Hamachi & Corn Aguachile

From 'Tu Casa Mi Casa' by Enrique Olvera

Aguachiles are originally from Mazatlan and stands for 'spicy water' (Agua=water & chile-chilli). It is a watery sauce that you pour on top of raw seafood.

Ingredients:

• 1 ear white corn
• 455g-910g Hamachi filets, skinned
• 3 small tomatillos, husked, rinsed, and cut into large chunks
• 1 small seedless cucumber, cut into large chunks
• 2 small celery stalks, cut into large pieces
• 1 serrano chilli, stemmed
• 20g fresh coriander stems, chopped
• 4 tbsp lime juice
• 1 avocado, cubed
• ½ small white onion, very finely sliced
• Salt
• Tostadas, to serve

Recipe:

1. In a small pot of boiling water, cook the corn for 10 minutes. When cool enough to handle, cut the kernels from the cob.
2. In a dry frying pan, cook the kernels over a high heat for 10 minutes or until charred. Sprinkle with some salt and set aside.
3. Thinly slice the Hamachi and arrange on a large deep plate.
4. In a blender, combine the tomatillos, cucumber, celery, serrano, coriander stems, lime juice, and 1 teaspoon salt. Blend, then strain the liquid through a fine-mesh sieve (discard the solids). Add salt to taste, it should be a bit salty. This is the Aguachile!
5. Add enough Aguachile to the plate of fish to generously cover the fish. Add the charred corn kernels, avocado, and sliced onion.
6. Serve with tostadas on the side.