Aguachile Verde
Shrimp, White Fish, Octopus, Scallops, Avocado, Cucumber, Red Onion, Serrano Chile, Cilantro, Cilantro Oil, Tostadas
Chef Luis Herrera of Ensenada | Brooklyn
Adapted by StarChefs | April 2025 | Photo: Alexander Zeren
INGREDIENTS
Cilantro Oil:
Yield: 1 cup
4 bunches cilantro
¾ cup neutral oil
Aguachile Verde:
Yield: 1 pint
¼ white onion, roughly chopped
2 cloves garlic
1 serrano chile, stemmed
3 cucumbers, peeled and sliced
½ bunch cilantro
¾ tablespoon kosher salt
¼ teaspoon MSG
Poached Shrimp:
½ red onion, halved
2 cloves garlic
1 stalk celery, roughly chopped
1 tablespoon black peppercorns
1 tablespoon allspice berries
5 pieces cloves
5 pieces star anise
Kosher salt
Shrimp
To Assemble and Serve:
Yield: 1 serving
45 grams lean white fish, diced into ½-inch cubes
45 grams raw shrimp
30 grams thinly sliced cooked octopus
35 grams thinly sliced dried scallops
40 grams English cucumber, peeled, halved lengthwise, and thinly sliced
30 grams thinly sliced red onions
Kosher salt
⅓ cup lime juice
Sliced radish
¼ avocado, sliced
Thinly sliced serrano chiles
Cilantro delfino
Tostadas
METHOD
For the Cilantro Oil:
In a pot over medium-high heat, bring water to a boil. Add cilantro and blanch 30 seconds. Transfer to an ice bath and let cool. Squeeze as much water out of cilantro as possible, then transfer to a work surface. Roughly chop and transfer to a Vitamix Commercial blender. Add oil and purée until smooth and mixture is steaming. Strain into a nonreactive container set over an ice bath and let cool.
For the Aguachile Verde:
In a Vitamix Commercial blender, purée all ingredients until smooth. Taste and adjust seasoning with salt. Double strain into a nonreactive container and refrigerate.
For the Poached Shrimp
In a pot over medium heat, add alliums, celery, spices, and 6 liters water. Season generously with salt. Bring to a boil. Reduce heat to medium-low and let simmer 30 minutes. Strain, discarding solids. Return liquid to medium-high heat and bring to a boil. Add shrimp and cook 1½ minutes. Strain and let shrimp cool in an ice bath. Transfer to a paper towel-lined plate and pat dry. Set aside.
To Assemble and Serve:
In a mixing bowl, add fish, raw shrimp, octopus, scallops, cucumbers, red onions, and 35 grams Poached Shrimp. Season with salt. Add lime juice and mix to combine. Let sit 45 seconds. Stir in ¾ cup Aguachile Verde and mix to combine. Transfer mixture to a serving bowl. Garnish with radishes, avocado, serrano, red onion, and cilantro. Finish with desired amount Cilantro Oil. Serve with tostadas.
