Agua Chile Recipe by Chef Traci Des Jardins
Aug 14, 2022 11:55AM ● By Photography by Michelle Pattee
Traci des Jardins created this bright and refreshing recipe to pair with Loco Tequila’s Loco Puro Corozon at their media launch party.
Agua Chile
Recipe by Chef Traci Des Jardins
INGREDIENTS: (Serves 4-6)
9-10 ounces tender white fish like halibut, yellowtail, snapper
½ cup lime juice (4 limes)
Juice of 1 tangerine
Juice of ½ grapefruit
½ small red onion
1 jalapeño, remove seeds and stem, reserve
1 Persian cucumber, quartered, seeds removed
½ bunch cilantro, leaves picked, stems finely chopped
Cilantro flowers
½ avocado
Extra virgin olive oil
Kosher salt
DIRECTIONS:
Remove the skin from fish and discard. Sprinkle fish with kosher salt and place in refrigerator for an hour or overnight. Combine ¾ of lime juice with other citrus juices. Add seeds of jalapeño, seeds of cucumber, cilantro stems and a generous pinch of salt. Let sit for another half hour or more, then strain. Cut red onion into fine slices. Place in a small mixing bowl, season with salt and remaining lime juice. Julienne jalapeño, quarter cucumber and julienne.
Strain citrus juice mixture. Slice fish into 1 inch slices, divide evenly into individual bowls, then pour on citrus mixture. Combine cucumber, red onion and jalapeño in a small mixing bowl, add a pinch of salt and mix. Sprinkle over fish slices, top with cilantro leaves and flowers. Peel avocado and slice into 4 slices lengthwise, then cut across to form little wedges. Season avocado with a little salt and place over fish and citrus. Drizzle with extra virgin olive oil and serve.
Recipe by Chef Traci Des Jardins
INGREDIENTS: (Serves 4-6)
9-10 ounces tender white fish like halibut, yellowtail, snapper
½ cup lime juice (4 limes)
Juice of 1 tangerine
Juice of ½ grapefruit
½ small red onion
1 jalapeño, remove seeds and stem, reserve
1 Persian cucumber, quartered, seeds removed
½ bunch cilantro, leaves picked, stems finely chopped
Cilantro flowers
½ avocado
Extra virgin olive oil
Kosher salt
DIRECTIONS:
Remove the skin from fish and discard. Sprinkle fish with kosher salt and place in refrigerator for an hour or overnight. Combine ¾ of lime juice with other citrus juices. Add seeds of jalapeño, seeds of cucumber, cilantro stems and a generous pinch of salt. Let sit for another half hour or more, then strain. Cut red onion into fine slices. Place in a small mixing bowl, season with salt and remaining lime juice. Julienne jalapeño, quarter cucumber and julienne.
Strain citrus juice mixture. Slice fish into 1 inch slices, divide evenly into individual bowls, then pour on citrus mixture. Combine cucumber, red onion and jalapeño in a small mixing bowl, add a pinch of salt and mix. Sprinkle over fish slices, top with cilantro leaves and flowers. Peel avocado and slice into 4 slices lengthwise, then cut across to form little wedges. Season avocado with a little salt and place over fish and citrus. Drizzle with extra virgin olive oil and serve.
