Ingredients
Serves 1-2Base:
- 1–2 garlic cloves
- ¼ bundle cilantro
- ½ small shallot
- 3 green serrano peppers
- ¼ pineapple
- ¼ cup YUZUCO sudachi juice
- 1–2 tbsp YUZUCO yuzu kosho
- Protein:
- ¼ lb sushi-grade hamachi (or fish of your choice)
Instructions
1
In a blender, combine all the ingredients and blend until smooth.
2
Strain through a cheesecloth.
3
Taste and adjust with more salt and sudachi juice to your liking.
4
Pour the aguachile onto a plate.
5
Slice the hamachi into thin slices and lay them on top.
6
Finish with a small dollop of Yuzu Kosho on each piece of fish.
