Nopal Cactus and Bitter Orange Aguachile with Smoked Chili Oil

Instructions

1. 1

   Prepare the nopal cactus: Carefully trim the spines from the nopal paddles. Slice them into 1/2-inch dice. Place the diced nopal in a large bowl and sprinkle with 1/2 teaspoon of salt. Let sit for 15 minutes to draw out excess liquid.

   ~15 min
2. 2

   Rinse the diced nopal thoroughly under cold water to remove any slime. Drain well in a colander.

   ~5 min
3. 3

   Prepare the bitter orange marinade: Juice the bitter oranges. Finely dice half of the white onion and mince the serrano peppers (remove seeds for less heat). Chop the cilantro.

   ~10 min
4. 4

   In a large bowl, combine the drained nopal, bitter orange juice, diced onion, minced serrano peppers, chopped cilantro, remaining 1/2 teaspoon of salt, smoked paprika, and ground cumin.

   ~2 min
5. 5

   Prepare the smoked chili oil: In a small saucepan, heat the neutral oil over medium-low heat. Add the minced garlic cloves and cook for 2-3 minutes until fragrant but not browned. Remove from heat. Stir in the ancho chili powder. Let steep for 10 minutes.

   ~15 min
6. 6

   Strain the chili oil through a fine-mesh sieve into a small bowl, discarding the solids. You should have a vibrant, smoky oil.

   ~2 min
7. 7

   To serve: Divide the nopal mixture among serving bowls. Drizzle generously with the smoked chili oil. Garnish with thinly sliced avocado and radishes.

   ~3 min