On a hot summer day, nothing feels more refreshing than a fresh plate of aguachile. It’s bright, herby, and citrusy with a little bit of peppery heat and you can get as creative as you want with the ingredients. Coconut milk give this dish a decadent feel and compliments the buttery salmon in all the right ways.

Salmon Aguachile with Coconut & Chili Oil

Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 15 minutes
Serves: 2-3 people
Category: Appetizer

Ingredients

• 6-8 oz. sushi grade salmon

• 1/2 small red onion, thinly sliced

• 1/2 cup cilantro (leave 1 Tbsp for garnish)

• 1/2 cup fresh mint leaves

• ½ a Serrano pepper

• 1/4 cup fresh lime juice (2-3 limes)

• 1 Tbsp black pepper

• sea salt to taste

• 1 Tbsp minced ginger

• 2 Tbsp rice vinegar

• 1 cup coconut milk (e.g., Native Forest brand or similar)

• 1 small avocado, thinly sliced

• 1-2 Tbsp chili oil (for garnish)

Directions

Fill a small bowl with cold water. Add sliced onion and set aside to soak. This helps to soften the sharp flavor.

In a food processor or blender, combine the cilantro, mint, lime juice, ginger, rice vinegar, serrano peppers, coconut milk, and salt. Blend until mostly smooth, about 30 seconds. Spread the sauce on the bottom of a large rimmed plate.

Slice the salmon about 1/4 inch to 1/2 inch thick. Arrange salmon in a single layer on the plate along with sliced red onion and avocado slices. Garnish with more cilantro and chili oil. Serve with chopsticks and enjoy.