From Executive Chef Guillermo Carmona of the Velas Vallarta Resort in Mexico, a recipe for Smoked Marlin “La Tia” featuring marlin, sautéed in onion, garlic, tomato, cilantro and olive oil, served with aguachile soy sauce.
- 5 ounces Smoked Marlin (may substitute fresh yellowfin tuna)
- 4 tablespoons onion, finely chopped
- 2 tablespoons garlic, finely chopped
- 4 tablespoons tomatoes, finely chopped
- 2 teaspoons cilantro, chopped
- 4 tablespoons olive oil
- 2 teaspoons cucumber, in strips
- To taste Salt and pepper
Aguachile Soy Sauce
- 4 tablespoons soy sauce
- 2 teaspoons lemon juice
- 4 teaspoons water
- Squid ink (can be purchased in the International Foods section of larger grocery retailers, also at Walmart or Amazon online.
- 1 Sauté the marlin in onion, garlic, tomato, cilantro and olive oil. Since the marlin is already smoked we recommend sauteéing for a short period of time, starting with the vegetables and at the very end adding the fish.
- 2 Remove and chill. The cooling process, depending on the amount, should not take more than 30 minutes in the fridge.
- 3 Make a thin belt of cucumber in a circle. Place the chilled marlin in the center.
- 4 For the aguachile, mix all the ingredients by hand, then add the sauce on the side.