Aguachile

• total time: 2 minutes

Ingredients

Aguachile is a traditional Mexican sea-forward dish (more specifically from the Mexican coastal state, Sinaloa). It was used to tenderize and season meat but evolved into adding such bright and zesty notes to shellfish captured along the coasts. 🇲🇽🦞🦐🦪

During the summer, you’ll always catch me with a bowl of aguachile sat next to my AC. By no means is this traditional, but adding beans instead of fish just makes this even more accessible without losing the flavor.

Here’s how to make it:

Directions

Make the marinade by combining 1/2 cup lime juice, 3 cloves garlic, 1/2 cup fresh cilantro, 1/4 cup tarragon, 1 large jalapeno (stem removed), 1 cucumber (peeled, deseeded and chopped), 1/2 tbsp sugar, and salt (to taste) in a blender

Taste and adjust seasoning.

Drain 1 (15oz) can of white beans and toss with the aguachile marinade until coated. Pour into a container and let it marinate overnight or for up to 3 days.

Before serving, soak thinly sliced red onion & radiahes in ice cold water for 2 mins. Drain and garnish. Serve w/ toasted bread.