Aguachile (Spicy Cold Fresh Seafood Soup)

This wax-type chile originated in Hungary and was brought to the US in the 1930’s. Yellow chiles of several different varieties are a staple in Eastern European cuisine. These chiles can be pickled, battered and fried or used in salsas and salads.

Hungarian Wax chiles have alot of flavor without the bitter aftertaste that you can get from many of the green types of chile. Try substituting some of these in your chile recipes next time.

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2 cups passion fruit pulp
1 can coconut milk
salt and pepper
8 sea scallops, cubed
1 pound sea bass fillets, cubed
2 habanero peppers, stemmed, seeded and finely diced
1 bunch cilantro, finely chopped
1 medium red onion, finely sliced
1 medium avocado, sliced


Drain the passion fruit pulp into a bowl to get the juice, then add the coconut milk and salt and pepper. Set aside.

In a bowl, combine the scallops, fish, salt and pepper, habanero pepper and cilantro. Place a large scoop into each soup bowl. Add the passion fruit juice mixture and sprinkle with the onion and avocado.

Recipe by Enrique Olivera Pujol.