Meal Theme: No cook

Approximate Yield: 2-4 servings


Aguachile, Spanish for "chile water", is a Mexican dish which typically uses shrimp. In this rendition, the shrimp is replaced with Acme Smoked Fish smoked salmon, but traditional elements such as chile peppers, lime juice, cilantro, and crunchy fresh vegetables remain. Aquachile, similar to ceviche, originated in the coastal regions of the Mexican state of Sinaloa. Acme's aguachile recipe was created with the help of Chef Maylin Chávez, a culinary specialist in coastal Mexican cuisine.


8 ounces Acme Smoked Fish smoked salmon

1 Whole cucumber (sliced on the bias)

2 Whole purple radishes (diced)

White sesame seeds (to garnish)


For the Aguachile Verde

1 Bunch of cilantro

4 Cloves garlic

1 Tablespoon of red onion

Juice of 1 lime

½ a Serrano pepper

1 Tablespoon of black pepper

1 Tablespoon of ginger

1 Ounce of rice vinegar

1 Ounce olive oil

1-2 Cups of water (amount depends on desired consistency)

Sea salt to taste


For the Aguachile Verde

Combine all of the aguachile ingredients in a blender and season to taste. Blend and set aside.


To Plate

Pour the aguachile in a wide bowl. Alternate slices of smoked salmon and cucumber in a bowed line across the bowl. Garnish with diced purple radish and white sesame seeds.


Share This:

Copyright © 2022 Acme Smoked Fish Holding Corp. • Brooklyn, NY • All Rights Reserved