Aguachile at Octo Fishbar
We fell in love with aguachile at Mexico City’s Contramar (above). Layers of thinly sliced fresh fish, red onion, cucumber, chile, cilantro, and lime juice: What’s not to love? Yes, it’s similar to ceviche, but it isn’t marinated as long and typically packs a more serious chile-hot punch.
So it was love (and appetite) that made us book a table at Octo Fishbar, Chef Tim McKee’s newish restaurant in Saint Paul’s Lowertown: Its menu promised of Marlin Aguachile ($12, below). And McKee delivered, hitting all the right notes. The marlin was exquisitely fresh and flavorful, and with just a dip in the bright citrus vinaigrette, it was in no danger of being “overcooked.” Charred habanero provided sultry heat, while bits of cucumber and avocado slices kept things cool. It was a delicious summer dish made all the more welcome in the dead of a landlocked winter.
Though we thoroughly enjoyed Octo’s aguachile, we wanted more — literally. It was basically an amuse-bouche for two. And it’s not just that there wasn’t enough of the good stuff; we understand (at least assume) that sashimi-grade marlin is expensive. A couple of extra pieces of marlin, and a few more slices of cucumber, onion, and avocado would have brought it closer to our ideal: the totally satisfying layers of ingredients and flavors that we’d first fallen for in Mexico. We’d happily pay a few more bucks for a plate of our beloved aquachile.
Octo Fishbar, 289 5th St E, St. Paul; 651.202.3409