The simple, clean flavors of a classic Sinaloa-style aguachile are always satisfying and refreshing. In the modern Mexican kitchen, however, chefs are bringing creativity and innovation to the aguachile world. Which is just the case with our Bar Sotano’s chef, Jackie Hernandez. She weaves together salmon, kiwi and avocado with a fruity-herby-spicy green aguachile broth and tops it off with thinly sliced red onion and serrano chiles. The combination is as thoroughly delicious as it is beautiful.
INGREDIENTS
- 6 kiwis (divided use), peeled
- 2 large fresh serrano chiles, stemmed (divided use)
- The leaves from 3 sprigs of parsley
- 1 small hoja santa leaf, center stem cut out (if unavailable, use a big handful of cilantro leaves)
- 1/3 cup fresh lime juice
- 1 1/2 tablespoons sugar
- Salt
- 1 large soft-ripe avocado, pit removed, flesh scooped from the skin
- 1 small (4-ounce) red onion
- 1 pound super-fresh (sashimi quality) boneless skinless salmon fillet, thinly sliced on a bias (you’re going for 18 slices here)
- Cilantro leaves, for garnish, optional
INSTRUCTIONS
Make the green broth. Roughly chop half of the kiwis and add to a blender jar with 1/2 of one of the serranos (or use the whole thing if you like it extra spicy), the parsley, hoja santa (or cilantro), lime juice, sugar and ½ cup water. Blend until completely smooth. Taste and season generously with salt, usually about 1 teaspoon.
Finish the mis en place for serving. Cut the remaining kiwis into 18 slices, Slice the avocado into 18 pieces. Thinly slice the red onion, rinse under cold water, then shake off the excess. Thinly slice the remaining serrano chile.
Serve. In deep plates or wide bowls (8-inch width is ideal here), layer avocado slices, salmon slices and kiwi slices (3 of each per serving), salting each lightly as they go on. Top with the red onion, serrano slices and cilantro leaves, if you’d like. Finally, pour a portion (about ¼ cup) of the broth around each one and you’re ready to serve.
