Red snapper aji aguachile and mole amarillo with aji puree, seared shrimp, and yellow corn grits.
by Chef Mikel Anthony
This recipe is part of the Chef’s Roll Test Kitchen, in partnership with SupHerb Farms and FOH.
Aji Aguachile
INGREDIENTS
- 1/2 cup SupHerb Farms Aji Puree
- juice of 2 limes
- juice of 1/2 lemon
- 2 cups Water (approx.)
METHOD
- Blend ingredients together and season.
- Add more water if too spicy for your liking.
- Season gently with salt.
Mole Amarillo
INGREDIENTS
- 1 cup Light colored dried fruit
- 8-10 cloves Garlic
- 1 tbsp. Pepitas
- 1 cup SupHerb Farms Aji Puree
- 1/2 cup Oil (for frying)
- 1-2 cups Water or chicken stock for consistency
METHOD
- Shallow fry ingredients until they start to lightly brown.
- Add puree and fry for another minute.
- Blend until smooth adding water or stock for desired consistency.
- Season to taste.
