Fish in Tropical Aquachile

Don’t fret if you can’t find fresh guavas—you can substitute a ½ cup of store-bought guava nectar or puree. Or swap out the guava for a different tropical fruit, such as mango or pineapple (½ - 1/3 cup of diced, peeled fruit should do it).

From Season 9, Mexico—One Plate At A Time

Servings: 8


  • 1 1/2cups fresh lime juice
  • 1 to 2fresh serrano chiles, stemmed, seeded and roughly chopped
  • 2 Mexican Guavas, cut into 1-inch chunks
  • 4 to 5 fresh mint leaves, torn into small pieces
  • Salt
  • 1pound sashimi-grade boneless, skinless fish fillets (sea bass, snapper or halibut are good choices), cut into ¼ -inch-thick pieces
  • 1small red onion, cut into ¼-inch pieces
  • 1avocado, pitted, flesh scooped from the skin and cut into ¼ -inch pieces
  • Seeds from half a pomegranate, removed from pith


In a blender, combine the lime juice, chiles, guavas, 2 or 3 of the mint leaves and a generous teaspoon salt. Blend until smooth. Taste (it’ll be spicy) and add more salt, if needed. Strain through a medium mesh sieve.

Divide the sea bass between 8 shallow bowls, laying the pieces out in a single layer. Spoon about ¼ cup of the spicy lime mixture over each serving. Garnish the fish with some red onion, some avocado, a generous sprinkle of pomegranate seeds and a few pieces of mint. Serve right away.


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