Arctic Char Aguachile With Habanero, Jicama, and Lime Recipe

By
Daniel Gritzer
Daniel Gritzer
Daniel Gritzer
Senior Culinary Director
Daniel joined the Serious Eats culinary team in 2014 and writes recipes, equipment reviews, articles on cooking techniques. Prior to that he was a food editor at Food & Wine magazine, and the staff writer for Time Out New York's restaurant and bars section.
Learn about Serious Eats' Editorial Process
Updated Aug. 30, 2018
20140908-aguachile-vicky-wasik-18.jpg
Photographs: Vicky Wasik

If you love ceviche, then Mexico's aguachile is for you. Traditionally made with raw shrimp, lime juice, chilies, cucumber, and onion, it's served immediately while still totally raw, unlike most other ceviche recipes. In this variation, fresh arctic char is tossed with lime juice, super-hot habanero chilies, jicama, coriander seed, and red onion, then served with tostadas and avocado (and if you like, beer or tequila).

Recipe Facts

4

(1)

Active: 20 mins
Total: 80 mins
Serves: 4 to 6 servings

Rate & Comment

Ingredients

  • 3/4 pound sashimi-grade arctic char fillet, skinned and trimmed of any dark flesh (see note)

  • Sea or kosher salt

  • 1/2 stemmed and seeded habanero pepper, roughly chopped (see note)

  • 3 tablespoons water

  • 5 tablespoons fresh juice from 5 limes

  • 1/4 cup packed mint leaves (from about 5 large sprigs), roughly chopped

  • Freshly ground black pepper

  • 1/4 cup peeled and diced jicama

  • 1/4 cup thinly sliced red onion

  • 2 tablespoons whole coriander seed

  • Tostadas and fresh avocado, for serving

Directions

  1. Split fillet lengthwise along natural division, trimming away center line with any sinew or bones. Then slice the fillet halves crosswise into thin strips. Arrange sliced fish on a large plate and sprinkle all over with salt. Cover with plastic and refrigerate for at least 1 hour and up to 2 hours.

  2. Meanwhile, blend habanero with water in a blender or with an immersion blender until thoroughly blended. Add lime juice and mint and blend until pureed. Season with salt and pepper.

  3. In a mixing bowl, toss arctic char with habanero-lime marinade, jicama, onion, and coriander seed. Season once more with salt and pepper and serve right away with tostadas and avocado.

Notes

If you can't find sashimi-grade arctic char, other sashimi-grade fish such as salmon or scallops will work instead. Habanero peppers are extremely spicy: be careful handling them (don't touch your face), and if possible wear latex gloves.

Special Equipment

Blender or immersion blender

This Recipe Appears In

Nutrition Facts (per serving)
143 Calories
6g Fat
11g Carbs
12g Protein
Show Full Nutrition Label Hide Full Nutrition Label
×
Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 143
% Daily Value*
Total Fat 6g 8%
Saturated Fat 1g 6%
Cholesterol 50mg 17%
Sodium 248mg 11%
Total Carbohydrate 11g 4%
Dietary Fiber 4g 13%
Total Sugars 4g
Protein 12g
Vitamin C 32mg 158%
Calcium 48mg 4%
Iron 2mg 10%
Potassium 464mg 10%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

More Serious Eats Recipes