Baja Aguachile

6 servings

Context

Nestled in the heart of San José del Cabo, our restaurant celebrates the abundant marine treasures the region generously offers. The Baja Aguachile is more than just a dish—it’s a tribute to the unparalleled freshness of local seafood. With an invigorating aguachile-style salsa, this recipe perfectly accentuates the raw fish, capturing the essence of summer as we welcome the fall. Simple, authentic, and deeply rooted in local tradition, this dish invites you to experience a piece of San José del Cabo on a plate. Enjoy!

1. Aguachile Sauce:

1. Extract the juice from the limes.
2. Remove seeds from the cucumber and keep the skin. Peel the garlic and ginger.
3. Dice the cucumber, onion, and tomato.
4. Blend all ingredients together.
5. Strain the mixture and refrigerate.

2. Garnish:

1. Dice the ingredients into 2mm x 2mm cubes.
2. Mix in a bowl and season with olive oil, salt, and pepper.

3. Chiltepin oil:

1. Heat the oils to 176°F (80°C).
2. Remove seeds and veins from the guajillo chili.
3. Add both chilies to the hot oil, turn off the heat, and let it cool down.
4. Blend and strain.
   

4. Citrus salt:

1. Toast and grind the coriander seeds.
2. Grate the zest from the limes.
3. Mix all the ingredients together.

5. Curing the fish:

1. Ideally, use the loin of the fish, 3 cm in thickness.
2. Lay a thin layer of citrus salt on a tray.
3. Place the fish on top and cover with more salt.
4. Let it rest for 20 minutes.
5. Rinse the fish to remove excess salt and pat dry.
6. Refrigerate.
7. Slice into thin sashimi-style slices before serving.

6. Plating:

1. Arrange the garnish in a circle on the plate, cover with the sauce in the middle, and place the fish slices on top of the garnish.
2. Drizzle with chili oil to taste.