Make Samuel Day’s Tuna Aguachile

Not quite ready to swap out the refreshing flavors of summer for heartier fall fare? Try this take on aguachile from Samuel Day at Season to Taste. This refined version combines spicy (serrano, jalapeno and cayenne peppers), acidic (lime juice) and herbaceous (basil and mint) elements for a vibrant dish that’ll impress your guests. At Season to Taste, it’s served with fresh yellowfin tuna (as pictured with a few fancy additions) but you can sub in scallops, fluke, lemon or shrimp as you see fit.


Servings: 4


  • 1 serrano chili (seeded)
  • 4 jalapenos (seeded)
  • 1/2 teaspoon cayenne
  • 1 cup water
  • 1 cup spinach
  • 1 cup mint
  • 1/2 cup lime juice
  • 1 European cucumber (peeled & seeded)
  • 3 tablespoon wildflower honey
  • 1 cup basil
  • 1 teaspoon salt
  • 24 ounces yellowfin tuna loin (6 ounces per person)
  • juice of half of a lemon
  • 1 tablespoon nice extra virgin olive oil


  1. Blend all ingredients except for tuna, lemon juice and olive oil in a blender on high & strain through fine mesh strainer.
  2. Serve with fresh sliced yellowfin tuna (or scallops, fluke or shrimp), a squeeze of lemon and a drizzle of olive oil.

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