This aguachile, a style of ceviche, takes a cue from those found in Mazatlán (central Mexico) on down to Peru. —INGRAIN, Fall/Winter 2019
Ceviche is a refreshing start to a Mexican-inspired Thanksgiving feast, just be sure to keep the fish in the fridge until just before turkey call time, so it’s nicely chilled.
Pairing A crisp lager like Natural Villain (Goose Island) complements the citrusy acidity in both the botana de jícama and aguachile. The light, bready qualities are balanced by a refreshing and mild hop character. Throw on tunes by Twin Peaks, the Chicago band that helped brew this “garage-style lager” (a riff on the band’s favorite Mexican-style lagers) for the Pitchfork Music Festival.
¼ cup lime juice (freshly squeezed)
1 serrano chile
¼ red onion
½ teaspoon sea salt
1½ pounds yellowtail (skinless; or similar whitefish)
¼ cup lime juice (freshly squeezed) + 1 serrano chile (thinly sliced) + ¼ red onion (thinly sliced) + ½ teaspoon sea salt, or to taste, in a small bowl. Refrigerate aguachile to allow flavors to meld for 20 minutes or up to 1 hour.
1½ pounds yellowtail (skinless; or similar whitefish) across the grain into thin pieces. Arrange slices on a large serving platter or on individual salad plates. Sprinkle fish lightly with sea salt.
Aguachile over fish; the sauce should lightly cover each piece of fish. Scatter ½ avocado (chopped) + cilantro leaves (torn, to taste) over fish. Serve immediately.
For more pairing tips, check out our Holiday Beer & Food Pairings guide.