Aguachile

[JIGMEISTER]

I had this down in PV and it was awesome. Kinda like ceviche just a little different.

You can use a variety of seafood like Yellowtail, Pargo, Scallops, shrimp, mahi, wahoo, etc.

Ingredients (serves 4 person as main course and 6 persons as starters)

1 lb fresh fish, scallops, or shrimp, cleaned, peeled, de-veined, butterflied or sliced and dried with paper towel.
2 peeled small cucumber, sliced one thinly, and roughly chopped the other.
1 Red onion or Bermuda onion, thinly sliced.
1 or 2 Avacados.
3-4 table spoons chopped cilantro leaves
6 Serrano chile, sliced.
2 cups lime juice (reserve 2 table spoon for the salsa)
Salt and black pepper to taste
Crackers to serve

Methods:
Put the prepared fish, scallops, or shrimps in a bowl and cover with the lime juice to "cook" (I like use a combination of lemon juice, lime juice, and red wine vinegar to "cook" the seafood).

Make sure that the lime juice covers the fish, scallop, or shrimps completely. If not turn them around every other minute.
Let it rest for ten or fifteen minutes until it turns opaque.

When done "cooking", drain liquid.

For the salsa:
Pulse the chopped cucumber, Serrano chillies, cilantro and reserved lime juice, for few seconds until smooth.
Check the seasoning and add salt to taste.

Serving:
Arrange the sliced cucumber on an individual plate/bowl, arrange the fish, scallop, or shrimps on the cucumber.
Spoon over the salsa, garnish with chopped cilantro, sliced red onions and diced avacado.
Served with some crackers, tostadas or toasted crispy corn tortillas.

Grab some cold beer and go to town.