Aguachile Negro Tequila Pairing with Quintaliza Organic Tequila

Aguachile Negro
with Quintaliza Organic Tequila

• Prepare Ingredients for Sauce:
  • 1 clove garlic
  • 1 dried chile negro – remove seeds and pith to avoid bitterness
  • 1 serrano pepper – test for heat, start with one, add more if desired
  • 1 jalapeño – use whole if mild (this one had zero heat)
  • 1 cucumber – chopped
  • Good healthy amount of cilantro (stems and all)
  • Juice from 4 limes (start with 3, taste before adding the 4th)
  • A couple of shots of soy sauce
  • Quintaliza tequila (amount not specified, but added generously for flavor)
  • Garlic salt to taste (this sauce dresses unsalted fish)
• Make the Sauce:
  1. Place garlic, cleaned chile negro, serrano, jalapeño, cucumber, cilantro, and lime juice into blender.
  2. Add soy sauce, tequila, and garlic salt.
  3. Blend until smooth.
  4. Taste and adjust citrus by adding more lime if needed (limes used here were less acidic).
  5. Strain sauce to remove solids from dried chiles, leaving a smooth liquid.
  6. Chill sauce in refrigerator.
• Prepare Toppings:
  • Red onion – thinly sliced
  • Radish – thinly sliced
  • Serrano pepper end (milder part) – thin slices
  • Avocado – cubed
• Prepare the Fish:
  • Use fresh, large fish fillet (rested in fridge wrapped in paper towel).
  • Slice sashimi-style (slightly thick pieces).
  • Arrange fish slices on serving dish.
• Dress the Fish:
  1. Pour chilled aguachile negro over the fish generously.
  2. Let sit in refrigerator for about 15 minutes so flavors soak in (fish will remain mostly raw because cucumber water dilutes lime acidity).
• Assemble the Dish:
  1. Top dressed fish with red onion, radish, serrano slices, and avocado cubes.
  2. Finish with a sprinkle of coarse sea salt.
• Serve:
  • Serve chilled, ideally with a small glass of Quintaliza tequila to complement the smoky, rich flavors.