Ingredients
For the Aguachile Sauce
- 170g cucumber (peeled and deseeded)
- 20g spring onion (cleaned)
- 16g fresh coriander leaves
- 0.4g jalapeños (cut petit brunoise)
- 0.4g garlic cloves (peeled)
For the Tortillas
- 8 blue corn tortillas
- 8 yellow corn tortillas
- 800g sunflower oil
For the Aguachile
- 200g king prawns (tails cleaned, peeled and butterflied)
- 200g sea bass (cleaned and diced)
- pinch of fine salt
- pinch of black pepper
- pinch of pequín chilli pepper
- 200g Aguachile pulp (as above)
- 92g cucumber (cut into quarters with its skin and seeds)
- 40g red onion (cut julienne)
- juice of two limes
- 200g avocado (sliced)
- coarse salt
Method
- Blend all the aguachile sauce ingredients together and set it aside for later.
- Heat the sunflower oil to 180ºC in a pan and fry the tortillas until crunchy. Set aside.
- Season the fish and seafood.
- Depending on how spicy you want it, grind the chilli pepper and coarse salt in a mortar.
- Add the lime juice to the fish and seafood.
- The add the aguachile pulp and mix well
- Add the cucumber, onion, avocado and coriander and serve with the crispy blue and yellow corn tortillas.
Recipe courtesy of Dani Garcia of BiBo by Dani Garcia at Nobu Hotel Ibiza Bay.