Fish and Pineapple Aguachile

Name: Fish and Pineapple Aguachile
Prep time: 70 min
Cook time: PTnullM
Yield: 4
Cuisine: Internacional
Ingredients: 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

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

Published: 02-03-2020

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.