Scallop aguachile verde
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.
Ingredients
- 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
Method
1
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
2
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
3
Slice each scallop into three or four circles using a very sharp knife
4
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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Scallop aguachile verde
