Fish and Pineapple Aguachile

Salsa Huichol
This fish aguachile recipe is a delicious combination of flavors and preparing it will be easy and perfect for this Lenten season or the hot season when you are looking for fresh dishes. Huichol® black sauce is seasoned with different spices and chiles from the Mesa del Nayar and has a particular spicy flavor with a special hint of acidity that will perfectly complement the fish.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
4
Servings
  • 1 pineapple
  • 1 cup pineapple, (pulp)
  • 1/2 cups pineapple juice
  • 1/2 cups lime juice
  • 1/4 cups Salsa Huichol® black sauce
  • 1 1/2 cups grouper fillet, cut into cubes
  • 1 1/2 cups red snapper fillet, cut into cubes
  • 1 cup cucumber, cut into cubes
  • 1/2 cups red onion, filleted
  • salt
  • pepper
  • 3 tablespoons cilantro, finely chopped
  • avocado, for serving
  • tostadas, for serving
  • Salsa Huichol® black sauce, for serving
Preparation
1h 10 mins
Low
  • Cut the crown off the pineapple and, using a spoon, hollow it out; set the pulp aside.
  • Blend the pineapple with the pineapple juice, lime juice, Huichol® black sauce, and pour it over the fish, refrigerate for 1 hour.
  • Serve the aguachile inside the pineapple, add cucumbers, red onion, season with salt and pepper, add cilantro and mix with a spoon.
  • Garnish with avocado, serve with tostadas and Huichol® black sauce.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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