When the weather gets warm and the sun is high, it’s great to cool down with some fresh fish, and Michelin-star chef Justin Bazdarich has just the recipe!
Taken straight from his menu at Bar Tulix, a coastal Mexican restaurant in New York City, Bazdarich’s black sea bass aguachile is refreshing, tangy and filling. Similar to ceviche, the fish cooks itself in the citrus juices, and most of the work comes from blending the titular sauce.
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Bazdarich calls this “a beautiful way to present a cruda or raw dish,” and adds that it’s “super simple” to create.
“Upon traveling to Mexico City recently, it seemed that all the restaurants I went to had their own version of this dish,” he says. “All of the dishes I tried had different seafood choices, but the sauce core ingredients stayed true.”
Make this recipe with black sea bass in the Bar Tulix style, or mix and match the aguachile negro with your favorite fresh seafood. Give this recipe a try at your next summer gathering and color your guests impressed.
Black Sea Bass Aguachile
- 150 grams red onion
- 50 grams serrano chile
- 250 grams cucumbers
- 400 grams limes
- 50 grams soy sauce
- 50 grams squid ink
- 2 oz black sea bass sashimi
- Aguachile negro
- Mini avocado wedges
- Mini cucumber wedges
- Basil puree
- Pickled onions chopped
- Sea salt
- Olive oil
- Lime juice
- Chili flakes ground
- Place all ingredients for the aguachile negro in a blender, and blend on high speed till smooth. Reserve.
- Place a small amount of the aguachile negro sauce in the bowl.
- Place the fish portion on top of sauce.
- Space them out so you can garnish each piece of fish.
- Place avocado on each piece as well as cucumber and basil puree.
- Sprinkle pickled onion over the dish.
- Garnish with sea salt, lime juice, olive oil and chili flake.
Visit Bar Tulix online and in NYC at 25 W Houston Street in Soho to explore more coastal Mexican flavors fresh from the kitchen.