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Salmon with Spring Vegetables

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  • Preheat oven to 400°F.
  • Line a large baking sheet with parchment paper.  Arrange salmon on baking sheet and season with salt and pepper.
  • Toss asparagus with Ahuacatlan oil and a sprinkle of salt. Arrange around the salmon, being careful not to overcrowd.  Roast for 10-13 minutes (may vary based on thickness of salmon).
  • Remove pan from oven and add arugula.  Toss with tongs to wild and combine with asparagus.  Transfer vegetables to a bowl and toss with cucumber and radish.  Serve vegetables and salmon.

Shrimp Skewers

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  • In a small bowl, mix together mayo, Worcestershire sauce, sugar, rice wine vinegar to make a dipping sauce.
  • In a separate bowl, add the egg and milk and reserve.
  • In a large bowl add flour, salt, black pepper, garlic, and panko.
  • Bread each shrimp by submerging it into the egg-milk mixture and then the flour mixture.
  • In a frying pan, add Ahuacatlán natural and fry the shrimp.
  • Add 4 shrimp per skewer and serve with the Mayo sauce.

Tuna Tartare

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  • In a bowl, mix all the ingredients
  • Season with salt and pepper to taste
  • Serve with toast

Potato and Tuna Croquettes

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  • Peel and boil the potatoes in cold water with salt.
  • Smash the potatoes, add a beaten egg, the tuna and half of the bread crumbs. Season with salt and pepper.
  • Form the croquettes and cover them with the rest of the bread crumbs.
  • Fry each of the croquettes in abundant Ahuacatlan Natural until brown and crispy.

Battered Fish Fillet

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  • Cut the fillet in strips
  • In a large bowl, mix the flour, sparkling water, eggs, paprika, salt and pepper.
  • Submerge each strip into the flour mixture and fry in abundant Ahuacatlan oil.

Fish Fillet in Corn Sauce

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  • Season the fish fillets with salt and pepper on both sides. Let them rest for 15 minutes at room temperature.
  • In a bowl, mix the flour and epazote, and cover each fillet in this mixture.
  • In a frying pan, add the Ahuacatlan Natural and fry the fillets until they have a crunchy texture. Reserve.
  • For the sauce, in a large pot, add the Ahuacatlan Onion. When hot, add the chile Serrano, chives, and the Corn Soup and water. Simmer for 10 minutes and season with salt, then simmer for 10 minutes at a time checking flavor until sauce consistency and adding water if needed.
  • To serve add a spoonful of the sauce in the center of the plate. Place the fillet on top. Garnish with arugula leafs and corn kernels.

DEVILED SHRIMP

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  • In a small pot, bring water to a boil and cook the guajillo chili and chile de árbol
  • To a blender add the spring water, chilies, garlic clove, 1/2 onion, tomatoes, chipotle chilies and cilantro. Purée, strain and reserve
  • In a deep skillet, fry 1/2 a minced onion in Chipotle Ahuacatlán Avocado Oil until translucent. Add shrimp, salt and pepper to taste. Remove from heat once shrimp turn pink
  • Add the chili sauce and cook together for 5 minutes
  • Serve with white rice

PAPILLOTE SALMON WITH ASPARAGUS

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  • Preheat the oven to 350 °F.
  • Drizzle a tbsp. of Ahuacatlán Avocado Oil over each of the salmon fillets that you are going to prepare, add a little sea salt and freshly ground pepper, reserve.
  • On a sheet of aluminum foil, put a bed of 8 asparaguses and cover with 1 salmon fillet and its juice. Add a little-minced garlic, a few dill leaves and 2 thin slices of lemon. Repeat as needed.
  • Pull the sides of the aluminum foil over each fillet folding several times to seal. Fold and twist the ends to form rectangular packets. Bake on a sheet pan for approximately 18 minutes.
  • You can accompany this delicious dish with rice or a baked potato.

CILANTRO LIME SALMON

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  • Preheat the oven to 350 °F.
  • In a blender combine the cilantro, garlic, lime juice, garlic Ahuacatlán Avocado Oil, salt and pepper to taste. Reserve.
  • Cover the salmon fillet with the above mixture and let marinate in the refrigerator for one hour.
  • Place the salmon, skin down in an ovenproof dish and spread the mayonnaise over it. Finish with the cilantro mixture.
  • Bake for 20 to 25 minutes.
  • Accompany this delicious dish with roasted vegetables.

FISH FILLET WITH ROSEMARY

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  • In a shallow dish, place the fish fillets with the rosemary, salt and black pepper.
  • In a medium nonstick skillet over medium-high heat, add 1/3 cup of Ahuacatlán Avocado Oil and let it get very hot. Place the fillets skin down and cook until fish is almost cooked.
  • Turn the fillets over very carefully and let cook another minute.
  • Dress with the remaining avocado oil that is left in the skillet, a squeeze of lime and a few branches of rosemary. Serve.

Privacy Policy

Privacy Notice

Regarding the Federal Law of Protection of Personal Information in Possession of the Individuals (from now on, the “Law”), we request you to read carefully the Record of Information Diricom S.A de C.V “Ahuacatlán” instructions, as well as the present Privacy Notice, since providing your Personal Data to participate means the acceptance of both.

The one in charge of obtaining the consumers Personal Data is Boxer TTL S.C., being jointly responsible of the maintenance and use of it. Addressed in Manuel E. Izaguirre 19, CD. Satelite, Naucalpan de Juárez, Edo of Mexico, 53100. Telephone number 53442042.

According to the Federal Law of Protection of Personal Data in Possession of Individuals, approved on April 13th 2010, article 3, subdivisions ll and Vll; article 33, and the Chapters ll, Tiles ll of the Federal Law of Transparency and access to Public Governmental Information, we inform that all Personal Data received from you will be treated as confidential and protected in magnetic and/or digital devices, preventing any type of violation. If you decide at any time that your personal data should be erased from our databases, send your request to the Costumer´s Service contact and it will be attended immediately.

The purpose of obtaining the Personal Data from the participants is the proper individualization and identification from each other, in order to contact and send them products or information when purchasing from Ahuacatlán´s web page www.ahuacatlan.com.mx, besides accepting that their Personal Data will be used to send information to the brand “Ahuacatlán”.

The use and sharing of the Participants Personal Data is restricted and protected from other participants. It can only be shared by the Sponsoring Diricom S.A de C.V. and/or Boxer TTL S.C. for sending “Ahuacatlán” products or information.

For the participants to have the rights of access, rectification, cancellation or opposition of their personal data, they must directly contact the personal of Data Management by the communication media mentioned. The participant must indicate the Personal Data and fulfill the requirements mentioned in the Law’s 29th article.

The Personal Data will not be shared with any other third parts. Changes of the present Privacy Notice will be posted on the website www.ahuacatlan.com.mx

Diricom S.A. de C.V. promotes business values without causing any inconvenience or risking the information provided by the participants under no circumstance.

It is stablished that the participants accept the management of their Personal Data when given this Privacy Notice and not expressing opposition to it.

It is guaranteed that the participants Personal Data will be preserved in electronical safety, and that the access to it will be limited only to the natural or moral persons that the Organization and the Sponsor have some juridical relation that justifies it. The Organization and the Sponsor will take on the safety measures that they consider necessary to protect the Personal Data. In case of required by any authority, the Personal Data will be put at the disposal of these, by the strict fulfillment to the Law.