Aguachile
Prep Details
Serves 4 to 6
Ingredients
12 ounces cooked lobster meat, coarsely chopped
12 ounces cooked crab, picked and coarsely chopped, if necessary
1 cucumber, peeled and thinly sliced into ribbons
1 avocado, chopped
2 Tablespoons pickled red onion
¼ cup cilantro, coarsely chopped
Aguachile
Fried tortilla chips
Method
In a large bowl, combine the lobster, crab, cucumber, avocado, pickled red onion, and cilantro
with enough Aguachile to coat and toss to combine. Top with fried tortilla chips.
Aguachile
Ingredients
3 chile de arbol, stems and seeds removed
4 fresno chilis, seeds removed
¾ cup lime juice
¼ cup Worcestershire sauce
½ cup olive oil
Kosher salt, to taste
Method
In a pan over medium heat, toast the chilies de arbol until fragrant, about 3 minutes.
In a blender, combine the toasted chilis, fresno chilis, lime juice, and Worcestershire sauce and blend until smooth. Reduce the speed to the lowest speed and slowly stream in the olive oil to make an emulsified dressing. Season with salt, to taste.