Scallop aguachile verde

Name: Scallop aguachile verde
Total time: 15 min
Ingredients: 4 hand-dived scallops; 1 avocado, peeled, pitted and sliced into thin wedges; 1 bunch of coriander; 100ml of lime juice; 2 jalapeños, or serrano chillies, deseeded and roughly chopped; 1 garlic clove; 1/4 white onion, or 1/2 a banana shallot, chopped; 10ml of fish sauce; 4 tomatillos, husks removed, washed and roughly chopped; chile de árbol, powdered; 1 lime, cut into wedges

by Nud Dudhia (Breddos Tacos)

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Starter
easy
4
15 minutes

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This aguachile recipe is inspired by Nud's love of the Mexican state Baja California. Raw scallops and slices of avocado are served with a fresh, vibrant sauce made from coriander, lime juice, chillies and tomatillos for an effortless dish that boasts bags of flavour. Read what Nud had to say on his beloved Baja here.

First published in 2019

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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.

Ingredients

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4 hand-dived scallops
1 avocado, peeled, pitted and sliced into thin wedges

Aguachile

1 bunch of coriander
100ml of lime juice
2 jalapeños, or serrano chillies, deseeded and roughly chopped
1 garlic clove
1/4 white onion, or 1/2 a banana shallot, chopped
10ml of fish sauce
4 tomatillos, husks removed, washed and roughly chopped

Garnish

chile de árbol, powdered
1 lime, cut into wedges

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Method

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)

First published in 2019

DISCOVER MORE:

Nud Dudhia (Breddos Tacos)

Nud’s journey began in a makeshift taco shack in a car park in Hackney, where he set up Breddos Tacos with his business partner Chris Whitney.

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