Yuzu Hamachi Aguachile Rojo

Name: Yuzu Hamachi Aguachile Rojo
Ingredients: 1 fillet hamachi or yellowtail (sliced thin); 0.5 avocado (sliced); 1 Serrano or jalapeño pepper (sliced super thin); white onion (just a few pieces sliced super thin); Cilantro; tortilla chips or taro chips; Flakey maldon salt (for topping as needed); 3 dried guajillo peppers (stemmed and seeds out!); 0.25 cup olive oil (quality); 0.25 cup soy sauce; 0.25 cup yuzu juice; salt (to taste)

truly one of the best things I’ve made this year. I had something similar to this in Hawaii and knew I had to recreate it.

Ingredients

for the sauce

Directions

1
Soak your dried chili peppers in boiling water until they are softened
2
drain and blend softened chilis, yuzu, soy and olive oil until smooth
3
Taste and adjust for salt as needed
4
It should taste very punchy from the yuzu!
5
plate the sliced hamachi, pour over the sauce, top with the garnishes and serve with tortilla chips

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