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Aguachile Ceviche



Chillies, cucumber and coriander are ground together with lime to make this jewel green refreshing but SPICY liquor that is used to lightly marinate thinly sliced pieces of white fish or raw scallops. You can use a blender, but hand grinding in a lava rock molcajete releases the essential oils from the ingredients which perfume the ceviche beautifully. Only freshly squeezed lime and orange juice will do for this dish, use it with in an hour as the colour starts to fade and it doesn't look so fresh.


  1. Slice the fish horizontally first to get a thickness of 5mm or so then slice into rectangles or semi freeze scallops and slice each one horizontally into three pieces, reserve on a plate and refrigerate.

AguaChile (chilli water)

  1. In a jug suitable for a stick blender add all the aguachile ingredients and blend until smooth, sieve into a bowl, keep chilled. If using a molcajete grind the coriander stems, jalapeño chilli, sea salt, 1 tbsp of lime juice and cucumber, until a smooth paste, then add the rest of the lime juice and orange juice. Stir and taste for seasoning, add more salt or chilli according to taste.


  1. Divide the fish or the the scallops onto two shallow plate, and pour over the aguachile.
  2. Garnish with cucumber, onion, chilli, and herbs and little sea salt.
  3. Serve with Tostaditas