Aguachile: a no-cook, no-recipe recipe.

Summer Entertaining Made Chic & Easy

G’day Sunbathers,

I hope you’re squeezing in some vitamin D.

Today I’m sharing a collab with a favorite Brooklyn homewares boutique, introducing an interior design firm you should know about, and teaching you how to whip up a cool, refreshing seafood aguachile.

Like ceviche, aguachile has raw seafood “cooked” in a citrus juice. But it’s a much quicker preparation. The marinade is poured over the seafood just before serving, giving it a bright, fast cure.

Do you have any quick go-to summer recipes? I’d love to hear! I’m always on the hunt.

Photos: Hallie Burton

Recently, I collaborated with PORTA, a gorgeous homewares boutique in my Brooklyn neighborhood. They kindly featured me In The Kitchen, and in exchange, I got to play and photograph my food on their beautiful wares.

One of the favorite parts of my work is finding unique tabletop treasures. Whenever I travel, much to Nick’s chagrin, my carryon is always packed with breakable keepsakes. I blame my nan and mum; they did the same thing.

When I’m home, and I need inspiration or a special gift, I head straight to PORTA. I always find something unique. The founders, Alice and Francesca, travel across Europe and collaborate with artists and artisans to curate objects that elevate a casual meal or a larger gathering.

The 450-square-foot storefront was designed by Architectural Digest AD100’s Studio Giancarlo Valle. If you don’t know Giancarlo Valle and Jane Keltner de Valle work, you’re in for a treat. Bucket list? A collab or Guest Host with them.

My friend asked me to work on a tips and tricks of styling tabletop newsletter for you. I’ve learned a lot working with some great photographers and stylists. It will be a fun post that you won’t want to miss! 

Today I’m here to help you become a more confident cook, and to teach you how to improvise.

The great thing about aguachile? You don’t need to turn on the oven, and really, once you understand the shape of how it comes together, you barely need a recipe.

Below is a matrix that gives you room to play, depending on what seafood is freshest, what’s in the pantry, or what your tastebuds are craving.

Still want exact measurements? I’ve included a recipe at the bottom, plus my Passionfruit Mezcal Margarita.

Aguachile Matrix

Aguachile translates to “Chile water.”

It’s incredibly adaptable. I learned a lot from Mexican chef Gabriela Cámara of Contramar in Mexico City and cookbook writer Rick Martínez. I highly recommend both their cookbooks.

Let’s begin.