Mexican · Appetizers

Fermented Plum Aguachile

B loza

by B loza

K'OO'L

Image 1

In this elevated take on the Mexican classic aguachile, the fish is first dry-cured with salt, sugar, and kelp. Just before serving, it’s layered over a fermented plum broth that balances ripe fruit complexity with bright citrus and chile heat. A burnt tortilla blended into the broth adds an earthy, unexpected smoky backbone that anchors all that acid and heat.


This is a high-skill recipe that involves working with live cultures and raw fish—ideal for fermentation lovers or anyone ready to level up their seafood game. You can make it more approachable by substituting fresh plums in place of the fermented plums, if desired.

Tastes
Colors
Techniques
DietaryPescatarian · Gluten-Free · Egg-Free · Soy-Free · Nut-Free · Dairy-Free · Sesame-Free · Shellfish-Free
Serves2 (4 oz)
TimeActive 45m · Inactive 3h · Total 3h 45m

Ingredients

900 g Plums or Peachespitted
Kosher Salt1% of plum weight ≈ 9 g per 900 g pitted plums
Wakame Seaweeddried, toasted & powdered
8 oz Tuna
24 g Garlicabout 6 cloves
4 g Ginger Rootgrated, about 1 tsp
20 g Habanero Peppers1-2 peppers
1 Corn Tortilla
900 g Fermented Plums*or sub fresh*
130 g Orangesjuiced, 130g ≈ 1/2 cup
Kosher Salt, to taste
1 Avocado Oilthinly on the bias
1 Plum or Peachesthinly on the bias
Cilantrofor garnish
Tostadasto serve

Sourcing Tips

  1. You can substitute fresh plums in place of the fermented plums for a less complex version.
  2. If plums are not available, swap in another kind of stone fruit like peaches.
  3. You can replace Sour orange juice with equal parts orange, grapefruit, and lime juice.
  4. If you don’t have kelp, you can use toasted & crushed nori sheets.

Instructions

••
Quarter and pit the plums. Weigh the fruit and mix with 1% of its weight in salt (about 9 g per 900 g fruit).
Transfer to a clean, clear container and ferment in a cool, dark place for 5–7 days, burping the lid if pressure builds. When plums smell pleasantly tart and taste savory-funky, refrigerate until ready to use.
Mix equal parts kelp powder, salt, and sugar to make a curing blend. Generously coat the fish on both sides. Refrigerate for 45 minutes to 2 hours, then rinse and pat dry. Slice into ¼-inch pieces and keep chilled.
CHAR AROMATICS AND BURN TORTILLA: On a grill, gas flame, or in a dry cast-iron pan, char the garlic, ginger, and habanero until deeply browned or blackened in spots, about 2–3 minutes. Remove and set aside. Using the same heat source, burn the tortilla until well-charred on both sides—the surface should be mostly black with a smoky, toasty aroma.
BLEND AGUACHILE BROTH: Combine fermented plums, charred garlic, ginger, habanero, tortilla, sour orange juice, and Worcestershire sauce in a blender. Blend until smooth. Taste and season with salt.
Chef Tip: Strain through a fine-mesh sieve for a silky, restaurant-quality finish.
PREP GARNISHES: Slice the avocado and fresh plum on a ¼-inch bias; set aside.
PLATE & SERVE: Arrange the fish, avocado, and plum slices in a slight overlap on one side of a chilled, rimmed plate. Pour the plum aguachile broth into the empty side of the plate so it just kisses the edge of the fish. Garnish with cilantro sprigs. Serve immediately with tostadas on the side.
Finished cooking?

Serving & Keeping

Serve: Chilled
Make ahead: Aguachile broth can be made 2–3 days in advance and refrigerated.
Keeps: Keep broth and fish separate until serving.