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Frequently paired with
The best thing to pair and share with KAMPACHI
Ingredients
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Fish
Green Strawberry Aguachile
Garnish & Finish
Method
Fish
Prepare and slice kampachi
Pat the kampachi fillet dry with paper towels. Trim any sinew. Using a very sharp knife, slice the fillet crosswise into 1/8–1/4-inch (3–6 mm) thin slices (about 12–16 slices). Arrange slices in a single layer on a chilled plate. Lightly sprinkle 1/2 tsp sea salt evenly over the fish and set aside on the counter while you prepare the aguachile (about 5 minutes).
Green Strawberry Aguachile
Make the aguachile base
In a blender or food processor add the green strawberries, lime juice, cilantro leaves, jalapeños (start with 1 jalapeño if you prefer milder heat), chopped shallot, 1 tsp sea salt, 1/2 tsp sugar, and 2 tbsp cold water. Puree until very smooth, scraping down the sides once. Taste and adjust seasoning: add the second jalapeño if you want more heat, or an additional 1–2 tbsp lime juice or 1/4 tsp salt as needed.
Strain and chill
Pass the blended aguachile through a fine-mesh sieve into a bowl, pressing with a spoon to extract a silky, slightly pulpy sauce. Discard solids left in the sieve. Taste again and correct acidity or saltiness. Chill the aguachile in the refrigerator for 5–10 minutes if it’s too warm from blending.
Marinate fish briefly
Pour enough of the strained aguachile over the arranged kampachi slices to lightly coat and pool around them (about 1/3–1/2 cup). Let the fish sit in the citrus-based sauce for 4–6 minutes — the lime will gently 'cook' the surface and infuse flavor. Do not exceed 10 minutes to keep the texture delicate.
Garnish & Finish
Assemble and finish
After the brief marination, spoon a little extra aguachile around the plate. Arrange cucumber half-moons and radish slices over and around the kampachi for crunch and contrast. Drizzle 1 tsp extra-virgin olive oil lightly over the fish, sprinkle freshly ground black pepper to taste (about 1 tsp), and scatter microgreens or cilantro sprigs on top. Serve immediately with lime wedges on the side for additional acidity.
Chef’s note: If you prefer more heat, serve extra thinly sliced jalapeño rings on top. Keep leftover aguachile refrigerated and use within 24 hours (do not store fish in it).