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Agua Chile

Recipe by: Chef Traci Des Jardins

Ingredients

  • 9-10 ounces tender white fish like halibut, yellowtail, snapper
  • ½ cup lime juice (4 limes)
  • Juice of 1 tangerine
  • Juice of ½ grapefruit
  • ½ small red onion
  • 1 jalapeño, remove seeds and stem, reserve
  • 1 Persian cucumber, quartered, seeds removed
  • ½ bunch cilantro, leaves picked, stems finely chopped
  • Cilantro flowers
  • ½ avocado
  • Extra virgin olive oil
  • Kosher salt
Directions
  1. Remove the skin from the fish and discard it. Sprinkle the fish with kosher salt and allow it to sit in the refrigerator for an hour or overnight.
  2. Combine ¾ of the lime juice and the other citrus juices. Add the seeds of the Jalapeño, seeds of the cucumber, and the cilantro stems, and a generous pinch of salt and let sit for a half hour or more and then strain.
  3. Cut the red onion half into quarters and then cut into fine slices oriented from the stem to the point of the onion. Place the cut onion into a small mixing bowl, and season with salt and the remaining lime juice.
  4. Julienne the Jalapeño, quarter the cucumber, and julienne.
  5. Strain the citrus juice mixture. Slice the fish into 1-inch long slices and divide evenly into individual bowls, pour the citrus mixture over. Combine the cucumber, red onion, and Jalapeño in a small mixing bowl, add a pinch of salt, and mix. Sprinkle over the fish slices, and top with cilantro leaves and flowers. Peel the avocado and slice the avocado into 4 slices lengthwise and then cut across to form little wedges. Season the avocado with a little salt and place evenly over the fish and citrus. Drizzle with extra virgin olive oil and serve.

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