Ingredients
Serves 5
- Yellowfin tuna 500g
- Brown onion 1 piece
- Tepache 250m
- Garlic clove 2 pieces
- English cucumber 2 pieces
- Habanero ½ piece
- Celery 2 small stalks
- Cilantro 1 bunch
- Vanilla 1 pod
- Lime juice 100mL
- Agave syrup 50mL
- Baby cucumber 5 pieces
Method
- Dice the yellowfin tuna and keep in fridge until use.
- Slice the brown onion, cover with the tepache and let cure for 24 hours minimum.
- Blend the garlic clove, English cucumber, habanero, celery, cilantro, vanilla, lime juice and agave syrup until smooth, strain and season to taste.
- Slice the cucumber in thin rounds.
- Marinate the yellowfin tuna in the aguachile for 5 minutes, serve in a plate, place some tepache onions on top, cover all with the sliced cucumbers and finish with a drizzle of olive oil.