Move over, nachos. Take a number, tacos. Here’s something a little different for your Cinco de Mayo celebration, courtesy of King Estate Executive Chef Stevie Provencio. (This dish isn’t on our Tasting Room menu but it’s something even the beginning cook can make at home.) Simple to prepare, impressive to serve, delicious to eat. Pair with King Estate’s 2023 Grüner Veltliner, made with grapes from Havlin Vineyard. Shop here to secure a bottle of this small-batch wine.
Green Aguachile
Ingredients:
Freshly squeezed juice of 4–5 limes
½ c. cucumber, peeled & seeded
2 to 3 T. white onion, thinly sliced
Peppers, adjusted for desired heat: serrano (1 to 2 small to medium) or jalapeño (1/2 to 1 small to medium)
1/3 to ½ c. cilantro leaves with tender stems
2 T. olive oil (optional, for roundness)
1 t. kosher salt (to taste)
Method:
Blend all the ingredients together until smooth and bright. Add a piece of avocado for body if desired.
Serve with your choice of protein. Traditional aguachile is served ice cold over butterflied prawns or shrimp. The acid from the aguachile will cure and cook the raw protein. Stevie’s preference is to top the aguachile with a seared and sliced piece of high-quality ahi tuna. Garnish with cucumber for texture, raw red onion for sharpness, chili oil for added heat, or whatever you like. Pour a glass of Grüner Veltliner or other crisp white wine and enjoy!
