Watermelon Aguachile, Gerardo Vera at Nicos
Nicos began with Elena Lugo and a soda fountain that gradually transformed into a casual eatery for local employees, where her cuisine—Mexican, traditional, home-style, and welcoming—began to take shape. Eventually, it passed into the hands of her son, Gerardo, who continued to nurture the restaurant's evolution.
Nicos is today one of the leading names in traditional, sophisticated, and refined Mexican cuisine. It's a cuisine characterized by attention to detail and a commitment to the present day, while remaining true to its origins and the place where it was born.
Ingredients for aguachile
- 2 tablespoons of cilantro.
- 1 tablespoon of chopped serrano chili.
- 50 ml of lemon juice.
- Shall.
Ingredients for sangrita
- 1 liter of tomato juice.
- 90 ml of Maggi sauce.
- 60 ml of Worcestershire sauce.
- 150 ml of orange juice.
- 100 ml of lemon juice
- 5 g white pepper.
- Shall.
Ingredients for watermelon aguachile
- 260g of watermelon cut into pieces 1cm thick, 5cm wide and 7cm long.
- 5 pieces of sliced Persian cucumber.
- 10g of sliced red onion.
- 2 g of coriander sprouts.
- 150 ml of sangria.
- 60 ml of aguachile.
Preparation of aguachile
- Grind the cilantro and serrano chili.
- Mix with the lemon juice. Strain and set aside.
Making sangrita
- Mix all the ingredients.
- Stir until you obtain a liquid of homogeneous consistency. Set aside.
Finished and plated watermelon aguachile
- Saturate the sangria with 150 ml of high vacuum sangrita.
- Arrange the watermelon on the base of a plate. Add the gherkin, red onion, and cilantro sprouts.
- Drizzle with the aguachile and serve.
