Black Tuna Aguachile with Toasted Garlic Flakes
30 min.
Medium
Low
A bold and modern twist on the traditional Nayarit aguachile, this version features sushi-grade tuna bathed in a smoky, spicy black sauce, topped with crispy toasted garlic flakes for texture and depth.
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Black tuna
14 oz (400 g) sushi-grade tuna, diced into ½-inch cubes
Red onion
½ red onion, thinly sliced
Cucumber peeled & diced
1 cucumber, thinly sliced or julienned
Cilantro
¼ cup fresh cilantro leaves
Serrano chiles
3 serrano chiles
Habanero chilli
1 habanero chile (optional for extra heat)
Lime juice
½ cup fresh lime juice
Soy sauce
2 tbsp soy sauce
Black chili oil
1 tbsp black chili oil (or regular chili oil)
Garlic cloves
4 garlic cloves, thinly sliced
Salt
Salt to taste
Black pepper
black pepper to taste
Vegetable oil
4 garlic cloves, thinly sliced
Toasted sesame seeds
Toasted sesame seeds (optioanl)
Lime wedges
Extra lime wedges (optioanl)
Avocado
Sliced avocado (optioanl)
30 min.
Cut the sushi-grade tuna into evenly sized cubes. Keep refrigerated until ready to use to maintain freshness.
Heat a dry pan over medium-high heat. Place serrano and habanero chiles directly on the pan. Char them until the skin is blistered and darkened (almost black in spots). Remove and let cool slightly.
In a blender, combine: Charred chiles, Lime juice, Soy sauce, Garlic clove, Chili oil. Blend until smooth and dark. Season with salt and pepper to taste. The sauce should be spicy, tangy, and slightly smoky.
Heat oil in a small pan over medium-low heat. Add thinly sliced garlic. Cook slowly until golden and crispy (do not burn). Remove immediately and drain on paper towels. Reserve the oil for extra flavor if desired.
In a mixing bowl, combine: Tuna cubes, red onion, cucumber, and cilantro. Pour the black aguachile sauce over the mixture. Toss gently to coat evenly.
Let the mixture sit for 2–3 minutes only. This lightly “cooks” the tuna in the lime juice while keeping it tender.
Transfer to a serving dish. Top with toasted garlic flakes. Garnish with sesame seeds, avocado, or extra lime if desired.
Use only high-quality sushi-grade tuna. Don’t over-marinate. Aguachile is meant to stay fresh, not fully cured. Control heat by adjusting the number of chiles. Garlic can burn fast. Keep the heat low when toasting.
Serving:
4
30 min.
Medium
Low
A bold and modern twist on the traditional Nayarit aguachile, this version features sushi-grade tuna bathed in a smoky, spicy black sauce, topped with crispy toasted garlic flakes for texture and depth.
Black tuna
14 oz (400 g) sushi-grade tuna, diced into ½-inch cubes
Red onion
½ red onion, thinly sliced
Cucumber peeled & diced
1 cucumber, thinly sliced or julienned
Cilantro
¼ cup fresh cilantro leaves
Serrano chiles
3 serrano chiles
Habanero chilli
1 habanero chile (optional for extra heat)
Lime juice
½ cup fresh lime juice
Soy sauce
2 tbsp soy sauce
Black chili oil
1 tbsp black chili oil (or regular chili oil)
Garlic cloves
4 garlic cloves, thinly sliced
Salt
Salt to taste
Black pepper
black pepper to taste
Vegetable oil
4 garlic cloves, thinly sliced
Toasted sesame seeds
Toasted sesame seeds (optioanl)
Lime wedges
Extra lime wedges (optioanl)
Avocado
Sliced avocado (optioanl)
30 min.
Cut the sushi-grade tuna into evenly sized cubes. Keep refrigerated until ready to use to maintain freshness.
Heat a dry pan over medium-high heat. Place serrano and habanero chiles directly on the pan. Char them until the skin is blistered and darkened (almost black in spots). Remove and let cool slightly.
In a blender, combine: Charred chiles, Lime juice, Soy sauce, Garlic clove, Chili oil. Blend until smooth and dark. Season with salt and pepper to taste. The sauce should be spicy, tangy, and slightly smoky.
Heat oil in a small pan over medium-low heat. Add thinly sliced garlic. Cook slowly until golden and crispy (do not burn). Remove immediately and drain on paper towels. Reserve the oil for extra flavor if desired.
In a mixing bowl, combine: Tuna cubes, red onion, cucumber, and cilantro. Pour the black aguachile sauce over the mixture. Toss gently to coat evenly.
Let the mixture sit for 2–3 minutes only. This lightly “cooks” the tuna in the lime juice while keeping it tender.
Transfer to a serving dish. Top with toasted garlic flakes. Garnish with sesame seeds, avocado, or extra lime if desired.
Use only high-quality sushi-grade tuna. Don’t over-marinate. Aguachile is meant to stay fresh, not fully cured. Control heat by adjusting the number of chiles. Garlic can burn fast. Keep the heat low when toasting.
Serving:
4
