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California HalibutEasyRaw

Halibut Aguachile

Thinly sliced halibut in a spicy green aguachile sauce made with cucumber, lime, serrano, and cilantro. A Sinaloa classic.

Prep: 25 min Total: 25 minServes
4

Ingredients

  • •1 lb very fresh halibut, sliced paper-thin
  • •1 cup fresh lime juice (about 10 limes)
  • •2 serrano chiles, roughly chopped
  • •½ cup fresh cilantro
  • •1 English cucumber, half sliced thin, half diced
  • •½ red onion, thinly sliced and soaked in cold water 10 min
  • •1 avocado, sliced
  • •1 tsp kosher salt
  • •Tostadas to serve

Instructions

  1. 1Blend lime juice, serranos, cilantro, and diced cucumber until smooth. Season with salt.
  2. 2Arrange halibut slices in a single layer in a shallow dish.
  3. 3Pour aguachile sauce over fish and let sit 10 minutes — just enough to lightly cure.
  4. 4Drain red onion and pat dry.
  5. 5To plate: ladle some sauce into a bowl, arrange halibut slices, top with cucumber rounds, red onion, and avocado.
  6. 6Serve immediately with tostadas.

Pro Tips

Unlike traditional ceviche, aguachile is only briefly cured — 10 minutes max. The fish should still be almost raw in the center. This dish lives or dies by the quality of the halibut, so use same-day catch only.

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