Halibut Aguachile Crudo

I dream year around about a hot summer day, with friends gathered around the table in the Backyard with fresh Ceviche or Crudo on the table. Similar to sashimi except crudo and ceviche is marinated in Citrus Juices like lemon or lime. The acid in the citrus lightly ‘cooks’ the fish. The citric acid from the juice slowly causes the flesh's proteins to denature, in very much the same way that heating will. The result is raw fish with the opaque appearance and firmed texture of cooked fish. The main differences between Aguachile and Crudo is the origin, marinade, and style.

You will commonly see crudos made with seabream, halibut, salmon, or scallops. But thats why cooking is so much fun! The sky’s the limit and you can let your creativity shine through your version of a traditional dish.

Where can I buy my ‘sushi grade’ fish?

First off, ‘sushi grade’ fish is a loosely used marketing term used in the fish industry. In short, "sushi-grade" (or "sashimi-grade") is primarily an informal marketing term used by fishmongers to indicate that a fish is fresh, high-quality, and considered safe to eat raw. So here’s what you need to know:

• No Official Meaning: There is no official government body (like the FDA or USDA) that tests, certifies, or regulates the term “sushi-grade”. The label is essentially a guarantee of the vendor’s own standards and honesty.

• Safety Protocols: While the term isn’t regulated, legitimate vendors use it for fish that has been handled under strict protocols to prevent foodborne illness. Typically, this means the fish is flash-frozen at ultra-low temperatures (often around -4°F to -31°F depending on the species) immediately after being caught to kill parasites and bacteria.

• General Quality: Beyond safety, “sushi-grade” implies the fish was caught, bled, and refrigerated carefully so that it retains a bright color, clean “sea” smell, and buttery texture

But simply put I would never use grocery store bought fish pre-packaged when consuming raw fish or crudo at home. You want something wild caught, extremely fresh, preferably that day if you can source it, and do not rely blindly on the label. The best approach is to shop at a reputable, high-turnover fish market, ask the staff how the fish was handled and frozen, and use your senses to ensure it looks vibrant and smells fresh.

What you need.

Blender, Cutting Board, Sharp Knife, Shallow Serving Platter or Baking Dish to serve, Fine Mesh Strainer, Medium -Large Glass mixing bowl.

Ingredients

1-2 Celery Stalks

½ Cucumber, seeds removed with spoon, skin on

2 Serrano Peppers

½ cup cilantro

½ cup lime juice

¼ cup water

2 limes

1 pound of Halibut, thinly sliced

1-2 large shallots

Cilantro or Cilantro Microgreens for garnish

Flaky Sea Salt

Olive Oil for Garnish

Sliced Serrano peppers for garnish

Preparation

Step 1

In a blender add cucumber, celery, cilantro, lime juice, water, serrano peppers. Adjust spice level as needed with peppers. BLEND.

Step 2

Place fine mesh strainer on top of a medium to large mixing bowl. Pour the contents of the blender through the strainer. Let it sit for 10-20 minutes separating the pulp from the liquid. Do not push the liquid through, you want the liquid to look like a clear green.

Step 3

Slice the shallots with a mandolin. Roll and press a lime on the counter to break up the juice. Cut the lime in half and squeeze half onto the shallot to soften the crisp taste. Mix in together and set aside. Try to break up the pieces so you have rings separated.

Step 4

Take the halibut straight from the refrigerator and cut it while its cold. Using a sharp knife thinly cut the fish into sashimi like slices.

Step 5

Once separated discard the pulp from the Augachile liquid and pour it in a shallow baking dish for serving.

Step 6

Place the thinly sliced Halibut neatly in rows, and pressing into the liquid so it starts to absorb the juice.

Step 7

Squeeze 1/2-1 Whole Lime over top of the fish. Adjust based on preference.

Step 8

Drizzle Olive oil lightly over the top.

Step 9

Sprinkle flaky sea salt over the top of the fish. Amount is based on preference. I do a large pinch to start.

Step 10

Garnish with shallot rings, cilantro, sliced serranos.

Step 11

Serve with tortilla chips or eat as is. Enjoy!