Snapper Aguachile

By Andrew Zimmern

Knife used in this recipe:

Shun Hikari Series

Classic 6" Boning & Fillet Knife

Dual Core 10.5" Yanagiba

Ingredients:

Agachile

• 1 bunch cilantro
• 1 bunch scallions
• 1 tablespoon honey
• 2 serrano chiles
• 2 cups coconut water
• 1/2 cup lemon juice
• 1/2 c cup lime juice
• 1 large euro hydro cucumber, halved seeded and chopped
• 2 teaspoons sea salt

Garnish

• 1 tablespoon toasted fennel seeds
• 1 carrot, steamed and cooled, thinly sliced
• 1 cup mint leaves
• 1 cup cilantro leaves
• 1 cup garlic flowers or other edible flowers
• 2 small shallots, sliced into thin rings
• 2 Persian cucumbers, thinly sliced
• 1 pound diced or sliced fresh fish (snapper or halibut works well)

To make the Aguachile:

1. Combine all the ingredients for the aguachile in a blender and puree until homogenous. Pour through a fine mesh strainer lined with cheesecloth. Taste the liquid, adjust seasoning as needed. Refrigerate for at least 30 minutes while you prepare the garnish.
2. Place 4-5 ounces of aguachile into 4 ice cold shallow bowls or deep plates. Divide the fish into the bowls.
3. Sprinkle each portion with some fennel seed and sea salt. Arrange carrot discs, cucumber rings, shallot rings around the bowl. Arrange herbs and flowers around the bowl. Serve immediately