RECIPE: Yellowtail Aguachile

Updated: Jan 11, 2020

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.

Serves 6

¼ cup lime juice (freshly squeezed)

1 serrano chile

¼ red onion

½ teaspoon sea salt

1½ pounds yellowtail (skinless; or similar whitefish)

Sea salt

½ avocado

Cilantro leaves


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.

Grocery List: Yellowtail Aguachile

For more pairing tips, check out our Holiday Beer & Food Pairings guide.

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