This aguachile recipe is a delicious combination of flavors. Preparing this aguachile with pineapple will be easy and perfect for this Lent or hot weather season when you are looking for refreshing dishes. Huichol® black sauce is seasoned with different spices and peppers from Mesa del Nayar and it has a particular spicy flavor with a special touch of acidity that will combine perfectly with fish.
1 1/2 cups grouper fillet, cut into small-sized cubes
1 1/2 cups red snapper fillet, cut into small-sized cubes
1 cup cucumber, cut into small-sized cubes
1/2 cups red onion, thinly sliced
salt
pepper
3 tablespoons cilantro, finely chopped
avocado, for garnish
tostadas, for serving
Salsa Huichol® black sauce, for serving
Preparation
1h 10 mins
Low
On a chopping board, cut pineapple crown. Using a spoon, hollow out pineapple. Set flesh aside.
In a blender, combine pineapple juice, lime juice, and Huichol® black sauce and blend until smooth. Spoon mixture over the fish. Keep in the fridge for 1 hour.
Serve aguachile with pineapple in the hollowed-out pineapple. Add cucumbers, red onion, and cilantro. Season with salt and pepper. Mix with a spoon.
Serve aguachile with pineapple with avocado, 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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