Beet Aguachile
Chef Claudette Zepeda loves to experiment with different ingredients in her aguachiles, while still showcasing the dish's fundamental flavors of salt, acid, heat, and a little bit of sugar. For this gorgeous beet aguachile (which the chef nicknames "Vampiro" aguachile, for its deep purple-red color and for its inclusion of black garlic), Zepeda makes a bright, spicy broth out of beet juice. The unique, funky flavor from the black garlic and sweetness from the orange juice help balance the acidity of the lime juice. The beets and the broth can both be made a day ahead, making assembly a snap.
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Recipe Summary
Ingredients
Directions
Make Ahead
Beets can be prepared through step 1 up to 2 days in advance and stored in an airtight container in refrigerator.
Note
Black garlic is fermented garlic that adds an earthy, sweet, umami punch to dishes and is available at nuts.com. Chiltepin or pequin chiles can be found at Latin groceries and mexgrocer.com.
Suggested Pairing
Earthy, skin-contact orange wine: COS Ramí