Scallop aguachile verde

Scallop aguachile


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Aguachile translates to chilli-water and throughout Mexico there are a number of variations ranging from rojo (red) to negro (black) and this version, verde (green). I first tried aguachile verde in Ensenada and loved the bright, fresh flavour of the uncooked tomatillo, herby coriander, green chilli kick and pungent garlic. Paired with super-fresh scallops and creamy avocado, this is an incredible starter to share.

Make the aguachile by blending all of the ingredients together in a food processor. Strain through a fine sieve and reserve the liquid – it should be spicy, fresh, herbaceous and citric. If it’s too thick, loosen with a little water. Season with salt if the fish sauce hasn’t already added the necessary balance
Shuck the scallops and clean under cold water. Trim the meat and remove the coral – the coral can be used in other dishes or, if you’re feeling adventurous, pound it into a paste with half a red chilli, a clove of garlic, a pinch of salt and the juice of 1 lime and use it as a garnish for your dish
Slice each scallop into three or four circles using a very sharp knife
To serve, spoon a circle of the aguachile onto 4 chilled plates and place the scallops on top in a line. Decorate the top of each scallop with a slice of avocado and finish with a pinch of chile de arbol powder, a squeeze of lime and the coral garnish (if using)
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