From Tierra del Sol to your table, learn how to prepare their aguachile
Chef Olga Cabrera from Tierra del Sol restaurant shared her aguachile recipe with us. It's a simple dish that's sure to win you over. Take note!
Ingredients:
- 1/2 kg of Italian pumpkin
- 1/2 kg of chayote
- 1/2 of a lemon
- 1 liter of water
- Shall
- 5 g of garlic
- 2 serrano peppers
- 1 jalapeño pepper
- 1 piece of red onion
- 50g of cilantro
Preparation:
Extract the lemon juice and mix with the water and salt; it should be slightly salty to achieve the desired consistency.
Wash and thinly slice the chayote and squash, add the previous mixture, cover with plastic wrap, and refrigerate for 20 minutes. After this time, separate the juice from the chayote and squash, pour the juice into a blender, and add the chiles (seeds and veins removed), garlic, and cilantro; blend on high speed for 30 seconds, then strain through a sieve or cloth to filter very well.
Place the zucchini and chayote on a plate or in a salad bowl, add the strained juice, and garnish with julienned red onion, cilantro leaves, and fresh cheese.
Note: This recipe serves 6 people.
