PANTRYFLEX

shake · salsa

★ STARRED KITCHENPrep 5 min

Saffron Aguachile

Independent adaptation of a publicly published Val Cantú recipe. Not affiliated with, sponsored by, or endorsed by Val Cantú.

A table salsa for tacos, chips, and grilled meats.

Ratio

Ratio by volume: Tomato Water 300 ml, Saffron 5 ml, White Soy 30 ml, Orange Juice 60 ml, Lemon Juice 60 ml, Sea Salt 2 ml
Tomato Water 300 mlSaffron 5 mlWhite Soy 30 mlOrange Juice 60 mlLemon Juice 60 mlSea Salt 2 ml

Ingredients

  • Tomato Water1¼ cups (300 g) tomato water
  • Saffron1 tsp (5 g) saffron strands
  • White Soy⅛ cup (25 g) white soy
  • Orange Juice¼ cup (50 g) orange juice
  • Lemon Juice¼ cup (50 g) lemon juice
  • Sea Salt⅓ tsp (1 g) Amabito no moshio

Method

  1. Pour to the lines in order (bottom → top): Tomato Water, Saffron, White Soy, Orange Juice, Lemon Juice, Sea Salt.
  2. Add finishing notes: Sea Salt.
  3. Cap the jar and shake until emulsified.

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Provenance

Val Cantú. Mexican / Californian. Cited awards include: Michelin 2* (Californios, San Francisco).

Adapted from a Val Cantú recipe (Val Cantú / Gaggenau BJS Lobster Ceviche PDF).

More from this kitchen

FAQ

Can this go in a shake jar?

Yes. Its liquids pour to printed fill-lines, so it can be one of the sauces on a PantryFlex jar.

What do the quantities mean?

Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce scales to the same fill height.

Where did this recipe come from?

Adapted from Val Cantú / Gaggenau BJS Lobster Ceviche PDF (published as “Saffron Aguachile”). Full citation lives in Provenance.

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