RECIPE: Make Casi Cielo’s Aguachile de Pescado

I’m an avid home cook, and I love to try and recreate the wonderful dishes I’ve had at local restaurants. There’s something inexplicable about the aguachile de pescado at Casi Cielo, something that makes a dish both simple and yet deep with flavor. This dish is a testament to the idea that if you start with some good, fresh fish, some salt, and an acid, you can unlock something wonderful! I’d love to see how they do it. — Garrett Leffelman, Alpharetta

Aguachile de pescado is a simple, lightly spicy preparation of raw fish similar to ceviche, but not marinated as long as ceviche might be. It’s a dish intended to be prepared and eaten right away.

Ponzu is a Japanese dipping sauce made from a combination of ingredients, including soy and citrus juice. You should be able to find it in a grocery store with a well-stocked selection of international foods. For the bonito flakes, you will need to visit an Asian grocery store or a natural foods shop.