Description
Ahi Aguachile is a vibrant Mexican dish featuring thinly sliced sushi-grade ahi tuna marinated in a tangy and spicy citrus-cilantro sauce. This refreshing dish combines fresh lime juice, serrano peppers, and cilantro to create a zesty marinade, complemented by crisp red onion and creamy avocado slices. Perfect as a light appetizer or snack, it’s typically served chilled and pairs wonderfully with crunchy tortilla chips.
Ingredients
For the Aguachile Sauce
- 1 cup packed fresh cilantro leaves and stems
- ½ cup fresh lime juice (from about 4 limes)
- 2 tablespoons soy sauce or tamari
- 2 garlic cloves
- 1 serrano pepper, halved and seeded
- 2 tablespoons water
- ¼ teaspoon sea salt
For the Salad
- 6 ounces sushi-grade ahi tuna, thinly sliced against the grain
- ¼ small red onion, thinly sliced
- 1 serrano pepper, thinly sliced (for topping)
- 1 small avocado, thinly sliced
For Serving
- Tortilla chips (optional)
- Additional fresh cilantro for garnish
Instructions
- Soak the Onion: Fill a small bowl with cold water and add the thinly sliced red onion. Let it soak while you prepare the rest of the dish to mellow out the onion’s sharpness.
- Make the Sauce: In a food processor or blender, combine the packed cilantro leaves and stems, fresh lime juice, soy sauce, garlic cloves, one serrano pepper (halved and seeded), 2 tablespoons of water, and sea salt. Blend for about 30 seconds until mostly smooth but retaining some texture. Spread this sauce evenly on the bottom of a large rimmed plate.
- Layer the Tuna: Arrange the thinly sliced ahi tuna in a single layer over the sauce on the plate.
- Add Avocado and Onion: Thinly slice the avocado and layer it over the tuna. Drain the soaked red onion and pat it dry with a paper towel. Thinly slice the remaining serrano pepper and layer both the onion and pepper on top of the avocado.
- Serve: Garnish the dish with additional fresh cilantro leaves. Serve immediately with tortilla chips on the side for scooping, if desired.
Notes
- Use sushi-grade ahi tuna to ensure freshness and safety for raw consumption.
- Adjust serrano pepper quantity to your heat preference or substitute with jalapeño for milder spice.
- Soaking the onion in cold water helps reduce its pungency and adds a crisp texture.
- This dish is best eaten immediately to enjoy the freshest flavors and optimal texture.
- For a gluten-free option, use tamari instead of soy sauce.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: No-Cook
- Cuisine: Mexican
