Cooked - Scallop Aguachile

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Scallop Aguachile

4.0

8 ounces tomatillos, chopped

½ bunch cilantro, chopped

⅓ cup chopped scallions

1 ½ teaspoons honey

1 serrano chile, stemmed

1 cup coconut water

¼ cup lemon juice (about 2 lemons)

¼ cup lime juice (about 4 limes)

½ large English cucumber, chopped (about 1h cup)

Salt

1 pound fresh jumbo dry-pack sea scallops, sliced across in half or thirds

1 teaspoon toasted fennel seeds

1 carrot, steamed and cooled, thinly sliced into rings (about ½ cup)

1 small Persian cucumber, thinly sliced into rings (about I cup)

1 shallot, thinly sliced into rings (about ¼ cup)

½ cup mint leaves (from about 4 sprigs) and mint flowers if you have them

½ cup cilantro leaves (from about 4 sprigs)

½ cup of your favorite edible flowers

Combine the tomatillos, cilantro, scallions, honey, chile, coconut water, lemon and lime juices, English cucumber, and salt to taste in a blender and blend until homogenous.
Strain though a fine-mesh strainer or a strainer lined with cheesecloth and discard the solids.
Season the liquid again as needed, then cover and refrigerate for at least 2 hours.
Place 4 to 5 ounces of aguachile into 4 ice-cold low-sided wide bowls.
Divide the scallops among the bowls.
Sprinkle each with the fennel seeds and salt.
Arrange the carrot discs, Persian cucumber rings, and shallot rings around each bowl.
Arrange the mint and cilantro leaves and flowers around the bowls.
Serve immediately.

Course🍤Appetizer

Diets🌾Gluten-free...

Category🐟Seafood

Cuisine🇲🇽Mexican

OccasionsLight MealsSummer Gatherings

Season☀️Summer

DifficultyEasy ⏰ 20m

Created 21 weeks ago

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