This refreshing Aguachile with Halibut serves eight and features thinly sliced Alaskan halibut marinated in lime juice, zest, and olive oil, then chilled for two hours. The vibrant green aguachile broth is made by blending cucumber, poblano chili, and lime juice, then strained and seasoned
2 English cucumbers, cut into large pieces
1 fresh poblano chili, seeded and cut into large pieces
Juice of 2 limes
Salt, to taste
1 lb Alaskan halibut fillet, thinly sliced into 3” long slices
Juice and zest of 2 limes
2 tablespoons virgin olive oil
Sea salt, to taste
Ground black pepper, to taste
2 avocados, sliced
1 English cucumber, peeled and finely diced
½ red onion, thinly sliced
2 tablespoons fresh lime juice (for marinating onion)
1 Fresno chile or jalapeño, thinly sliced
Cilantro sprigs
2 tablespoons virgin olive oil
Begin by preparing the aguachile broth. In a blender, combine the chopped cucumbers, poblano chili, and lime juice. Blend until smooth, then strain the mixture through a fine colander. Season with salt to taste and refrigerate until ready to use.
Next, marinate the halibut. About two hours before serving, place the halibut slices in a bowl and add the lime juice, lime zest, and olive oil. Season lightly with sea salt and ground black pepper, mix gently, cover, and refrigerate.
Meanwhile, prepare the garnishes. Thinly slice the red onion and marinate it in 2 tablespoons of lime juice for two hours. Slice the avocados and chile, dice the cucumber, and set aside the cilantro sprigs.
When ready to plate, give the aguachile broth a final taste and adjust seasoning if needed. Pour the chilled broth evenly into eight serving bowls. Place avocado slices in the center of each bowl, then top with the marinated halibut. Arrange the diced cucumber around the broth, then garnish with the marinated red onion, sliced chile, cilantro sprigs, and a light drizzle of olive oil.
8466 St. Helena Highway
Rutherford, CA 94573
