Spicy Strawberry Aguachile Crudo
- Carter Bellows
- Dec 8, 2025
- 3 min read
Aguachile is a sort of light sauce that can be used to accompany raw fish in a crudo style dish. It may seem intimidating to make at first, but this recipe for a spicy strawberry aguachile is quick and easy - but don't tell your guests and keep them amazed!
Aguachile is a Mexican preparation for raw seafood that directly translates to "chile water". A very basic aguachile might be as simple as lime juice, chile peppers, and cilantro, however I decided to elevate it just a bit by incorporating ripe fruit and swapping out the cilantro for fresh mint.
This recipe was a personal take on a spicy strawberry aguachile I had tried with Hamachi created by Chef James Martinez. After tasting the incredible subtle sweetness of strawberries mix with the slight heat of fresno chile and all meld together with fresh Hamachi and kiwi, I knew I had to do a rendition of my own.
Aguachile is not one set dish, and so if these flavors are not quite what you're looking for, then you can keep most of the base ingredients such as lime juice and hot peppers and create your own spin on the dish as I did.
Ingredients
6 oz Sushi-Grade Yellowtail
1/2 Tbsp of course Kosher or sea salt
1/2 lb strawberries
2 limes (juice of)
2 medium serranos
2 sprigs fresh mint
4 oz fresh raspberries
1 Tbsp brown sugar
1 clove garlic
Kitchen Equipment
blender
fine mesh strainer
Directions
Strawberry Sauce - cut the strawberries into quarters and place in a small pot or small pan on medium-low heat
Cooking - heat the strawberries for about 3 minutes, stirring frequently, then add brown sugar. Continue to heat for another 6-8 minutes, stirring frequently. There should start to be liquid forming on the bottom of the pan as the strawberries are reduced.
Strain - place a strainer over a bowl and pour the strawberries and liquid into the strainer, capturing the strawberry sauce in the bowl. Do not discard the strawberries!
Into The Blender - in a powerful blender, place the leftover strawberry solids, raspberries, mint, juice of 2 limes, salt, clove of garlic, and serrano with any stem removed. Blend until all ingredients are evenly incorporated into the liquid
Straining Again - pour all blender contents into the strainer so that the liquid can drop into the bowl with the strawberry sauce. You may need to use a spoon to slowly stir the ingredients in the strainer, so the liquid passes through. Discard leftover solids
Mix - once all liquid has been passed through the strainer, thoroughly mix the liquid with the strawberry sauce
Enjoy - pour the aguachile onto a plate or serving dish and place the sliced Yellowtail on top. For a real showstopping presentation, slice a few raspberries, strawberries, and serrano to garnish the plate
The vibrant colors will draw everybody in but what seals the deal is the incredible taste as the fatty yellowtail sashimi melts in their mouth with the bittersweet strawberry/raspberry blend and the heat of the serrano
Please take pictures of your final creations and post them. Tag us @bellowsspearandreel. We will repost it, we'd love to see your culinary creativity! And if you need some Yellowtail or other sushi-grade fish to get started, try checking out or Premium BSR Seafood membership where you can get raw fish that's ready to eat sent directly to your door.
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