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Salsa Huichol

Salsa Huichol

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3

Fish and Pineapple Aguachile

1h 10 mins
Low
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This fish avocado recipe is a delicious combination of flavors and preparing it will be easy and perfect for this Lenten season, or the hot season, in which you are looking for fresh dishes. The Huichol® black sauce is seasoned with different spices and peppers from the Mesa del Nayar, and has a particular spicy flavor, with a special touch of acidity, which will combine perfectly with the fish.
Learn more about Salsa Huichol

Ingredients

4 portions
  • 1 pineapple
  • 1 cup pineapple, (pulp)
  • 1/2 cups Pineapple juice
  • 1/2 cups lemon juice
  • 1/4 cups Salsa Huichol® black sauce
  • 1 1/2 cups grouper fillet, diced
  • 1 1/2 cups red snapper fillet, diced
  • 1 cup cucumber, diced
  • 1/2 cups red onion, filleted
  • to taste salt
  • to taste black pepper
  • 3 tablespoons coriander, finely chopped
  • enough avocado, To accompany
  • enough tostada corn, To accompany
  • to taste Salsa Huichol® black sauce, To accompany

Preparation

Cut the pineapple plume and with the help of a spoon, fry it; Reserve the pulp.
Blend pineapple with pineapple juice, lemon juice, Huichol® black sauce and pour over fish, refrigerate for 1 hour.
Serve the aguachile inside the pineapple, add the cucumbers, the purple onion, season with salt and pepper, add the cilantro and mix with the help of a spoon.
Garnish with avocado, served with toast and Huichol® black sauce.

PRESENTATION

In a pineapple, accompanied by toast and avocado.

TIPS

If you want a cheaper option, replace the red snapper with mojarra fillet.

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Nutritional information

* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
Energy
79
kcal
3.95%
Carbohydrate, by difference
7.6
g
2.53%
Protein
10.5
g
21%
Total lipid (fat)
0.7
g
1.08%
100
Do you want to know what other nutrients this recipe has?
Provided by USDA
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