RECIPE | Dani Garcia’s Aguachile

Ingredients

• 170g cucumber (peeled and deseeded)
• 20g spring onion (cleaned)
• 16g fresh coriander leaves
• 0.4g jalapeños (cut petit brunoise)
• 0.4g garlic cloves (peeled)
• 8 blue corn tortillas
• 8 yellow corn tortillas
• 800g sunflower oil
• 200g king prawns (tails cleaned, peeled and butterflied)
• 200g sea bass (cleaned and diced)
• pinch of fine salt
• pinch of black pepper
• pinch of pequín chilli pepper
• 200g Aguachile pulp (as above)
• 92g cucumber (cut into quarters with its skin and seeds)
• 40g red onion (cut julienne)
• juice of two limes
• 200g avocado (sliced)
• coarse salt