Coriander-Cured Trout Aguachile

Lightly curing the trout in salt, sugar, and crushed spices firms the fish, and infuses it with flavor before its served with a bright and tangy lime juice dressing. Substitute the spring onions with thinly sliced red or white onions, rinsed in cold water to mellow their sharper bite.

Coriander Trout Aguachile Recipe
Photo: Aubrie Pick
Total Time:
30 mins
6 to 8


  • 1/2 cup granulated sugar

  • 1/2  cup plus 1/2 teaspoon kosher salt, divided

  • 2 tablespoons coriander seeds, crushed

  • 1/2 teaspoon coarsely ground black pepper

  • 2 (1/2-pound) skin-on trout, wild salmon, or Arctic char fillets (about 1/3 inch thick)

  • 1 medium bunch fresh cilantro, leaves and stems roughly chopped (about 3/4 cup), plus fresh cilantro leaves, for garnish

  • 1 medium English cucumber, peeled, halved lengthwise, seeds scraped, and cut into 1/3-inch-thick half-moons (about 2 cups), divided

  • 1 medium-size fresh jalapeño chile, stemmed, seeded, and thinly sliced lengthwise, divided

  • 2 tablespoons fresh lime juice, plus lime wedges, for serving

  • 1 tablespoons water

  • 1 medium spring onion, white bulb halved lengthwise and thinly sliced crosswise (about 1/4 cup) (reserve green part for another use)

  • 1 small avocado, chopped

  • 1/2 teaspoon flaky sea salt or to taste

  • Corn tostadas, for serving


  1. Stir together sugar, 1/2 cup kosher salt, coriander, and black pepper in a small bowl. Spread about 1/4 cup sugar mixture on a plate in an even layer about the size of 1 trout fillet. Place 1 fillet, skin side down, on sugar mixture on plate; top with 1/2 cup chopped cilantro and 1/4 cup sugar mixture. Top with remaining fillet, flesh side down; sprinkle with remaining 1/2 cup sugar mixture and remaining 1/4 cup chopped cilantro. Wrap plate tightly with plastic wrap. Chill until fish is slightly firm, about 8 hours.

  2. Unwrap fillets, and brush off sugar mixture and cilantro. Rinse fillets under cold water; pat dry with paper towels. Process 1/2 cup cucumber, about three-fourths of jalapeño, lime juice, and 1 tablespoon water in a blender until smooth, about 20 seconds. Pour mixture through a fine wire-mesh strainer into a bowl; discard solids. Stir in remaining 1/2 teaspoon kosher salt. Chill until ready to serve.

  3. Pour chilled cucumber-lime water on a rimmed serving platter. Thinly slice trout crosswise; discard skin. Arrange trout pieces on platter. Top with spring onion, avocado, remaining 1 1/2 cups cucumber, and remaining jalapeño. Sprinkle with flaky sea salt and cilantro leaves. Serve immediately with lime wedges and tostadas.

Make Ahead

Cured trout fillets can be individually wrapped in plastic wrap and chilled up to 3 days. Cucumber-lime water can be made up to 1 day in advance.

Suggested Pairing

Vibrant, minerally, dry Riesling: Smith-Madrone Napa Valley.

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