access to really fresh fish.

Keep everything super cold and serve with a big bowl of corn chips – you eat this like a dip. It’s an easy,healthy meal.

Ingredients

250g boneless,skinless,super-fresh snapper fillet (or other sashimi-quality white fish)
fine sea salt
70ml fresh lime juice (about 2 juicy limes)
1 small garlic clove
1 fresh jalapeno,deseeded and roughly chopped (use half if you don’t like a lot of heat)
15g fresh coriander,leaves and tender stalks (about ½ a cup,packed)
100g cherry tomatoes,cut into quarters
¼ red onion,thinly sliced and rinsed under cold water
1 small avocado,diced
2 red radishes,thinly sliced
extra virgin olive oil,to serve
corn tortilla chips,to serve

Method

Step1
Dice the fish into small cubes,place in a medium-size bowl and toss with a generous sprinkle of fine sea salt. Allow it to sit for 5 minutes in the fridge.
Step2
Combine the lime juice,garlic,jalapeno and fresh coriander in a blender and blend until smooth.
Step3
Add the lime dressing,cherry tomatoes and onion to the seasoned fish and mix. Serve on a flat platter or bowl,and top with the diced avocado and sliced radish. Drizzle generously with extra virgin olive oil and serve immediately with corn chips on the side. Just scoop and eat.