Sea Bass Aguachile With Grapefruit Recipe
“Call it ceviche, crudo, aguachile, or tartare…mastering a raw fish salad is crucial to all entertaining, period,” writes stylist and designer Mariana Velásquez in her cookbook Revel. “It’s sophisticated, elegant, delicate, and pleases most.” This recipe makes a big batch of leche de tigre (tiger’s milk). You’ll need o…
“Call it ceviche, crudo, aguachile, or tartare…mastering a raw fish salad is crucial to all entertaining, period,”
Adapted from Revel: A Maximalist’s Guide to Having People Over by Mariana Velásquez. Copyright © 2026. Available from Ten Speed Press.
For the leche de tigre:
2 cups fish stock or bottled clam juice
2 cups fresh lime juice
3 Tbsp. grated fresh ginger
2 tsp. kosher salt
For the aguachile:
¼ cup fresh grapefruit juice
¼ cup fresh orange juice
For serving:
½ cup mint leaves
¼ cup sliced chives, plus chive flowers for garnish
¼ cup finely chopped cilantro leaves, plus cilantro flowers for garnish
Instructions
Make the leche de tigre: In a food processor, purée the fish stock, lime juice, ginger, kosher salt, cilantro, garlic, and shallot. Transfer to a nonreactive bowl, cover, and refrigerate until very cold, about 2 hours. Stored in an airtight container in the fridge, the leche de tigre will keep for up to 4 days.
Make the aguachile: In a medium bowl, whisk together the grapefruit juice, orange juice, grapefruit pieces, jalapeño, piquillo, and 1 cup of the chilled leche de tigre. Stir in the sea bass to submerge it. Refrigerate for at least 45 minutes and up to 2 hours.
When ready to serve, place the aguachile in small bowls or on a platter and garnish with the mint, chives and chive flowers, and cilantro leaves and flowers. Drizzle with oil and sprinkle with flaky salt. Serve with corn tostadas.
- Who: Mariana Velásquez · Courtesy Ten Speed Press
