Ingredients (serves 4)
Fish
- 400 g sashimi-grade yellowtail or tuna
- Flaky sea salt
Green Aguachile
- small Mediterranean cucumber, peeled and chopped
- ¼ avocado (optional, particularly good with tuna)
- 2 green chillies
- Juice of 3 limes
- Small handful fresh coriander
- 1 small garlic clove
- 30 ml cold water
- Salt, to taste
To Finish
- 4 tbsp high-quality extra virgin olive oil
- Thinly sliced red onion
- Fresh coriander leaves
Method
- Prepare the fish
Slice the yellowtail or tuna thinly against the grain. Arrange the slices flat on a chilled plate and season lightly with flaky sea salt. - Make the green aguachile
Place the cucumber, avocado (if using), chillies, lime juice, coriander, garlic, cold water and salt into a blender. Blend until smooth. For a more refined texture, strain lightly. The sauce should be vibrant green and full of fresh, punchy flavour. - Assemble
Spoon the aguachile around or lightly over the fish. Scatter with thinly sliced red onion and fresh coriander leaves. - Finish
Drizzle generously with excellent, fruity extra virgin olive oil just before serving.
