Alejandro Huerta – Tuna aguachile with vanilla & tepache onions



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


  • 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.