We’re spending our summer here in London and I am missing my hot summer days in my hometown Ensenada, but I refuse to let that feeling go, so I am holding on to my lovely Mexican summer memories by cooking recipes that take me there with their flavours and this aguachile is one of my family’s favourite recipes to do in a hot sunny day, we usually make it with Octopus and prawns, but today I am cooking mine with sea bream.
This recipe is perfect for a hot afternoon, because the fish has to be very fresh and cold, then if you have some nice cold beer with it, all of a sudden you feel like you are by a nice Mexican beach with your love one and your life is perfect!
Well at least that is what this aguachile makes me think! It is so easy to make and so refreshing that my children and hubby love it.
- 6 very fresh sea bream fillets, no skin, no bones and cut into thin slices
- 5 limes
- 1 cup of fresh chopped coriander
- Salt to taste
- One large fresh thinly jalapeño sliced
- 1/2 red onion thinly sliced
- 12 baked tostadas (follow the recipe here)
Squeeze the juice of all the limes. Then, with a help of a blender, blend the coriander together with the lime juice and salt to your taste.
Place the slices of fish on a serving plate and pour the coriander-lime juice over. Leave in the fridge for 10 min.
In the meantime, chop the jalapeño and onion. Then take the fish out of the fridge and scatter the jalapeño and onion around the fish. Mix very well and add some fresh coriander leaves to decorate.
Serve immediately with baked tostadas and some nice cold beers! Salud!